NUTRITION

SERVINGS

INGREDIENTS

8 oz Jumbo shrimp

0.25 cup Stone-ground grits

1 cup Water

0.25 cup Plain non-fat Greek yogurt

1 tsp Ghee

0.5 cup Bell pepper

0.25 cup Yellow onion

1 stalk Celery

1 tsp Cajun seasoning

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 water and sea salt to a boil, then slowly whisk in the stone-ground grits.

• 2

  Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the grits are tender, whisking occasionally to prevent sticking.

• 3

  While the grits are simmering, heat the ghee in a large skillet over medium-high heat.

• 4

  Add the diced onion, bell pepper, and celery to the skillet and sauté until the vegetables are softened and fragrant.

• 5

  Toss the shrimp in a bowl with the Cajun seasoning and black pepper until evenly coated.

• 6

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

• 7

  Once the grits are finished cooking, remove them from the heat and stir in the Greek yogurt until the texture is smooth and creamy.

• 8

  Spoon the creamy grits into a bowl, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley and a squeeze of lemon juice.