NUTRITION

SERVINGS

INGREDIENTS

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

6 oz large shrimp

1 tsp Cajun seasoning

0.5 tsp olive oil

0.5 cup bell pepper

0.25 cup onion

0.25 cup celery

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Whisk in the stone-ground grits, reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the texture is creamy.

• 3

  While the grits are cooking, toss the shrimp in a bowl with the Cajun seasoning and black pepper until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the diced bell pepper, onion, and celery to the skillet and sauté for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

• 7

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

• 8

  Remove the grits from the heat and stir in the Greek yogurt until completely incorporated and smooth.

• 9

  Finish the shrimp and vegetables with a squeeze of fresh lemon juice.

• 10

  Portion the creamy grits into a bowl, top with the Cajun shrimp mixture, and garnish with chopped fresh parsley.