NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

0.25 cup Stone-ground grits

0.75 cup Water

0.25 cup Low-sodium chicken broth

1 tbsp Plain Greek yogurt

0.5 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

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Whisk in the stone-ground grits and sea salt, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally until thick.

• 3

  While the grits cook, 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 the vegetables are tender and slightly browned.

• 5

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

• 6

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

• 7

  Once the grits are finished, remove from heat and stir in the Greek yogurt until completely smooth and creamy.

• 8

  Divide the grits into bowls, top with the Cajun shrimp and pepper mixture, and finish with fresh parsley and a squeeze of lemon juice.