Shrimp and Grits Charleston Style

Shrimp and Grits Charleston Style

This recipe was submitted by Lantana’s own Jim Bridges. His wife, a low country native of Charleston, SC, brought this recipe with her into the marriage and
Jim loves to make it on special (and even not-so-special) occasions.

Ingredients

• 1 tablespoon olive oil
• 3 Canadian bacon slices, chopped
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 1/4 cup dry white wine
• 1 teaspoon cornstarch
• 1/2 cup low-sodium chicken broth
• 1/2 cup fat-free half-and-half (or use low-fat)
• 3/4 pound large shrimp, peeled and deveined
• 3/4 cup quick-cooking grits
• Chopped scallions (dark green tops only),
for serving

Directions
In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.

In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.

Meanwhile, cook the grits according to the package directions.

Serve the shrimp and sauce over the grits and top with the scallions.


Related Articles

In Memory of Morgan

by Susan Neuhalfen Giving is a special feeling. Many look for opportunities to give back to the community as much

Guyer Boys are Young, but Ready to Make Statement

Guyer boys basketball coach Grant Long said in a recent poll, his team was picked to finish either fifth or

In a Family Law Case, Think Twice

After years of practicing family law, I have rarely seen a family law case where people representing themselves did not

No comments

Write a comment
No Comments Yet! You can be first to comment this post!

Write a Comment

Your e-mail address will not be published.
Required fields are marked*