YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Cajun-spiced shrimp sautéed until succulent and served over velvety, stone-ground grits enriched with a touch of ghee and Greek yogurt.
INGREDIENTS
8 oz shrimp
0.25 cup stone-ground grits
1 cup low-sodium chicken broth
0.5 cup bell pepper
0.25 cup yellow onion
1 tsp olive oil
0.5 tbsp ghee
2 tbsp plain non-fat Greek yogurt
1 tsp Cajun seasoning
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Bring the low-sodium chicken broth to a boil in a small saucepan over medium-high heat.
Gradually whisk in the stone-ground grits and reduce heat to low, covering and simmering for 15-20 minutes until the liquid is absorbed and grits are tender.
While the grits cook, heat the olive oil in a large skillet over medium-high heat.
Add the diced bell pepper and yellow onion to the skillet, sautéing for 3-4 minutes until the vegetables are softened and slightly caramelized.
Toss the shrimp in a bowl with the Cajun seasoning, sea salt, and black pepper until evenly coated.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque.
Once the grits are finished, remove from heat and stir in the ghee and Greek yogurt until the texture is smooth and creamy.
Divide the creamy grits into bowls, top with the sautéed Cajun shrimp and vegetables, and garnish with fresh chopped parsley.