Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

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

Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

Enjoy a vibrant plate of succulent, smoked paprika-infused shrimp seared to perfection, complemented by velvety, creamy grits and tender, garlicky wilted greens. This dish is a harmonious blend of smoky, tangy and fresh flavors that promises both comfort and a nourishing boost for any meal time.

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NUTRITION

441kcal
Protein
46.4g
Fat
14.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp

1/3 cup dry Quick-Cooking Grits

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Unsalted Butter

1 clove Garlic

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry and season them generously with smoked paprika, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear them for about 2 minutes per side until pink and slightly charred. Remove the shrimp from the pan and set aside.

  • 3

    In the same skillet, add a teaspoon of butter and minced garlic. Sauté briefly until fragrant, then add the quick-cooking grits along with water as per package instructions. Stir continuously until the grits achieve a creamy consistency.

  • 4

    Stir the seared shrimp back into the grits to incorporate the smoky flavor.

  • 5

    In a separate pan, heat the olive oil over medium heat and add the spinach. Sauté for 1-2 minutes until wilted but still vibrant, seasoning with a small pinch of salt.

  • 6

    Plate a serving of creamy grits topped with shrimp and a side of wilted greens. Serve immediately and enjoy!

Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

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

Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Smoked Paprika Seared Shrimp with Creamy Grits and Wilted Greens

Enjoy a vibrant plate of succulent, smoked paprika-infused shrimp seared to perfection, complemented by velvety, creamy grits and tender, garlicky wilted greens. This dish is a harmonious blend of smoky, tangy and fresh flavors that promises both comfort and a nourishing boost for any meal time.

NUTRITION

441kcal
Protein
46.4g
Fat
14.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp

1/3 cup dry Quick-Cooking Grits

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Unsalted Butter

1 clove Garlic

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry and season them generously with smoked paprika, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear them for about 2 minutes per side until pink and slightly charred. Remove the shrimp from the pan and set aside.

  • 3

    In the same skillet, add a teaspoon of butter and minced garlic. Sauté briefly until fragrant, then add the quick-cooking grits along with water as per package instructions. Stir continuously until the grits achieve a creamy consistency.

  • 4

    Stir the seared shrimp back into the grits to incorporate the smoky flavor.

  • 5

    In a separate pan, heat the olive oil over medium heat and add the spinach. Sauté for 1-2 minutes until wilted but still vibrant, seasoning with a small pinch of salt.

  • 6

    Plate a serving of creamy grits topped with shrimp and a side of wilted greens. Serve immediately and enjoy!