Blackened Shrimp with Creamy Grits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blackened Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Blackened Shrimp with Creamy Grits

Savor perfectly blackened shrimp served atop a smooth, creamy bed of stone-ground grits enriched with a touch of butter, almond milk, and parmesan. This dish delivers a bold, smoky flavor balanced by the subtle creaminess of the grits, offering a satisfying and wholesome meal.

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NUTRITION

391kcal
Protein
40.3g
Fat
12.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup dry Stone-Ground Grits

1 teaspoon Unsalted Butter

1/4 cup Unsweetened Almond Milk

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

Spice blend (paprika, cayenne, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Pat the shrimp dry and place them in a bowl. Drizzle with olive oil and toss with your spice blend (paprika, cayenne, garlic powder, salt, and pepper) until evenly coated.

  • 2

    Heat a skillet over medium-high heat and add the seasoned shrimp. Cook the shrimp for about 2-3 minutes per side until they turn opaque and are nicely blackened. Remove from heat and set aside.

  • 3

    In a small pot, bring water to a boil. Gradually whisk in the stone-ground grits. Reduce the heat to low and simmer, stirring frequently, for about 5-7 minutes until the grits have thickened.

  • 4

    Stir in the unsalted butter, unsweetened almond milk, and grated parmesan cheese into the grits for a creamy texture. Adjust seasoning with a little extra salt and pepper if needed.

  • 5

    To serve, spoon the creamy grits into a bowl or plate and top with the blackened shrimp. Enjoy this hearty and flavorful dish warm.

Blackened Shrimp with Creamy Grits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blackened Shrimp with Creamy Grits

YOUR SOLIN GENERATED RECIPE

Blackened Shrimp with Creamy Grits

Savor perfectly blackened shrimp served atop a smooth, creamy bed of stone-ground grits enriched with a touch of butter, almond milk, and parmesan. This dish delivers a bold, smoky flavor balanced by the subtle creaminess of the grits, offering a satisfying and wholesome meal.

NUTRITION

391kcal
Protein
40.3g
Fat
12.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup dry Stone-Ground Grits

1 teaspoon Unsalted Butter

1/4 cup Unsweetened Almond Milk

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

Spice blend (paprika, cayenne, garlic powder, salt, pepper)

PREPARATION

  • 1

    Pat the shrimp dry and place them in a bowl. Drizzle with olive oil and toss with your spice blend (paprika, cayenne, garlic powder, salt, and pepper) until evenly coated.

  • 2

    Heat a skillet over medium-high heat and add the seasoned shrimp. Cook the shrimp for about 2-3 minutes per side until they turn opaque and are nicely blackened. Remove from heat and set aside.

  • 3

    In a small pot, bring water to a boil. Gradually whisk in the stone-ground grits. Reduce the heat to low and simmer, stirring frequently, for about 5-7 minutes until the grits have thickened.

  • 4

    Stir in the unsalted butter, unsweetened almond milk, and grated parmesan cheese into the grits for a creamy texture. Adjust seasoning with a little extra salt and pepper if needed.

  • 5

    To serve, spoon the creamy grits into a bowl or plate and top with the blackened shrimp. Enjoy this hearty and flavorful dish warm.