Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

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

Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

A vibrant dish featuring succulent, pan-seared shrimp nestled on a bed of creamy, stone-ground grits and sautéed spicy bell peppers. A perfect blend of textures and flavors, this meal harmonizes the sweetness of the peppers with a slight heat and the rich comfort of creamy grits, making it a delightful main course for any time of the day.

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NUTRITION

409kcal
Protein
42g
Fat
9.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 tsp Olive Oil

0.5 cup Red Bell Pepper, sliced

0.5 cup Yellow Bell Pepper, sliced

0.33 cup Stone-Ground Grits (dry)

0.25 cup Low-Fat Milk

Pinch of Salt

Pinch of Black Pepper

Pinch of Cayenne Pepper

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PREPARATION

  • 1

    Rinse and pat the shrimp dry. Season lightly with salt, black pepper, and a pinch of cayenne pepper.

  • 2

    In a small saucepan, bring 1 cup of water to a boil. Stir in the stone-ground grits, reduce heat to low, and gently simmer, stirring occasionally. Once the grits begin to thicken (about 8-10 minutes), stir in the low-fat milk. Continue cooking until the grits are creamy and soft.

  • 3

    While the grits are cooking, heat the olive oil in a skillet over medium-high heat. Add the sliced red and yellow bell peppers and sauté until they soften and develop a slight char, about 3-4 minutes.

  • 4

    Add the seasoned shrimp to the skillet with the bell peppers. Sear the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 5

    To serve, spoon a generous portion of creamy grits onto a plate, top with the pan-seared shrimp and sautéed peppers, and garnish with additional black pepper if desired.

Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

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

Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Spicy Bell Peppers and Creamy Grits

A vibrant dish featuring succulent, pan-seared shrimp nestled on a bed of creamy, stone-ground grits and sautéed spicy bell peppers. A perfect blend of textures and flavors, this meal harmonizes the sweetness of the peppers with a slight heat and the rich comfort of creamy grits, making it a delightful main course for any time of the day.

NUTRITION

409kcal
Protein
42g
Fat
9.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 tsp Olive Oil

0.5 cup Red Bell Pepper, sliced

0.5 cup Yellow Bell Pepper, sliced

0.33 cup Stone-Ground Grits (dry)

0.25 cup Low-Fat Milk

Pinch of Salt

Pinch of Black Pepper

Pinch of Cayenne Pepper

PREPARATION

  • 1

    Rinse and pat the shrimp dry. Season lightly with salt, black pepper, and a pinch of cayenne pepper.

  • 2

    In a small saucepan, bring 1 cup of water to a boil. Stir in the stone-ground grits, reduce heat to low, and gently simmer, stirring occasionally. Once the grits begin to thicken (about 8-10 minutes), stir in the low-fat milk. Continue cooking until the grits are creamy and soft.

  • 3

    While the grits are cooking, heat the olive oil in a skillet over medium-high heat. Add the sliced red and yellow bell peppers and sauté until they soften and develop a slight char, about 3-4 minutes.

  • 4

    Add the seasoned shrimp to the skillet with the bell peppers. Sear the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 5

    To serve, spoon a generous portion of creamy grits onto a plate, top with the pan-seared shrimp and sautéed peppers, and garnish with additional black pepper if desired.