YOUR SOLIN GENERATED RECIPE
Zesty Cajun Shrimp and Creamy Grits
Sautéed shrimp and crisp bell peppers seasoned with bold Cajun spices, served over a bed of velvety, stone-ground grits for a comforting Southern-inspired meal.
INGREDIENTS
8 oz raw shrimp
0.25 cup stone-ground grits
1 cup water
2 tbsp plain nonfat Greek yogurt
0.5 cup red bell pepper
0.25 cup yellow onion
1 tsp olive oil
1 tsp Cajun seasoning
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
1 tsp lemon juice
PREPARATION
In a small saucepan, bring 1 cup of water and the sea salt to a boil.
Whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 15-20 minutes until tender and thick.
While the grits cook, pat the shrimp dry with a paper towel and toss in a bowl with the Cajun seasoning and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are softened.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque.
Once the grits are finished, remove from heat and stir in the Greek yogurt until the texture is completely smooth and creamy.
Drizzle lemon juice over the shrimp and stir in the fresh chopped parsley.
Spoon the creamy grits into a shallow bowl and top with the zesty shrimp and pepper mixture.