March 16, 2013

Lighter Shrimp & Grits

For Valentine's Day Adam gave me Bobby Deen's new cookbook 'From Mama's Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less'.  Bobby Deen also has a show on the Cooking Channel called 'No My Momma's Meals'; the show is so-so but I love his recipes.  Being from the south and loving Savannah, GA I by default love all things Paula Deen but of course her recipes are about as far from healthy as you can get so Bobby Deen's new cookbook is a great and healthy way to cook it like Paula but with half the calories.  There are so many recipes in that book I want to try!  First up was Bobby Deen's Lighter Shrimp & Grits.  Lately I have been trying to cook more with shrimp and since most shrimp dishes also tend to be cheese-less this has worked out well during lent.
Bobby Deen's Lighter Shrimp & Grits
1/4 cup Canadian bacon, diced
2 teaspoons olive oil
1 onion, diced
1/2 green bell pepper, seeded and diced
1 lb large shrimp, peeled, de-veined and de-tailed
3 garlic cloves, minced
1 (10 oz) can petite-cut diced tomatoes
1/4 cup dry white wine
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 cup fat-free half-and-half
3/4 cup uncooked grits (I used real South Carolina made grits)
Water to cook grits (see directions on package/bag)
Prep and/or begin cooking the grits according to directions.  Add canadian bacon to a nonstick skillet and saute over medium heat until crisp. While the bacon cooks dice the onion and green pepper.  Once the bacon is cooked transfer it to a plate and set aside. 
Add the oil to the skillet and heat over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are tender (about 8 minutes).  Add the uncooked shrimp and garlic to the skillet and cook, stirring occasionally until the shrimp being to turn pink, about (4 - 5 minutes).  Transfer the shrimp to a bowl and set aside. 
Add the tomatoes, wine, hot sauce, and 1/2 teaspoon salt, bring the mixture to a boil, stirring constantly to scrape the browned bits from the bottom of the pan.  Reduce heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken (about 6 – 8 minutes).  Return the bacon and shrimp to the skillet then stir in the half-and-half, allow the mixture to heat throughly.
 Shrimp, onions and peppers!

 After the shrimp is cooked - remove them and add the tomates, hot sauce, white wine and salt! 

Add the shrimp, canadian bacon and half and half - let everything heat through.

Voila - shrimp & grits!  I promise there are grits under there!
Now I know that some shrimp and grits recipes are tomato based and some are more cream based - this recipe is a combination of both, creamy and tomato based!  It turned out really well and was pretty simple to prep and throw together.  I ended up making it on a Saturday night but if you have everything ready to go I think it could easily be a weeknight meal.

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