YOUR SOLIN GENERATED RECIPE
Creamy Southern Grits with Garlic Shrimp
Sautéed shrimp and bell peppers served over stone-ground grits made velvety with Greek yogurt and sharp cheddar cheese.
INGREDIENTS
0.25 cup dry stone-ground grits
1 cup water
6 oz raw shrimp
1 tsp olive oil
0.25 cup plain non-fat Greek yogurt
1 oz sharp cheddar cheese
0.5 cup red bell pepper
0.25 cup green onion
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small saucepan, bring the water and sea salt to a boil over medium-high heat.
Whisk in the grits, reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes until the grits are tender and the liquid is absorbed.
While the grits are simmering, heat the olive oil in a medium skillet over medium-high heat.
Add the diced red bell pepper to the skillet and sauté for 3 minutes until slightly softened.
Pat the shrimp dry and season them with smoked paprika, garlic powder, and black pepper.
Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until they turn pink and opaque.
Once the grits are finished cooking, remove the saucepan from the heat and stir in the Greek yogurt and shredded cheddar cheese until the mixture is smooth and creamy.
Transfer the creamy grits to a bowl and top with the sautéed shrimp and peppers.
Garnish with sliced green onions and serve immediately.