Southern-style Paleo? Yep, you bet y'all. With a little spice and creativity, guest Paleo Chef Janice Karakatsanis, brought down-home cooking to its very basic level.
Paleo Shrimp and "Grits" - Photo Credit: Janice Karakatsanis
I will come straight out and say it - I LOVE grits! I'll take them with butter, cheese, - both; for breakfast, lunch or dinner. Serve them up as my side dish, or give me some grits as a base for my main meal!
When Janice told me she had a recipe for Paleo shrimp and grits, me, knowing nothing about Paleo food initially, thought she really was going to use grits in this dish! When she sent me the ingredient list, I was surprised! No true grits were in sight. However, don't let that deter you! When you use the puréed cauliflower, you will be pleasantly surprised how it provides the perfect platform for the spicy shrimp.
Ingredients for the shrimp:
3 strips of bacon, diced
1/2 cup red onion, diced
1/2 cup red or green poblano pepper, seeded and diced
1/2 cup yellow pepper, diced
1 lb large shrimp, peeled and deveined
1 tsp garlic powder
1 tsp Old Bay seasoning
1/2 tsp ground black pepper
hot sauce (optional)
4 leaves arugula for garnish (optional)
Ingredients for the "grits":
1 head of cauliflower, cut into pieces and steamed until soft
1 tsp creole seasoning
1 tsp garlic powder
Olive oil
- - -
Instructions for the shrimp:
1. Sauté the diced bacon a in large frying pan until crisp.
2. Remove the bacon from the pan, reserving the bacon grease, and set the bacon aside.
3. Add the peppers and onion to the pan with the bacon grease in it and cook it until the onion is translucent.
4. Add the shrimp and spices, and cook until the shrimp are pink and cooked thru. Add the bacon back in.
Instructions for the "grits":
1. Cut the fresh caulflower into bite size pieces. Steam it in a steaming basket over boiling water for about 15 - 20 minutes until it's fork tender.
2. Purée the steamed, softened cauliflower and spices in a food processor until smooth. You can drizzle olive oil in the cauliflower mixure as you purée it to get the consistency you want.
3. Serve the shrimp mixture over the "grits". Garnish with an arugula leaf in the center of each plate, if desired.
Special Notes:
This dish can go from Southern to Cajun in a matter of seconds if you add more creole seasoning and/or hot sauce to the shrimp.
If you'd like a Paleo accompaniment to this entree, try Janice's Paleo Arugula and Avocado Salad with Lemon Vinaigrette!
When Janice told me she had a recipe for Paleo shrimp and grits, me, knowing nothing about Paleo food initially, thought she really was going to use grits in this dish! When she sent me the ingredient list, I was surprised! No true grits were in sight. However, don't let that deter you! When you use the puréed cauliflower, you will be pleasantly surprised how it provides the perfect platform for the spicy shrimp.
Ingredients for the shrimp:
3 strips of bacon, diced
1/2 cup red onion, diced
1/2 cup red or green poblano pepper, seeded and diced
1/2 cup yellow pepper, diced
1 lb large shrimp, peeled and deveined
1 tsp garlic powder
1 tsp Old Bay seasoning
1/2 tsp ground black pepper
hot sauce (optional)
4 leaves arugula for garnish (optional)
Ingredients for the "grits":
1 head of cauliflower, cut into pieces and steamed until soft
1 tsp creole seasoning
1 tsp garlic powder
Olive oil
- - -
Instructions for the shrimp:
1. Sauté the diced bacon a in large frying pan until crisp.
2. Remove the bacon from the pan, reserving the bacon grease, and set the bacon aside.
3. Add the peppers and onion to the pan with the bacon grease in it and cook it until the onion is translucent.
4. Add the shrimp and spices, and cook until the shrimp are pink and cooked thru. Add the bacon back in.
Instructions for the "grits":
1. Cut the fresh caulflower into bite size pieces. Steam it in a steaming basket over boiling water for about 15 - 20 minutes until it's fork tender.
2. Purée the steamed, softened cauliflower and spices in a food processor until smooth. You can drizzle olive oil in the cauliflower mixure as you purée it to get the consistency you want.
3. Serve the shrimp mixture over the "grits". Garnish with an arugula leaf in the center of each plate, if desired.
Special Notes:
This dish can go from Southern to Cajun in a matter of seconds if you add more creole seasoning and/or hot sauce to the shrimp.
If you'd like a Paleo accompaniment to this entree, try Janice's Paleo Arugula and Avocado Salad with Lemon Vinaigrette!
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