YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed spicy shrimp served over stone-ground grits made velvety with Greek yogurt and topped with vibrant bell peppers.
INGREDIENTS
8 oz shrimp
0.25 cup stone-ground grits
1 cup water
0.25 cup plain non-fat Greek yogurt
1 tsp olive oil
0.5 cup bell pepper
0.25 cup yellow onion
1 tsp Cajun seasoning
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
In a small saucepan, bring water and sea salt to a boil, then whisk in the grits.
Reduce heat to low, cover, and simmer for 15-20 minutes until tender, stirring occasionally.
While grits cook, toss the shrimp in Cajun seasoning and black pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat and sauté the diced onion and bell pepper until softened.
Add the minced garlic and seasoned shrimp to the skillet, cooking for 2-3 minutes per side until the shrimp are pink and opaque.
Once the grits are done, remove from heat and stir in the Greek yogurt until the texture is velvety.
Bowl the creamy grits and top with the Cajun shrimp and sautéed vegetables.
Garnish with freshly chopped parsley before serving.