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 enriched with creamy Greek yogurt.
INGREDIENTS
8 oz raw shrimp
0.25 cup stone-ground grits
0.25 cup non-fat plain Greek yogurt
0.5 cup green bell pepper
0.25 cup yellow onion
0.25 cup celery
1 tsp extra virgin olive oil
1 tsp Cajun seasoning
0.25 tsp sea salt
0.25 tsp black pepper
1 cup water
1 tbsp fresh parsley
PREPARATION
In a small saucepan, bring the water and sea salt to a boil.
Slowly whisk in the grits, reduce heat to low, cover, and simmer for 15-20 minutes until the water 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, onion, and celery to the skillet and sauté for 4-5 minutes until the vegetables are softened and fragrant.
Pat the shrimp dry and toss them in a bowl with the Cajun seasoning and black pepper.
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 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 parsley.