Lower Calorie Shrimp and Grits

When you live on the Mason Dixon Line, you need to add some true southern dishes to your rotation.  I lightened it up a bit by using part chicken stock and part fat free half n half.  A quick and delicious dinner.  To make this you will need:

1 tablespoon olive oil

3 ounces of Prosciutto, chopped

1 bunch of green onions, chopped (save the tops for serving)

1 medium green bell pepper, finely chopped

2 cloves 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 

1 pound large shrimp, peeled and deveined

quick-cooking grits

1.)  In a large nonstick skillet, heat the oil over medium heat. Add the prosciutto, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes.

2.)  Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated.

3.)  In a small bowl, combine the cornstarch with the chicken broth and stir until dissolved. Add the mixture to the skillet along with the half-and-half. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
4.)  I have not posted an amount for the grits as some like more grits than others look on the package and then cook the grits according to the package directions.