YOUR SOLIN GENERATED RECIPE
Cajun Shrimp and Creamy Grits
Sautéed shrimp seasoned with smoky Cajun spices served over a bed of velvety, stone-ground grits and tender sautéed vegetables.
INGREDIENTS
8 oz Large shrimp
0.25 cup Stone-ground grits
1 cup Water
0.25 cup Unsweetened almond milk
1 tsp Ghee
1 tsp Extra virgin olive oil
0.5 cup Bell pepper
0.25 cup Yellow onion
0.25 cup Celery
1 tbsp Non-fat plain Greek yogurt
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 unsweetened almond milk to a gentle boil.
Whisk in the stone-ground grits and sea salt, then reduce the heat to low, cover, and simmer for 15-20 minutes until the texture is creamy.
While the grits are cooking, heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced bell pepper, yellow onion, and celery to the skillet, sautéing until the vegetables are tender and slightly caramelized.
Toss the shrimp in a small bowl with the Cajun seasoning and black pepper until evenly coated.
Add the seasoned shrimp to the skillet with the vegetables and cook for 2-3 minutes per side until they are pink and opaque.
Once the grits have finished cooking, remove them from the heat and stir in the ghee and Greek yogurt to achieve a rich finish.
Spoon the creamy grits into a bowl and top with the sautéed Cajun shrimp and vegetable mixture.
Garnish the dish with freshly chopped parsley and serve immediately.