YOUR SOLIN GENERATED RECIPE
Creamy Cajun Shrimp and Grits
Sautéed shrimp dusted in smoky Cajun spices served over velvety stone-ground grits enriched with a touch of Greek yogurt for a satisfying finish.
INGREDIENTS
8 oz Shrimp
0.25 cup Stone-ground grits
1 cup Water
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 clove Garlic
1 tsp Cajun seasoning
2 tbsp Plain non-fat Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
In a small saucepan, bring the water and sea salt to a boil over medium-high heat.
Whisk in the stone-ground grits, then reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes until the grits are tender and creamy.
While the grits are cooking, heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are softened.
Toss the shrimp with the Cajun seasoning and black pepper in a small bowl until evenly coated.
Add the seasoned shrimp and minced garlic to the skillet, searing the shrimp for 2 minutes on each side until they are pink and opaque.
Once the grits have finished cooking, remove the saucepan from the heat and stir in the plain Greek yogurt until fully incorporated.
Spoon the creamy grits into a shallow bowl and top with the sautéed Cajun shrimp and vegetable mixture.
Garnish with freshly chopped parsley and serve immediately.