NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.25 cup stone-ground grits

2 tbsp nonfat Greek yogurt

1 tsp olive oil

0.5 cup diced bell pepper

0.25 cup diced onion

0.25 cup diced celery

1 clove garlic

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 cup low-sodium chicken broth

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil. Whisk in the stone-ground grits and a pinch of the sea salt. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and grits are tender.

• 2

  While the grits are simmering, heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced onion, bell pepper, and celery to the skillet. Sauté for 4-5 minutes until the vegetables are tender and slightly caramelized.

• 4

  Add the minced garlic and shrimp to the skillet. Sprinkle with the Cajun seasoning, remaining sea salt, and black pepper.

• 5

  Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through. Stir in the lemon juice and remove the skillet from the heat.

• 6

  Once the grits are fully cooked, remove them from the heat and stir in the nonfat Greek yogurt until the mixture is completely smooth and velvety.

• 7

  Spoon the creamy grits into a shallow bowl and top with the sautéed Cajun shrimp and vegetable mixture.

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.