NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

2 tbsp plain non-fat Greek yogurt

0.5 cup bell pepper

0.25 cup onion

1 tsp olive oil

1 tsp Cajun seasoning

0.25 tsp garlic powder

0.25 tsp smoked paprika

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. Slowly whisk in the grits and a pinch of sea salt.

• 2

  Reduce heat to low, cover, and simmer the grits for 15-20 minutes, stirring occasionally, until the liquid is absorbed and grits are tender.

• 3

  While the grits cook, toss the peeled and deveined shrimp in a bowl with Cajun seasoning, garlic powder, and smoked paprika.

• 4

  Heat olive oil in a non-stick skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.

• 5

  Add the seasoned shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.

• 6

  Once the grits are finished, remove from heat and stir in the Greek yogurt and black pepper for a creamy finish.

• 7

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