YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed Cajun-spiced shrimp served over a bed of velvety, stone-ground grits enriched with Greek yogurt for a satisfying finish.
INGREDIENTS
8 oz Large shrimp
0.25 cup Stone-ground grits
0.25 cup Plain nonfat Greek yogurt
1 tsp Ghee
0.5 cup Green bell pepper
0.25 cup Yellow onion
0.25 cup Celery
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 water and a pinch of sea salt to a boil.
Whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 15-20 minutes until tender.
While the grits cook, pat the shrimp dry and toss with Cajun seasoning, sea salt, and black pepper in a small bowl.
Heat the ghee in a large skillet over medium-high heat and add the diced bell pepper, onion, and celery.
Sauté the vegetables for 5 minutes until softened, then add the seasoned shrimp to the skillet.
Sear the shrimp for 2-3 minutes per side until they are pink and opaque.
Once the grits are done, remove from heat and stir in the Greek yogurt until the texture is smooth and creamy.
Spoon the grits into a bowl, top with the shrimp and vegetable mixture, and garnish with fresh parsley.