NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Stone-ground grits

1 cup Low-sodium chicken broth

0.5 oz Sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

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 to a boil over medium-high heat.

• 2

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

• 3

  While the grits are cooking, heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 4-5 minutes until they are softened and slightly caramelized.

• 5

  Pat the shrimp dry with a paper towel and toss them in a bowl with the Cajun seasoning, sea salt, and black pepper until evenly coated.

• 6

  Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink, opaque, and develop a light sear.

• 7

  Once the grits are tender, remove the saucepan from the heat and stir in the shredded cheddar cheese and Greek yogurt until the mixture is fully melted and smooth.

• 8

  Divide the creamy cheddar grits between two bowls, top with the sautéed Cajun shrimp and vegetables, and garnish with fresh chopped parsley.