293 Fewer Calories
34 g Less Fat
1/4 cup Canadian bacon, diced
2 teaspoons olive oil
1 onion, diced
1/2 green bell pepper, seeded and diced
1 dozen large shrimp, peeled and de-veined, with tails on
3 garlic cloves, minced
1 (14 1/2-ounce) 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 cups water
3/4 cup uncooked quick-cooking grits
1 tablespoon chopped fresh chives
Add bacon to a nonstick skillet and saute over medium heat until crisp. Transfer the bacon to a plate; set aside. Add the oil to the skillet and set over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Add the shrimp and garlic to the skillet and cook, stirring, until the shrimp being to turn pink, about 1 – 2 minutes. Transfer the shrimp to a bowl; set aside. Add the tomatoes, wine, hot sauce, and 1/2 teaspoon salt; 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, about 6 – 8 minutes. Return the bacon and shrimp to the skillet. Stir in the half-and-half; heat through.
Meanwhile, bring the water to a boil in a medium saucepan. Slowly whisk in the grits, and the remaining 1/4 teaspoon salt. Reduce the heat, and simmer, covered, until thickened, about 5 minutes. Remove from the heat. Serve the shrimp mixture over the grits. Sprinkle with the chives.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings (PER SERVING: 1 cup shrimp mixture w/ 1/4 cup grits)
Per Serving: 222 Cal (20% from Fat, 42% from Protein, 38% from Carb); 23 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 21 g Carb; 2 g Fiber; 7 g Sugar; 79 mg Calcium; 6 mg Iron; 1253 mg Sodium; 109 mg Cholesterol
Original Recipe courtesy Paula Deen: Shrimp and Grits
Lightened Up recipe courtesy Bobby Deen and the Paula Deen test kitchen
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm