Lighter Shrimp and Polenta

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

1 tablespoon chopped fresh chives, for garnish, optional

3/4 cup uncooked quick-cooking polenta

3 cups hot water


  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. 

Cook’s Note

If your Canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil.