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.
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.
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.