Charleston Shrimp and Grits

Ingredients

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

Equipment

• bowl
• frying pan

Directions

1. In a large nonstick skillet, heat the oil over medium heat.
2. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
5. In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved.
6. 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.
7. Add the shrimp and cook until opaque, about 3 minutes.
8. Meanwhile, cook the grits according to the package directions.
9. Serve the shrimp and sauce over the grits and top with the scallions.