YOUR SOLIN GENERATED RECIPE
Zesty Cajun Shrimp and Creamy Grits
Sautéed Cajun-spiced shrimp served over a bed of velvety stone-ground grits enriched with creamy Greek yogurt and bright lemon zest.
INGREDIENTS
6.5 oz raw shrimp
0.25 cup stone-ground grits
1 cup low-sodium chicken broth
0.25 cup plain non-fat Greek yogurt
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 tsp lemon juice
1 tbsp fresh parsley
PREPARATION
In a small saucepan, bring the chicken broth to a boil, then whisk in the grits and reduce heat to low.
Cover and simmer the grits for 15 to 20 minutes, stirring occasionally until tender and the liquid is absorbed.
While the grits cook, heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and bell pepper to the skillet, sautéing for 3 to 4 minutes until softened.
Toss the shrimp with Cajun seasoning, salt, and pepper, then add them to the skillet with the minced garlic.
Cook the shrimp for 2 to 3 minutes per side until pink and opaque, then finish with a squeeze of lemon juice.
Once the grits are done, remove from heat and stir in the Greek yogurt until completely smooth and creamy.
Portion the creamy grits into a bowl, top with the zesty shrimp mixture, and garnish with fresh parsley.