Bobby’s Lighter Shrimp and Grits

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Bobby’s Lighter Shrimp and Grits

By Bobby Deen

293 Fewer Calories
34 g Less Fat

Ingredients:
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

Directions:
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
Difficulty: Easy
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

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

Reader Comments:

My husband is a very big grits eater. We are both from the south. When I make grits for breakfast he eat the left overs out of pot. We tryed your lighter shrimp and grits. He can't get over how good it is. We are also big seafood eater so the two together are wounderful.

By Connie Hollash on November 11, 2012

I gladly give this Shrimp and Grits recipe a "5" rating! We love the good food from the South. I lightened up this recipe even more by using turkey bacon that is the same consistency as Canadian bacon. I was pleasantly surprised with how tasty this Shrimp and Grits was, I say "was" because my husband cleaned it all up! This was my first time cooking grits but it was easy and they turned out perfectly. I highly recommend this recipe especialy if you are focusing on more healthy eating without giving up the great dishes you love and the flavor that makes the whole experience enjoyable!

By Kathy Shawver on July 10, 2012

Chocolate Pecan Pie is to die for.It should be sold in Wal mart

By CHERYL DOCKS on February 25, 2012

Made this last night for dinner. My husband from the deep South said these were the best that he has ever had. Usually Shrimp and Grits is very rich. This was very tasty and so easy. Will definitely make again.

By Debbie Powers on February 07, 2012

Tried it, loved it! Gave this recipe to all my friends in Claxton, GA

By Laraine Mizell on October 11, 2011

Bobby, I LOVE LOVE LOVE your remakes of mom's butter rich recipes! I too love to eat but am always looking for ways to limit calories. The hot shrimp dip recipe your mom makes I have already cut the calories in by substituting low fat or no fat versions of mayo and cream cheese. Thanks for your inspiring recipes!

By Karin Manchack on August 08, 2011

ngredients: 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 good

By mengmeng888168 on August 08, 2011

i love your show and watcher you cooking

By barbara king on June 02, 2011

This look's great, can't wate to try your recipet. Your Mom remind's me of my Mom whom passed in2002. She looks & cooks like her. We sure miss her & her cooking. I would love to meet Paula! Thanks Vickie V. Schulz

By vickie on May 14, 2011

I enjoy your recipe's they come out perfect every time thanks Paula.

By King Brown on April 19, 2011

i would like you to get together a pot set that is just pots no frying pans. All of us cooks have a favorite frying pan and do not need 2 or more in a pot set. I really thinks this would be a great idea especially with your name attached to it. thanks for listening, but i would like a set like this.

By patricia andrews on April 16, 2011

Dear Paula, My son is getting married in June in Sebring which is about a 40 minute drive. He wants me to make lasagna for the rehearsal supper, but I know at least one that is coming is lactose intolerant. HELP! Do you have any ideas for foods that I can tote over there? Of course for dessert he wants a gooey butter cake. (Who wouldn't!) Thank you for any menu ideas that can help us with. I know we will have Best Dishes from you as always. Bless you and yours, Jill Roberts

By Jill Roberts on April 10, 2011

I am soooo excited about this lower fat and calorie recipe for Shrimp and Grits! Now I can make it more often!! Really enjoy the shows with you, Jamie and your Mom. Ya'll are having WAY too much fun...such a pleasure to watch. Really makes my day!!!!! Thanks! Sincerely, Patty Leonard

By Patty Leonard on March 17, 2011

Hi, Ya All, I made this recipe last week. I loved it,"I dont measure much" but everything turned out all right. My husben and son liked it. Not to many around here likes grits, I do. Give me some sausage gravy, biscuits and grits."yum". Tonight I made Bobby's lighten corn chowder, everyone liked that. Thanks for the recipes, Sincerely, Deb Hainley

By deb on February 15, 2011

How can twelve shrimp feed four people? Doesn't seem enough

By Miriam Center on January 05, 2011

My Daughter makes Etta B Pottery and you can bake in oven or Microwave like cooking with Teflon pan. Just spray with Pam & very little clean up. If you have never used Pottery to help cut down on the use of so much oil then you are missing a good thing.

By Billie on December 07, 2010

These lighten up recipes are great. And, yes, margarine is unhealthy. So are non-stick pans unless the interior is ceramic. Please, Bobby, stop Paula from using so many cans in her recipes. The other recipes made from scratch (except for tomatoes which are fine canned) are tasty.

By marzi on December 09, 2009

Please publish a book with these lighter receipes
Anything in the works!

By Harriet Smith on November 24, 2009

I have sent emails before asking to have nutritional info given for Paula’s recipes and never get a response. With diabetics in my family, this is even more important. I’m so glad you are doing this and lightening up recipes.

By Judy Anderson on November 08, 2009

Paula and Sons.
I watch your show everyday and love the recipes you and the boys cook up.I especially like the old ones that your Grandparents taught you to cook.it brings back memories to me because a lot of the things you cooked ,were what my parents and grandparents cooked and I use the recipes even today and teach my great grandkids to make.you’re country and that’s the best kind.don’t let Hollywood change you Paula,you’re perfect just like you are.I’m 71 yrs old and born and raised in the country of Arkansas.I’ve done some GOOD cooking in my day.

By Louise Cook on November 08, 2009

I love to watch Paula and the boys. I try to catch her shows all the time. I use her recipes in my cooking. My friends want to know if it is your recipe. I would like to come to Savanah and have lunch at the Lady and Sons resturant. My pastor loves the Mountain Dew cake. I have made him several. Thanks so much for your show. I enjoy it so much. I am not able to get out of the house much and I enjoy Food Network very much.
Betty McCloud

By Betty McCloud on November 07, 2009

I love Pauls’s show watch it everyday I can.
Enjoy her cooking in the kitchen with her sons.
I will look forward to more lighten up recipes.

By shirley mapel on November 07, 2009

Pauladeen.com

Bobby’s Lighter Shrimp and Grits