NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

0.25 cup Stone-ground grits

1 cup Low-sodium chicken broth

1 tsp Grass-fed butter

2 tbsp Plain Greek yogurt

0.5 cup Bell pepper

0.25 cup Yellow onion

0.25 cup Celery

1 tsp Extra virgin olive oil

1 tsp Cajun seasoning

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil over medium-high heat.

• 2

  Whisk in the stone-ground grits and sea salt, then reduce heat to low, cover, and simmer for 15-20 minutes until tender and thickened.

• 3

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

• 4

  Add the diced onion, bell pepper, and celery to the skillet, sautéing for 4-5 minutes until the vegetables have softened.

• 5

  Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until the spices are fragrant.

• 6

  Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they are pink and opaque.

• 7

  Stir in the lemon juice to deglaze the pan and remove the skillet from the heat.

• 8

  Once the grits are fully cooked, stir in the grass-fed butter and plain Greek yogurt until the texture is creamy and smooth.

• 9

  Divide the grits into serving bowls, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley and black pepper.