NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Stone-ground corn grits

0.5 cup Low-sodium chicken broth

0.25 cup Non-fat plain Greek yogurt

1 tsp Avocado oil

0.5 cup Bell pepper

0.25 cup Yellow onion

1 clove Garlic

1 tsp Cajun seasoning

0.25 tsp Smoked paprika

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth and 0.5 cup of water to a boil.

• 2

  Whisk in the grits, reduce heat to low, cover, and simmer for 15-20 minutes until the texture is creamy.

• 3

  While the grits cook, pat the shrimp dry with a paper towel and toss them in a bowl with Cajun seasoning and smoked paprika.

• 4

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

• 5

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

• 6

  Add the minced garlic and seasoned shrimp to the skillet, cooking for approximately 2 minutes per side until the shrimp are pink and opaque.

• 7

  Stir the lemon juice into the shrimp and vegetable mixture, then remove the skillet from the heat.

• 8

  Once the grits are tender, stir in the Greek yogurt until the mixture is fully incorporated and smooth.

• 9

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

• 10

  Garnish the dish with freshly chopped parsley and serve immediately while hot.