NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

0.25 cup Stone-ground grits

1 cup Low-sodium chicken broth

2 tbsp Nonfat plain Greek yogurt

1 tsp Extra virgin olive oil

0.5 cup Green bell pepper

0.25 cup Yellow onion

1 clove Garlic

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil, then whisk in the grits and reduce the heat to low.

• 2

  Cover and simmer the grits for 15-20 minutes, stirring occasionally until the texture is tender and thick.

• 3

  While the grits cook, heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the diced bell pepper and onion to the skillet, sautéing until the vegetables are softened and slightly charred.

• 5

  Toss the shrimp with the Cajun seasoning, sea salt, and black pepper, then add them to the skillet along with the minced garlic.

• 6

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and fully cooked through.

• 7

  Once the grits are finished, remove them from the heat and stir in the Greek yogurt until the mixture is smooth and creamy.

• 8

  Divide the creamy grits into a bowl, top with the sautéed Cajun shrimp and vegetables, and garnish with chopped fresh parsley.