YOUR SOLIN GENERATED RECIPE
Spicy Cajun Shrimp over Creamy Cauliflower Grits
Enjoy a vibrant dish featuring succulent Cajun-spiced shrimp served atop velvety cauliflower grits. The robust spices meld with a creamy base accented by a hint of tangy Greek yogurt and fresh red bell pepper, making this dish both satisfying and refreshingly light.
INGREDIENTS
6 oz Shrimp, peeled & deveined
1 cup riced Cauliflower
1/3 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
1/2 medium Red Bell Pepper, diced
1 small Onion, finely chopped
2 cloves Garlic, minced
1 tsp Cajun Seasoning
1 tbsp Lemon Juice
1/2 cup Low-Sodium Broth
PREPARATION
Pat the shrimp dry and toss them in Cajun seasoning and a squeeze of lemon juice.
In a skillet over medium heat, warm the olive oil and add the chopped onion, minced garlic, and diced red bell pepper. Sauté until softened and fragrant, about 3 minutes.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In a separate saucepan, combine the riced cauliflower with the low-sodium broth. Simmer over medium heat for about 5 minutes until the cauliflower softens.
Stir in the Greek yogurt to the cauliflower, mixing thoroughly until you achieve a creamy consistency. Season with a little salt and additional pepper if desired.
Plate a serving of the creamy cauliflower grits and top with the spicy Cajun shrimp. Finish with a drizzle of lemon juice for extra brightness.