YOUR SOLIN GENERATED RECIPE
Creamy Cajun Shrimp and Grits
Sautéed Cajun shrimp and crisp bell peppers served over a bed of velvety stone-ground grits for a soulful meal that balances heat and comfort.
INGREDIENTS
8 oz Large shrimp
0.25 cup Stone-ground grits
1 cup Low-sodium chicken broth
0.25 cup Unsweetened almond milk
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 clove Garlic
1 tsp Cajun seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
In a small saucepan, bring the chicken broth and almond milk to a gentle boil over medium-high heat.
Slowly whisk in the stone-ground grits and sea salt; reduce the heat to low and cover the pot.
Simmer the grits for 15 to 20 minutes, whisking occasionally to ensure a smooth, creamy texture.
While the grits cook, heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
Toss the raw shrimp with the Cajun seasoning until evenly coated, then add them to the skillet along with the minced garlic.
Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and slightly charred on the edges.
Divide the warm grits into a bowl and top with the sautéed shrimp and vegetable mixture.
Garnish with freshly sliced green onions and a crack of black pepper before serving.