Bobby’s Lighter Shrimp and Grits

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Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen

Based on 12 Reviews

293 Fewer Calories
34 Grams Less Fat

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Ingredients Add to grocery list

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.

Original Recipe courtesy Paula Deen

Nutritional Information: 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

Reader Comments:

I LOVE THIS RECIPE! I HAVE SERVED IT TO GUESTS WHO RAVE OVER IT. I ADD ON RINSED 15 OUNCE CAN OF CANNELLI BEANS TO IT RIGHT AT THE END TO BOOST THE FIBER AND PROTEIN AND STRETCH THE FOOD. THIS IS FANTASTIC. I ALSO USE JALAPENO PEPPERS INSTEAD OF BELL, BECAUSE MY FAMILY LIKES SPICIER FOOD. WAY TO GO, BOBBY!

By Charlotte Thornhill on July 18, 2012

Thanks for the lighter version of this recipe. It helps me enjoy something totally "southern" and still stay within my "weight-watching" limits.

By Tammy Byrge on June 05, 2012

Hi, Have you figured out there is no difference between grits and polenta? Both have yellow and white versions and different textures from fine to coarse. What's the real difference? Nothing. So the next time you eat grits or polenta, or even corn mush, its all the same thing. Bon Appetit.

By lin on February 21, 2012

Great recipe! We tried it this weekend and it's delicious. We added a few white button mushrooms. It's on our list of favorite dishes.

By Steve and Becky on February 05, 2012

WOW! I love this stuff! My wife and I had as much fun making the dinner as we did eating it

By Matt on January 21, 2012

hi paula im abby from louisiana and i watch your show everyday they call black paula dean my daughter even bought your Bible cook book for christmas i really enjoy your show .

By Abby on January 08, 2012

Haven't made this yet but I want to say thanks for the nutritional information. I wish you would do this for all your recipes! Love you Paula

By LISA on November 11, 2011

Very good. I too used regular bacon and utilized the drippings which made it really yummy, though perhaps not so light. I poured off some of the drippings though. Red bell pepper enhanced the color and was a little sweeter than green, and that's what I had on hand. The recipe was super easy and quick and the end result was better than any I've ever had at a restaurant. It was a beautiful, festive dish which I can't wait to serve to company.

By MomB on May 02, 2011

I can't wait to try this recipe! A week in Nashville last fall gave me a taste for grits. The white variety are impossible to buy in Vancouver, Canada, but a kind friend brought me a box home from her trip to the US. I noticed a typ-o: "until the shrimp being to turn pink". I think 'being' is meant to read 'begin'.

By Anonymous on March 23, 2011

By Anonymous on July 18, 2010

I made this recipe and it was delicious! I used cheese grits instead of plain and it was heavenly!

By Anonymous on February 03, 2010

I made this and it was delicious! Used regular bacon as I didn't have Canadian bacon but I'm sure it would taste as good. A few of my guests thought it needed salt though. Still really delicious! And the creamy grits really tasted great with the shrimp!

By Anonymous on January 25, 2010

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Bobby’s Lighter Shrimp and Grits

Ingredients Add to grocery list

Directions

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