(Recipe can be found on the Deen Bros. site here.)
Step by Step Instructions:
Here’s what you need to make Shrimp and Grits and get in touch with your Southern roots: Salt & Pepper, 1/4 cup of diced Canadian bacon, 12-ish large, peeled, de-veined, tail-on shrimp, Olive Oil, Quick Cooking Grits, 3 cloves of minced Garlic, Fresh Chives, 1 can of petite diced Tomatoes, Fat Free Half & Half, White Wine, Hot Sauce, 1 diced Onion, and half a diced Green Pepper.
Begin by heating a saute pan over medium heat. Then add the 1/4 cup of diced Canadian bacon (this was about 2 slices)…
…and cook it until it’s crispy. Then transfer the Canadian bacon to a plate.
Then heat 2 teaspoons of olive oil in the same pan over medium heat.
Then add the onions and peppers to the pan. You’ll want to saute the veggies for about 8 minutes…
…until they are nice and tender.
Then add the shrimp and 3 cloves of minced garlic. I really like the jarred minced garlic for my lazy moments…cuz you know it saves me 3 minutes…haha!
Cook the shrimp for about 2 minutes until they begin to turn pink. Then remove them from the pan and they’ll be added back later.
Then add the can of petite diced tomatoes, 1 teaspoon of hot sauce, 1/2 teaspoon of salt and 1/4 cup of dry white wine to the pan.
At this point you want to turn the heat to low and simmer it for 6-8 minutes until it begins to thicken a bit.
While the sauce is simmering, bring 3 cups of water to boil in a small sauce pan.
Add 3/4 cup of quick cooking grits and 1/4 teaspoon of salt to the boiling water. Cover the grits and turn the heat down to low and cook them for 5 minutes.
When the sauce has finished simmering, the Canadian bacon and shrimp are added back to the pan along with 1/4 cup of fat-free half & half.
Stir everything up and heat the sauce through.
At this point, the grits were nice and thick and all done. Just get a bowl, spoon up the grits and top it with the shrimp mixture and gobble it up. I was very happy with my first attempt at shrimp & grits, I must say. The flavors were nice and bright and the grits gave a lovely base. I have to say the Canadian bacon was a delightful touch as well. Happy cooking friends!
Bobby’s Lighter Shrimp & Grits
Makes 4 Servings
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
1. Add bacon to a nonstick skillet and saute over medium heat until crisp. Transfer the bacon to a plate; set aside.
2. 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.
3. Add the shrimp and garlic to the skillet and cook, stirring, until the shrimp begin to turn pink, about 1 – 2 minutes. Transfer the shrimp to a bowl; set aside.
4. 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.
5. Return the bacon and shrimp to the skillet. Stir in the half-and-half; heat through.
6. 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.
7. Serve the shrimp mixture over the grits. Sprinkle with the chives.
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