NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup stone-ground yellow grits

1 cup low-sodium chicken broth

0.25 cup unsweetened almond milk

0.5 cup diced green bell pepper

0.25 cup diced yellow onion

0.25 cup diced celery

1 tsp extra virgin olive oil

1 tsp Cajun seasoning

1 clove garlic

1 tbsp sliced green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, bring the chicken broth and almond milk to a boil over medium-high heat.

• 2

  Whisk in the stone-ground grits and sea salt, then reduce heat to low, cover, and simmer for 20 minutes, whisking occasionally until velvety.

• 3

  While the grits are cooking, heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the diced green bell pepper, onion, and celery to the skillet and sauté until the vegetables are softened and translucent.

• 5

  Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until highly fragrant.

• 6

  Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they are pink and opaque.

• 7

  Season the shrimp and vegetable mixture with black pepper and remove from heat.

• 8

  Spoon the warm, creamy grits into a shallow bowl and top with the Cajun shrimp and vegetable mixture.

• 9

  Garnish with sliced green onions and serve immediately.