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.


• 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

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.

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