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.
Per Serving: Calories 266; Total Fat 7 grams; Saturated Fat 1 gram; Protein 20 grams; Total Carbohydrate 31 grams; Sugar: 3 grams; Fiber 2 grams; Cholesterol 119 milligrams; Sodium 837 milligrams