YOUR SOLIN GENERATED RECIPE
Cajun Shrimp with Creamy Grits
Succulent shrimp sautéed in smoky Cajun spices served over a bed of velvety, stone-ground grits for a comforting and savory Southern-inspired meal.
INGREDIENTS
7 oz Shrimp
0.25 cup Stone-ground grits
1 cup Low-sodium chicken broth
2 tbsp Plain non-fat Greek yogurt
0.25 cup Yellow onion
0.25 cup Green bell pepper
1 tsp Extra virgin olive oil
1 tsp Cajun seasoning
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Bring the chicken broth to a boil in a small saucepan over medium-high heat.
Slowly whisk in the stone-ground grits, reduce the heat to low, and cover the pan.
Simmer the grits for 15 to 20 minutes, stirring occasionally to prevent sticking, until the liquid is absorbed and grits are tender.
While the grits cook, heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and green bell pepper to the skillet and sauté for 3 to 4 minutes until softened.
Toss the shrimp with Cajun seasoning, sea salt, and black pepper in a small bowl until evenly coated.
Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until they are pink and opaque.
Once the grits are finished, remove them from the heat and stir in the Greek yogurt until completely smooth and creamy.
Spoon the creamy grits into a bowl, top with the sautéed Cajun shrimp and peppers, and garnish with fresh parsley before serving.