- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup Greek yogurt
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1/2 cup corn kernels fresh or frozen
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Prepare the grits.
Sauté the shrimp.
Make the creamy sauce.
Combine everything.
Serve the dish.