YOUR SOLIN GENERATED RECIPE
Zesty Cajun Shrimp with Creamy Grits
Sautéed Cajun-spiced shrimp served over a bed of velvety stone-ground grits with a colorful medley of crisp bell peppers and onions.
INGREDIENTS
8 oz raw shrimp
0.25 cup dry stone-ground grits
1 cup water
2 tbsp plain Greek yogurt
1 tsp ghee
1 tsp extra virgin olive oil
0.5 cup bell peppers
0.25 cup yellow onion
1 tsp Cajun seasoning
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
1 tsp fresh lemon juice
PREPARATION
In a small saucepan, bring the water and sea salt to a boil over medium-high heat.
Whisk in the grits, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the liquid is absorbed and grits are tender.
While the grits are cooking, toss the peeled and deveined shrimp in a bowl with the Cajun seasoning and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the diced onions and bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.
Once the grits are finished cooking, remove from heat and stir in the ghee and Greek yogurt until the texture is smooth and velvety.
Divide the creamy grits into serving bowls and top with the zesty shrimp and pepper mixture.
Garnish with freshly chopped parsley and a squeeze of lemon juice before serving.