Tuesday, October 14, 2014
Paleo Shrimp & Grits
In many ways this is the dish that started it all for me. I had been gluten and mostly dairy-free for a while, and was already conscious about avoiding processed foods and sugars. I just hadn't taken the plunge in to official paleo domain. And by paleo I mean doing crazy things with cauliflower ;)
I had bought the Mayfields' Paleo Comfort Foods looking for inspiration and family-friendly recipes. The shrimp and grits recipe was the first one I tried. The thought of cauliflower "grits" was unappealing at best, as no one in this household likes the vegetable. Even while my cauliflower was cooking both the caveman and I were skeptical. The smell of cooking cauliflower isn't exactly what I'd call enticing!
But once I plated the finished results we were hooked. I have since done so many crazy and creative things to transform cauliflower that no one ever cringes when I pull it out (I admit we still don't like the smell, however!).
I'm writing up the full recipe, as the first time I shared it I linked back to the original write-up on the Paleo Comfort Foods website. The grits are on a different page, though, so it involved the clicking of multiple links.
I also swap out sherry for coconut aminos when I make mine, only because sherry is something I never have on hand. We love the flavor of the aminos, but obviously either would work!
Paleo Shrimp & Grits
adapted from Paleo Comfort Foods
4 slices bacon
1/2 cup diced celery
1/2 cup chopped green onion
1 medium diced red pepper
1/2 cup sliced mushrooms
2 tsp. Cajun seasoning
3 minced garlic cloves
1 lb. uncooked shrimp, peeled and deveined
2 tbs. almond flour
2 tbs. coconut aminos
1 cup organic chicken broth
juice of 1/2 lemon
salt & pepper to taste, if necessary
Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel and drain all but 1 tbs. of the bacon fat. Once cool crumble bacon.
Add celery, green onion, red pepper and mushrooms. Cook for about 5 minutes or until softening. Add Cajun seasoning and stir.
Toss shrimp with almond flour to coat, then add to skillet along with the garlic, stirring to mix everything together. Cook until shrimp is no longer pink.
Add coconut aminos, broth and lemon juice. Scrape and browned bits off the bottom of the skillet and then simmer for 5-8 minutes or until liquid has begun to reduce.
Serve on top of cauliflower grits (below) and sprinkled with crumbled cooked bacon and minced green onions
4 cups riced cauliflower
1 cup almond meal
3 cups organic chicken broth
salt & pepper, to taste
Add riced cauliflower, almond meal and chicken broth to a stock pot. Heat over medium until beginning to bubble, then lower heat and cover. Cook, stirring occasionally, for 20 minutes or until the texture is softened to your liking. Season to taste with salt and pepper.