Charleston-Style Shrimp and Grits (South Carolina)

Ingredients:

• 1 tbsp. l. olive oil
• 3 slices cooked-smoked loin or prosciutto ham, cut into pieces
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 clove of garlic, finely chopped
• 1/4 cup dry white wine
• 1 teaspoon corn or potato starch
• 1/2 cup lightly salted chicken broth
• 1/2 cup low-calorie drinking cream
• 350 g large shrimp, peeled
• 3/4 cup quick-cooking hominy white corn grits (corn processed with alkali)
• Sliced ​​green onions (green parts only), for serving

Preparation:

1. In a large nonstick skillet, heat oil over medium heat. Add bacon, onion, and bell pepper and cook, stirring, until the vegetables are tender, 3 to 5 minutes. Add garlic and continue cooking for another 30 seconds. Add white wine and bring to a simmer, cooking for 1 minute.
2. In a small bowl, combine cornstarch with 1 tablespoon of chicken broth. Add the cornstarch mixture, remaining broth, and cream to the pan. Stirring constantly, bring to a boil and simmer for 3 minutes, until the sauce thickens slightly. Add the shrimp and cook until the meat is no longer translucent, about 3 minutes.
3. Meanwhile, cook the cornmeal according to package directions. Serve the shrimp with the sauce, spooning it over the cornmeal and sprinkling with green onions.