NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Stone-ground grits

0.5 cup Low-sodium chicken broth

0.5 cup Water

1 tbsp Grass-fed butter

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Cajun seasoning

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Whisk in the stone-ground grits and sea salt, then reduce the heat to low and cover.

• 3

  Simmer the grits for 15 to 20 minutes, whisking occasionally, until they reach a thick and creamy consistency.

• 4

  Stir half of the grass-fed butter into the cooked grits and keep them covered on the lowest heat setting.

• 5

  While the grits cook, pat the shrimp dry with a paper towel and toss them in a bowl with the Cajun seasoning and black pepper.

• 6

  Heat a large skillet over medium heat and melt the remaining grass-fed butter.

• 7

  Add the diced onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender.

• 8

  Add the minced garlic and seasoned shrimp to the skillet, cooking for approximately 2 minutes per side until the shrimp are pink and opaque.

• 9

  Divide the creamy grits into serving bowls and top with the sautéed shrimp and vegetable mixture.

• 10

  Garnish with freshly chopped parsley before serving.