Lighter Shrimp and Polenta

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Can't Take the South Out of the Man
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1 dozen large shrimp, peeled and deveined, with tails on
  • 3/4 cup uncooked quick-cooking polenta
  • 3 cups hot water
  • 1 tablespoon chopped fresh chives, for garnish, optional
recipe tools

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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