NUTRITION

SERVINGS

INGREDIENTS

5.5 oz raw shrimp

0.25 cup dry stone-ground grits

1 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

0.5 cup diced green bell pepper

0.25 cup diced yellow onion

0.25 cup diced celery

1 tsp extra virgin olive oil

1 tsp cajun seasoning

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  While the grits are cooking, pat the raw shrimp dry with paper towels and toss them in a bowl with the Cajun seasoning, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 5

  Add the diced green bell pepper, yellow onion, and celery to the skillet and sauté for 3-4 minutes until the vegetables are softened and fragrant.

• 6

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

• 7

  Once the grits are fully cooked, remove the saucepan from the heat and stir in the plain Greek yogurt until the mixture is smooth and creamy.

• 8

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

• 9

  Garnish with freshly chopped parsley and serve immediately.