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 Greek yogurt for a satisfying and savory finish.
INGREDIENTS
7 oz Large shrimp
0.25 cup Dry stone-ground grits
1 cup Water
0.25 cup Non-fat plain Greek yogurt
1 tsp Olive oil
0.5 cup Red bell pepper
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 Lemon juice
PREPARATION
In a small saucepan, bring the water and sea salt to a boil. Whisk in the grits, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and grits are tender.
While the grits are simmering, place the shrimp in a medium bowl and toss with the Cajun seasoning and black pepper until thoroughly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced red bell pepper and yellow onion, sautéing for about 4 minutes until they become translucent and soft.
Add the seasoned shrimp to the skillet with the vegetables. Cook for 2-3 minutes per side until the shrimp are pink, opaque, and slightly charred on the edges.
Once the grits are finished cooking, remove the saucepan from the heat and stir in the Greek yogurt until the mixture is smooth and creamy.
Divide the creamy grits into serving bowls and top with the Cajun shrimp and vegetable mixture. Drizzle with fresh lemon juice and garnish with chopped parsley before serving.