NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Dry stone-ground grits

0.25 cup Non-fat Greek yogurt

0.5 cup Bell pepper

0.25 cup Onion

1 clove Garlic

1 tsp Olive oil

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

  In a small saucepan, bring 1 cup of water to a boil. Slowly whisk in the grits and a pinch of sea salt.

• 2

  Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally until the grits are tender and the water is absorbed.

• 3

  Remove grits from heat and stir in the non-fat Greek yogurt until the texture is smooth and creamy. Set aside.

• 4

  While the grits cook, heat the olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

• 6

  Stir in the minced garlic and cook for another 30 seconds until fragrant.

• 7

  Add the shrimp to the skillet and sprinkle with Cajun seasoning and black pepper.

• 8

  Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and fully cooked through.

• 9

  Remove the skillet from heat and squeeze the fresh lemon juice over the shrimp mixture, tossing to combine.

• 10

  Divide the creamy grits into bowls and top with the zesty shrimp and vegetable mixture.

• 11

  Garnish with fresh chopped parsley and serve immediately.