NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp, peeled and deveined

0.25 cup Stone-ground grits

1 cup Water

0.25 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.5 cup Green bell pepper, diced

0.25 cup Yellow onion, diced

0.25 cup Celery, diced

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley, chopped

PREPARATION

• 1

  In a small saucepan, bring the water and sea salt to a boil over high heat.

• 2

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

• 3

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

• 4

  Add the diced green bell pepper, yellow onion, and celery to the skillet and sauté for about 5 minutes until the vegetables are tender-crisp.

• 5

  Toss the shrimp with the Cajun seasoning and black pepper in a small bowl to coat evenly.

• 6

  Add the seasoned shrimp to the skillet with the vegetables and cook for 2 to 3 minutes per side until they are pink and opaque.

• 7

  Once the grits are finished cooking, remove the saucepan from the heat and stir in the Greek yogurt until the texture is velvety and smooth.

• 8

  Divide the creamy grits into serving bowls, top with the Cajun shrimp and vegetable mixture, and garnish with fresh chopped parsley.