Video: Bobby Deen’s butter-free shrimp, creamy polenta
Recipe: Lighter shrimp and polenta
- 1/4 cup diced Canadian bacon
- 2 to 3 cloves garlic, minced
- 1 onion, diced
- 1/2 green bell pepper, seeded and diced
- One 14 1/2-ounce can petite-cut, no-salt diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons plain nonfat Greek-style yogurt
- 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
Add the bacon to a nonstick skillet and sauté 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 turns 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.
Prep Time: 20 minutes
Cook Time: 20 minutes
If your Canadian bacon doesn't render enough fat to sauté your vegetables, add a teaspoon of olive oil.
Recipe: "No-fry" apple pies
- 1 teaspoon unsalted butter
- 3 McIntosh apples, peeled, cored and sliced
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 whole wheat pie crust, recipe follows
- Flour, for dusting
- Fresh mint leaves, for garnish, optional
- Pie crust
- 1 1/2 cups whole wheat pastry flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Pinch salt
- 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- Zest of 1 lemon
- 6 tablespoons ice water
For the pie crust, preheat the oven to 375 degrees F. In a medium bowl, whisk the flour, sugar, flaxseed meal, cinnamon, baking powder and salt. Place the mixture into a food processor and add the butter and lemon zest. Pulse until the butter and lemon zest begin to make the mixture crumbly. Drizzle in the water while you pulse the dough until it starts to pull away from the side of the bowl. Divide the dough in half and shape each half into a disk. On a floured surface, roll each disk out until about 1-inch thick. Wrap the disks in plastic wrap and refrigerate for 1 hour.
When ready to use the dough, remove 1 disk from the fridge and let stand for 10 minutes. Reserve the other disk for another use.
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center of your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.
For the apple pie, preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper. Heat the butter in a large skillet over medium heat until melted. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft, 10 to 15 minutes. Remove from the heat and let the filling cool, about 15 minutes.
Cut the whole wheat pie crust into 8 equal pieces. On a lightly floured surface, roll each piece into a 5-inch round. Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick or slice the top of each pie 2 or 3 times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out. Cool on the baking sheet on a rack, about 5 minutes. Serve warm or at room temperature and garnish with mint if desired.
Yields 8 pies; Pie crust yields 2 doughs
© 2013 NBCNews
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