Lighter Shrimp and Polenta

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • 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.

  • 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.

  • Serve the shrimp mixture over the polenta. Sprinkle with the chives if desired.

  • 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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    This recipe is featured in:

    Healthy Weeknight Dinners