YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed Cajun-spiced shrimp served over stone-ground grits made velvety with Greek yogurt and the savory crunch of a bell pepper and onion medley.
INGREDIENTS
8 oz Shrimp
0.25 cup Stone-ground grits
1 cup Low-sodium chicken broth
0.25 cup Plain Greek yogurt
0.5 cup Red bell pepper
0.25 cup Yellow onion
0.25 cup Celery
1 clove Garlic
1 tsp Cajun seasoning
1 tsp Extra virgin olive oil
1 tbsp Green onions
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small pot, bring the chicken broth to a boil, then whisk in the grits and reduce heat to low.
Cover and simmer the grits for 15 to 20 minutes, stirring occasionally until tender and thick.
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion, bell pepper, and celery, sautéing until the vegetables are softened and slightly browned.
Toss the shrimp with Cajun seasoning, sea salt, and black pepper in a small bowl.
Add the shrimp and minced garlic to the skillet, cooking for 2 to 3 minutes per side until the shrimp are pink and opaque.
Once the grits are cooked, remove from heat and stir in the Greek yogurt until smooth and creamy.
Spoon the grits into a bowl, top with the Cajun shrimp and vegetable mixture, and finish with a squeeze of lemon juice and sliced green onions.