NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup dry stone-ground grits

0.25 cup non-fat Greek yogurt

1 tsp olive oil

0.5 cup low-sodium chicken broth

0.5 cup water

0.5 cup diced bell pepper

0.25 cup diced yellow onion

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

1 tsp fresh lemon juice

PREPARATION

• 1

  In a small pot, bring the chicken broth and water to a boil over medium-high heat.

• 2

  Whisk in the stone-ground grits, reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and grits are tender.

• 3

  While the grits cook, heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the diced bell peppers and onions to the skillet and sauté for 4 minutes until they become soft and fragrant.

• 5

  Pat the shrimp dry and toss them in a bowl with the Cajun seasoning, sea salt, and black pepper.

• 6

  Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

• 7

  Remove the grits from the heat and stir in the non-fat Greek yogurt and lemon juice until the texture is smooth and creamy.

• 8

  Portion the creamy grits into a shallow bowl and top with the zesty shrimp and sautéed vegetable mixture.

• 9

  Finish the dish by garnishing with chopped fresh parsley for a burst of color and flavor.