NUTRITION

SERVINGS

INGREDIENTS

6 oz large shrimp

0.25 cup stone-ground grits

1 cup low-sodium chicken bone broth

0.5 cup bell pepper

0.25 cup yellow onion

0.25 cup celery

1 tsp ghee

1 tsp extra virgin olive oil

1 tsp cajun seasoning

1 clove garlic

1 tbsp green onions

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth and sea salt to a boil.

• 2

  Whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 20-25 minutes until creamy, stirring in the ghee at the very end.

• 3

  While the grits are cooking, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the diced onion, bell pepper, and celery to the skillet and sauté for 5 minutes until the vegetables are softened.

• 5

  Stir in the minced garlic and shrimp, then season the mixture with the Cajun seasoning and black pepper.

• 6

  Cook the shrimp for 2-3 minutes per side until they are pink and opaque.

• 7

  Remove the skillet from the heat and stir in the juice from the lemon half.

• 8

  Spoon the warm grits into a bowl, top with the shrimp and vegetable mixture, and garnish with sliced green onions.