Lighter Shrimp and Polenta (Bobby Dean) Recipe
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Category: |
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Ingredients: |
Ingredients: 1/4 cup Canadian bacon, diced or 6 slices of bacon
2 -3 garlic cloves, minced
1 onion, diced
1/2 green bell pepper, seeded and diced
14 1/2 ounces tomatoes, canned, petite-cut, no-salt diced
1/4 cup white wine, dry
2 tablespoons Greek yogurt, plain and nonfat or sour cream
1 teaspoon hot sauce
1/4 teaspoon salt
1 dozen large shrimp, peeled and deveined, with tails on
3/4 cup quick-cooking polenta, uncooked
3 cups water, hot
1 tablespoon chives, fresh and chopped for garnish (optional)]
If you don't want lighter, use bacon, and add 2 cups cheddar cheese to grits and 3 T. butter.
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Directions: |
Directions:Add the bacon to a nonstick skillet and saute over medium heat until crisp.
Transfer the bacon to a plate and set aside.
Add the garlic, onions and bell peppers.
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Add the tomatoes, wine, yogurt, hot sauce and salt, and 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, 6 to 8 minutes.
Return the bacon to the skillet.
Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute.
Add the hot water and slowly whisk the polenta and water together.
Reduce the heat and simmer until thickened, about 5 minutes.
Remove from the heat.
Serve the shrimp mixture over the polenta.
Sprinkle with the chives if desired.
Cook's Note: If your Canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil. |
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