NUTRITION

SERVINGS

INGREDIENTS

0.25 cup stone-ground grits

1 cup water

0.25 cup low-sodium chicken broth

2 tbsp plain non-fat Greek yogurt

1 tsp grass-fed butter

8 oz raw shrimp

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Bring water and chicken broth to a boil in a small saucepan.

• 2

  Whisk in the grits and a pinch of sea salt, then reduce heat to low and simmer covered for 20 minutes until tender.

• 3

  Stir in the Greek yogurt and grass-fed butter until the grits are creamy and smooth, then set aside.

• 4

  Toss the raw shrimp with Cajun seasoning, sea salt, and black pepper in a medium bowl until well coated.

• 5

  Heat olive oil in a large skillet over medium-high heat and add the onion, bell pepper, and celery.

• 6

  Sauté the vegetables for 5 minutes until softened, then add the minced garlic and cook for 1 minute.

• 7

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

• 8

  Stir in the lemon juice and fresh parsley, then remove the skillet from the heat.

• 9

  Spoon the creamy grits into a bowl and top with the sautéed shrimp and vegetable mixture.