YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed zesty Cajun shrimp served over a bed of velvety stone-ground grits infused with a touch of creamy Greek yogurt.
INGREDIENTS
8 oz shrimp
0.25 cup stone-ground grits
1 cup water
1 tbsp plain Greek yogurt
0.5 cup bell pepper
0.25 cup yellow onion
1 tsp olive oil
1 tsp ghee
1 tsp Cajun seasoning
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. Gradually whisk in the grits, then reduce heat to low and cover.
Simmer the grits for 15-20 minutes, stirring occasionally, until tender and the water is absorbed.
While grits cook, pat the shrimp dry and toss them in a small bowl with the Cajun seasoning and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the diced bell pepper and onion, sautéing for 3-4 minutes until softened.
Push the vegetables to the side of the skillet and add the seasoned shrimp. Cook for 2 minutes per side until pink and opaque.
Once the grits are done, remove from heat and stir in the ghee and Greek yogurt until smooth and creamy.
Divide the creamy grits into bowls and top with the sautéed Cajun shrimp and vegetable mixture.
Garnish with freshly chopped parsley and serve immediately.