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

Experience a vibrant twist on a Southern classic with succulent, spiced shrimp served atop velvety creamy grits. The shrimp is expertly blackened with a smoky spice blend, perfectly complementing the rich, buttery texture of the grits and a subtle hint of low-fat milk that ties the dish together.

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NUTRITION

365kcal
Protein
34g
Fat
9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup Stone-Ground Grits (cooked)

1/4 cup Low-Fat Milk

1 teaspoon Unsalted Butter

1 teaspoon Blackening Seasoning

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss the shrimp with the blackening seasoning, garlic powder, salt, and black pepper until evenly coated.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side or until the shrimp turns pink and the edges are slightly charred. Remove from heat and set aside.

  • 3

    In a small saucepan, combine the pre-cooked grits with low-fat milk and butter. Stir over medium heat until the mixture becomes creamy and heated through. Adjust seasoning with a pinch of salt if needed.

  • 4

    To serve, spoon the creamy grits onto a plate and top with the blackened shrimp. Garnish with an extra sprinkle of black pepper or a squeeze of lemon if desired.

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

Experience a vibrant twist on a Southern classic with succulent, spiced shrimp served atop velvety creamy grits. The shrimp is expertly blackened with a smoky spice blend, perfectly complementing the rich, buttery texture of the grits and a subtle hint of low-fat milk that ties the dish together.

NUTRITION

365kcal
Protein
34g
Fat
9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup Stone-Ground Grits (cooked)

1/4 cup Low-Fat Milk

1 teaspoon Unsalted Butter

1 teaspoon Blackening Seasoning

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse and pat dry the shrimp. In a bowl, toss the shrimp with the blackening seasoning, garlic powder, salt, and black pepper until evenly coated.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side or until the shrimp turns pink and the edges are slightly charred. Remove from heat and set aside.

  • 3

    In a small saucepan, combine the pre-cooked grits with low-fat milk and butter. Stir over medium heat until the mixture becomes creamy and heated through. Adjust seasoning with a pinch of salt if needed.

  • 4

    To serve, spoon the creamy grits onto a plate and top with the blackened shrimp. Garnish with an extra sprinkle of black pepper or a squeeze of lemon if desired.