NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

0.25 cup Stone-ground grits

1 cup Water

0.25 cup Plain nonfat Greek yogurt

1 tsp Unsalted butter

1 tsp Extra virgin olive oil

0.5 cup Green bell pepper

0.25 cup Yellow onion

1 stalk Celery

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small saucepan, bring water and sea salt to a boil. Whisk in the grits, reduce heat to low, cover, and simmer for 15-20 minutes until tender.

• 2

  Once grits are cooked, stir in the unsalted butter and Greek yogurt until the texture is smooth and creamy. Keep warm.

• 3

  While grits simmer, pat the shrimp dry and toss them in a bowl with Cajun seasoning and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and celery, sautéing for 4-5 minutes until softened.

• 5

  Add the seasoned shrimp to the skillet and cook for 2 minutes per side until pink and opaque.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and simmer for 1 minute to create a light sauce.

• 7

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