YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Sautéed shrimp seasoned with smoky Cajun spices served over velvety, stone-ground grits enriched with creamy Greek yogurt.
INGREDIENTS
7 oz raw shrimp
0.25 cup stone-ground corn grits
1 cup water
2 tbsp plain Greek yogurt
0.5 tbsp extra virgin olive oil
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 cup celery
0.25 cup low-sodium chicken bone broth
1 tsp salt-free Cajun seasoning
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
1 tsp lemon juice
PREPARATION
In a small saucepan, bring the water and sea salt to a boil.
Slowly whisk in the corn grits, reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and grits are tender.
Remove grits from heat and stir in the plain Greek yogurt until the texture is velvety and smooth.
While grits cook, heat the olive oil in a large skillet over medium-high heat.
Add the diced onion, bell pepper, and celery, sautéing for 4-5 minutes until the vegetables are softened and slightly caramelized.
Toss the shrimp with the Cajun seasoning and black pepper, then add them to the skillet.
Cook the shrimp for 2 minutes per side until pink and opaque.
Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.
Simmer the sauce for 1 minute until slightly thickened.
Spoon the creamy grits into a bowl, top with the Cajun shrimp and vegetable mixture, and garnish with fresh parsley.