Lighter Shrimp And Polenta (bobby Dean)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup canadian bacon, diced
• 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 wine, dry
• 2 tablespoons greek yogurt, plain and nonfat
• 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)

Recipe

• 1 add the bacon to a nonstick skillet and saute over medium heat until crisp.
• 2 transfer the bacon to a plate and set aside.
• 3 add the garlic, onions and bell peppers.
• 4 cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
• 5 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.
• 6 reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes.
• 7 return the bacon to the skillet.
• 8 add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
• 9 meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute.
• 10 add the hot water and slowly whisk the polenta and water together.
• 11 reduce the heat and simmer until thickened, about 5 minutes.
• 12 remove from the heat.
• 13 serve the shrimp mixture over the polenta.
• 14 sprinkle with the chives if desired.
• 15 cook's note: if your canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil.