NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp (peeled and deveined)

0.25 cup Stone-ground grits

1 cup Water

0.25 cup Low-sodium chicken bone broth

0.5 tbsp Grass-fed butter

1 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Green bell pepper

0.25 cup Yellow onion

1 clove Garlic

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 bone broth to a boil over medium-high heat.

• 2

  Slowly whisk in the stone-ground grits and a pinch of sea salt; reduce the heat to low and cover.

• 3

  Simmer the grits for 15-20 minutes, whisking occasionally, until they reach a thick and creamy consistency.

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat.

• 6

  Add the diced red bell pepper, green bell pepper, and yellow onion to the skillet and sauté for 4-5 minutes until softened and slightly charred.

• 7

  Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.

• 8

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

• 9

  Stir the grass-fed butter into the finished grits until completely melted and smooth.

• 10

  Squeeze the fresh lemon juice over the shrimp mixture, garnish with chopped parsley, and serve the shrimp and vegetables over the creamy grits.