YOUR SOLIN GENERATED RECIPE
Creamy Cajun Shrimp and Grits
Sautéed shrimp seasoned with bold Cajun spices served over a bed of velvety stone-ground grits enriched with Greek yogurt and vibrant bell peppers.
INGREDIENTS
7.5 oz shrimp
0.25 cup stone-ground grits
1 cup water
0.25 cup low-sodium chicken broth
1 tsp olive oil
0.25 cup red bell pepper
0.25 cup yellow onion
1 clove garlic
1 tsp Cajun seasoning
2 tbsp plain Greek yogurt
1 tsp lemon juice
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small saucepan, bring water and sea salt to a boil. Whisk in the grits, reduce heat to low, cover, and simmer for 15 to 20 minutes until creamy.
While the grits are cooking, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and red bell pepper to the skillet and sauté for 3 to 4 minutes until the vegetables are tender.
Pat the shrimp dry with a paper towel and toss them in a small bowl with the Cajun seasoning and black pepper.
Add the seasoned shrimp and minced garlic to the skillet, cooking for 2 to 3 minutes per side until the shrimp are pink and opaque.
Deglaze the skillet with chicken broth and lemon juice, scraping the bottom of the pan to incorporate the flavorful bits into a light sauce.
Once the grits are fully cooked, remove from heat and stir in the Greek yogurt until completely smooth.
Spoon the creamy grits into a bowl, top with the Cajun shrimp and vegetable mixture, and garnish with fresh chopped parsley.