NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Stone-ground grits

1 cup Water

0.25 cup Unsweetened almond milk

1 tsp Olive oil

0.5 cup Green bell pepper

0.25 cup Yellow onion

0.25 cup Celery

1 tsp Cajun seasoning

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Low-sodium chicken broth

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the water and almond milk to a boil; whisk in the grits and sea salt, then reduce heat to low and simmer, stirring occasionally, until thick and creamy.

• 2

  While the grits cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced green bell pepper, yellow onion, and celery to the skillet and sauté for 4-5 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, tomato paste, and Cajun seasoning, cooking for 1 minute to bloom the spices and deepen the flavor.

• 5

  Add the shrimp to the skillet and cook for 2-3 minutes, tossing frequently, until they just begin to turn pink and opaque.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 2 minutes until the sauce has slightly thickened.

• 7

  Season the shrimp mixture with black pepper and serve immediately over the warm grits, garnished with freshly chopped parsley.