Name: Cajun shrimp and grits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup yellow corn grits; 1 1/4 cups water; 3/4 tsp salt; 2 tbsp reduced-fat cheddar cheese, shredded; 8 oz large shrimp (21-25 count), peeled and deveined; 1 1/2 tsp cajun seasoning; 1 tsp olive oil; 1/2 green bell pepper, diced; 1 green onions, sliced; 1 tsp lemon juice; 1 clove garlic, minced

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, bring the water and half the salt to a boil. Whisk in the grits, then reduce heat to low. Cover and simmer, whisking every few minutes to prevent sticking, until the grits are tender and creamy, about 20 minutes. If they become too thick before they are soft, whisk in a splash of hot water.
While the grits simmer, toss the shrimp in a small bowl with the cajun seasoning until they are evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the bell pepper and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the shrimp to the skillet and cook until they are pink, opaque, and curled into a loose C shape, about 2 minutes per side. Remove from heat and stir in the lemon juice. Done when pink and opaque, 145°F.
Remove the grits from the heat and stir in the shredded cheddar and the remaining salt until the cheese is melted and the grits are creamy. Spoon the grits into a bowl, top with the shrimp and pepper mixture, and garnish with the green onions.

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Instructions

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