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 Green bell pepper

0.5 cup Yellow onion

1 tsp Garlic

1 tsp Avocado oil

1 tsp Ghee

1 tsp Cajun seasoning

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.

• 2

  Slowly whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and grits are tender.

• 3

  While grits cook, heat the ghee in a large skillet over medium heat and sauté the diced onion and green bell pepper until softened.

• 4

  Pat the shrimp dry and toss them in a small bowl with the Cajun seasoning and black pepper until evenly coated.

• 5

  Push the vegetables to the side of the skillet, add the avocado oil and minced garlic, then add the shrimp.

• 6

  Sear the shrimp for 2-3 minutes per side until they are opaque and pink, then stir everything in the skillet together.

• 7

  Remove the grits from the heat and stir in the Greek yogurt to create a creamy, rich consistency.

• 8

  Divide the creamy grits into bowls, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley.