Charleston Shrimp and Grits

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


  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.
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