YOUR SOLIN GENERATED RECIPE
Cajun Shrimp and Creamy Grits
Sautéed Cajun-spiced shrimp served over stone-ground grits made creamy with a touch of Greek yogurt and grass-fed butter for a velvety finish.
INGREDIENTS
8 oz shrimp
0.25 cup stone-ground grits
1 cup water
2 tbsp plain non-fat Greek yogurt
1 tsp grass-fed butter
0.5 cup green 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 clove garlic
1 tbsp fresh parsley
PREPARATION
In a small saucepan, bring 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 the grits cook, toss the shrimp with Cajun seasoning and black pepper in a medium bowl until evenly coated.
Heat olive oil in a large skillet over medium-high heat.
Add the diced onion and green bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables have softened.
Stir in the minced garlic and seasoned shrimp, cooking for 2-3 minutes per side until the shrimp are pink and opaque.
Once the grits are fully cooked, remove from heat and stir in the Greek yogurt and grass-fed butter until the texture is smooth and creamy.
Spoon the creamy grits into a shallow bowl and top with the sautéed Cajun shrimp and vegetable mixture.
Garnish with freshly chopped parsley and serve immediately.