Charleston Shrimp and Grits

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

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

  1. 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.
  2. 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.
  3. Meanwhile, cook the grits according to the package directions.
  4. Serve the shrimp and sauce over the grits and top with the scallions.
Shrimp and Pepper Jack Grits
PREMIUM
31m Easy 100%
CLASS
Lemon-Garlic Shrimp and Grits
PREMIUM
26m Easy 98%
CLASS
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM
Gluten-Free Chocolate Cake
PREMIUM
18m Easy 98%
CLASS