Lighter Shrimp and Polenta (Bobby Deen) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup diced canadian bacon |
2 to 3 cloves garlic, minced |
1 onion, diced |
1/2 green bell pepper, seeded and diced |
one 14 1/2-ounce can petite-cut, no-salt diced tomatoes |
1/4 cup dry white wine |
2 tablespoons plain nonfat greek-style yogurt |
1 teaspoon hot sauce |
1/4 teaspoon salt |
1 dozen large shrimp, peeled and deveined, with tails on |
3/4 cup uncooked quick-cooking polenta |
3 cups hot water |
1 tablespoon chopped fresh chives, for garnish, optional |
Directions:
1. Add the bacon to a nonstick skillet and saute over medium heat until crisp. Transfer the bacon to a plate and set aside. Add the garlic, onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
2. Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes. Return the bacon to the skillet. Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
3. Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute. Add the hot water and slowly whisk the polenta and water together. Reduce the heat and simmer until thickened, about 5 minutes. Remove from the heat.
4. Serve the shrimp mixture over the polenta. Sprinkle with the chives if desired.
5. Cook's Note: If your Canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil.
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