YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed shrimp seasoned with smoky Cajun spices served over a bed of velvety stone-ground grits enriched with Greek yogurt and fresh scallions.
INGREDIENTS
7 oz Raw shrimp
0.25 cup Stone-ground grits
1 cup Low-sodium chicken broth
0.25 cup Plain non-fat Greek yogurt
0.5 tbsp Ghee
0.5 cup Green bell pepper
0.25 cup Red onion
1 tsp Cajun seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 tbsp Green onion
PREPARATION
In a small saucepan, bring the chicken broth to a boil, then slowly whisk in the grits and a pinch of salt.
Reduce heat to low, cover, and simmer for 15-20 minutes until the grits are tender and have absorbed the liquid.
While grits cook, heat the ghee in a large skillet over medium-high heat.
Add the diced bell pepper and red onion to the skillet, sautéing for 3-4 minutes until they begin to soften.
Toss the shrimp with Cajun seasoning, salt, and pepper in a small bowl until evenly coated.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Remove the grits from heat and stir in the Greek yogurt until the texture is smooth and creamy.
Spoon the creamy grits into a bowl and top with the Cajun shrimp and vegetable mixture.
Garnish with fresh parsley and sliced green onions before serving.