Wednesday, February 1, 2012

Shrimp and Grits


This comes from Paleo Comfort Foods: Homestyle Cooking in a Gluten Free Kitchen. I really like the cookbook so far. And we loved this dish. We made some substitutions for our ingredients on hand but I'll provide the original recipe ingredients below - with the instructions paraphrased.


Shrimp:
4 slices bacon
1/2 cup celery, diced
1/2 cup green onion, chopped
1/2 cup red pepper, diced
1/2 cup mushrooms, sliced
2 tsp Cajun seasoning
2 cloves garlice, minced
1 lb shrimp, peeled and deveined
2 TB almond flour
2 TB sherry
1 cup chicken stock
1 TB fresh lemon juice

Cook bacon until crispy. Remove. Pour off grease, leaving 1 TB in the pan. Saute celery, green onion, red pepper, and mushrooms in grease until soft. Add Cajun seasoning. Meanwhile, coat shrimp with almond flour. Add to pan with garlic and saute until just pink. Add sherry, stock, and lemon juice. Simmer for 5-8 minutes to reduce. Serve over Paleo Grits.


Paleo Grits:
4 cups cauliflower
1 cup almond meal
3 cups chicken stock
salt and pepper to taste

'Rice' cauliflower by shredding in a food processor or with a grater. Mix cauliflower, almond meal, and chicken stock over medium heat in large sauce pan. Cover and simmer 20 minutes - stirring every 5 minutes - until the liquid is absorbed. Season with salt and pepper.

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