Author Topic: Charleston Shrimp and Grits - Healthy  (Read 37 times)

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Charleston Shrimp and Grits - Healthy
« on: July 12, 2017, 07:57:53 am »
http://www.foodnetwork.com/recipes/bobby-deen/charleston-shrimp-and-grits-recipe-2109733

Total:25 minActive: 15 min
Yield: 4 servings
Level: Easy
Nutrition Info

PREV RECIPENEXT RECIPE
Charleston Shrimp and Grits
2 Reviews
Recipe courtesy of Bobby Deen
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Charleston Shrimp and Grits
Total:25 minActive: 15 min
Yield: 4 servings
Level: Easy
Nutrition Info
HEALTHY
Ingredients

1 tablespoon olive oil
3 Canadian bacon slices, chopped
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
1/4 cup dry white wine
1 teaspoon cornstarch
1/2 cup low-sodium chicken broth
1/2 cup fat-free half-and-half (or use low-fat)
3/4 pound large shrimp, peeled and deveined
3/4 cup quick-cooking grits
Chopped scallions (dark green tops only), for serving


Directions

In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.

In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.

Meanwhile, cook the grits according to the package directions.

Serve the shrimp and sauce over the grits and top with the scallions.

Recipe courtesy Bobby Deen for Food Network Magazine
"Don't Take My Boop-Oop-A-Doop Away"

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