NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 tbsp nutritional yeast

1 tsp Cajun seasoning

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring 0.75 cup of the chicken broth and sea salt to a boil.

• 2

  Slowly whisk in the stone-ground grits, then reduce heat to low and cover the pot.

• 3

  Simmer the grits for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the texture is creamy.

• 4

  While the grits cook, toss the shrimp in a bowl with Cajun seasoning and black pepper until evenly coated.

• 5

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

• 6

  Sauté the vegetables for 4 minutes until they are tender and slightly charred around the edges.

• 7

  Add the minced garlic and seasoned shrimp to the skillet, cooking for 2-3 minutes until the shrimp are pink and opaque.

• 8

  Deglaze the skillet with the remaining 0.25 cup of chicken broth, scraping up any browned bits from the bottom.

• 9

  Stir the nutritional yeast into the cooked grits to add a rich, savory depth of flavor.

• 10

  Spoon the grits into a bowl, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley.