NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

2 tbsp plain non-fat Greek yogurt

1 tsp olive oil

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil.

• 2

  Slowly whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 15-20 minutes until tender.

• 3

  While grits cook, pat the shrimp dry and toss in a bowl with smoked paprika, garlic powder, onion powder, thyme, cayenne, sea salt, and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat.

• 5

  Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened and slightly charred.

• 6

  Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.

• 7

  Once the grits are cooked, remove from heat and stir in the Greek yogurt until the texture is velvety.

• 8

  Portion the creamy grits into bowls and top with the smoky shrimp and peppers, garnishing with fresh parsley.