Wow, what an amazing week we’ve had. Charles’ brother got hitched and we got to see our rankings for Paleo Comfort Foods climb the charts this weekend thanks to all the fantastic reviews and energy that all of you are putting out in the universe.
And this week’s winner of the Le Creuset is: Elizabeth Sharp
Congratulations Elizabeth! We’ll reach out to you later today to get your address and send this lovely item to you. Keep spreading the Paleo word!
It was nearly one year ago this week that the combination of our fantastic curry and a conversation about our latest shrimp and grits recipe that started this whole cook book project. We were having dinner with Robb Wolf, Nicki Violetti, Jeff and Melissa Hayes when the conversation turned to me (Charles) doing a bit of bragging on how Julie had perfected Cauliflower Grits to go with our Shrimp and Grits recipe.
Grits are as big a part of Southern culture as anything. They are a breakfast staple. In the cookbook, we talk about how particular folks are about their grits. To pull a quote from the movie My Cousin Vinny, “No self respecting Southerner uses instant grits.” Well, traditional grits take about 20 minutes to cook. If you’re going to go to the trouble of spending that much time cooking something, why not make it as healthy for you as possible?
Now, in the essence of full disclosure, these don’t have quite the same consistency of corn based grits. We happen to think they are a bit better. They are super versatile and can be served with any protein to make a delicious meal.
4 slices bacon
1/2 cup (125 g) celery, diced
1/2 cup (75 g) green onion, chopped
1/2 cup (85 g) red pepper, diced
1/2 cup (50 g) mushrooms, sliced
2 tsp. Cajun seasoning
2 cloves garlic, minced
1 pound (450 g) shrimp, peeled and deveined
2 tbs. almond flour
2 tbs. sherry
1 cup (250 mL) chicken
1 tbs. fresh lemon juice
1. In a large skillet over medium heat, cook the bacon until crisp. Remove bacon to paper towels.
2. Pour off bacon grease, reserving about 1 tbs. in the pan.
3. Return pan to heat, and add celery, green onion, red pepper and mushrooms, cooking until vegetables are softened. Add Cajun seasoning and stir.
4. In medium bowl, coat the shrimp with almond flour. Add to pan along with garlic, and saute until shrimp are pink.
5. Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.
6. Simmer for 5-8 minutes to reduce liquid.
7. Serve shrimp over Paleo Grits.