Tuesday, January 21, 2014

Paleo Cajun Seafood & Grits


I wasn't trying to get fancy by terming this one "seafood" rather than shrimp and grits. Trader Joe's was inexplicably out of shrimp, so I had to settle on their frozen blend of shrimp, scallops and squid. Feel free to simplify and make with just shrimp, but it tasted quite good with the mixture.

I used my own grits recipe here, but seasoned the seafood based on Paleo Cupboard's recipe for Cajun Shrimp and Grits. It had just the right amount of heat without being overly spicy, and came together super easily. Definitely don't forget the lemon juice at the end… it really added a nice flavor to the seafood. 

Paleo Cajun Seafood & Grits
adapted from Paleo Cupboard

grits:
2 tbs. ghee
1 large shallot, diced
1 large head cauliflower, riced
2 cups organic chicken broth
1/2 cup almond meal or flour
salt, pepper & garlic powder to taste

Melt ghee in a large sauce pot over medium heat. Add shallot and cook for 3-5 minutes or until soft. Add cauliflower, broth and almond meal or flour. Bring to a boil, then lower heat and cover.

Simmer for 20 minutes or until liquid has been absorbed to your liking. Season to taste with salt, pepper and garlic powder.

shrimp/seafood:
1 lb. shrimp, peeled & deveined or seafood of choice
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. paprika
1 tsp. Italian seasoning
pinch of red pepper flakes
1-2 tbs. ghee or olive oil
1 small onion, diced
3 cloves minced garlic
juice of 1/2 lemon
toppings: crispy, crumbled bacon & minced green onion

Pat shrimp dry. Combine salt through red pepper flakes in a small bowl. Sprinkled over shrimp and toss to thoroughly coat.

Heat oil or ghee in a large skillet over medium heat. Add onion, garlic and seasoned shrimp. Cook for a few minutes (until shrimp no longer pink), then add lemon juice and cook for 3 minutes more.

To serve, put grits in a bowl and top with shrimp mixture. Top with crispy crumbled bacon and minced green onion, if desired.

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