Friday, September 14, 2012

Paleo Shrimp & "Groots"

The caveman and I love the shrimp and grits recipe in the Paleo Comfort Foods cookbook. The one dish is worth the price of the whole book (though honestly everything I've made from it has been a hit).

I wanted to make him a special dinner tonight, and started jotting down the ingredients for our beloved shrimp; the only problem, however, is that I was already planning another meal for the weekend using riced cauliflower. It has taken going paleo to get me to accept the vegetable, and while I now like it quite a bit, it's not something I want to overdo.
Searching for a different substitute for grits, I stumbled upon Health-Bent's Paleo Shrimp and Grits, which uses celery root as the base of the "groots" accompanying the shrimp. It sounded ingenious, and I was hopeful that the root vegetable would yield an even creamier end product than the cauliflower grits I've made in the past.

I had celery root in my hand at Whole Foods, but frankly the thing scared me a little! It looked a little hard to work with, so I took a chance and scooped up some turnips instead. One of my readers commented on Facebook that she'd used turnips in lieu of potato in paleo chowder. I figured the rather bland root could serve a similar purpose here.
My experiment paid off, though we both detected a bitterness to the turnip grits of which we weren't fond.  I did mix a little raw cheddar in with them, and also added some garlic powder and a generous shaking of salt and pepper.

I don't know that I can really compare this version to Paleo Comfort Foods' take, as the ingredient list is quite different. This one is a bit simpler, but does require the use of a blender to create the creamy groots.

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