YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed zesty Cajun shrimp served over a bed of velvety, stone-ground grits enriched with Greek yogurt for a satisfying finish.
INGREDIENTS
8 oz Shrimp
0.25 cup Stone-ground grits
1 cup Water
0.25 cup Plain non-fat Greek yogurt
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Olive oil
1 tsp Cajun seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
In a small saucepan, bring the water and 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 grits cook, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and red bell pepper, sautéing until the vegetables are softened and slightly charred.
Toss the shrimp with Cajun seasoning and black pepper, then add them to the skillet.
Cook 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 creamy and smooth.
Divide the grits into bowls, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley.