I am feeling really uninspired to write something wonderfully amazing for you today. I’m on day 3 of a very gentle juice cleanse and I pretty much want to eat everything in sight and I keep distracting myself with Facebook and making more tea BUT I cannot let that stop me from sharing this really incredible, really easy and super delicious shrimp n grits recipe with you. I wish I was eating it right this very second.
I have a very special place in my heart for Southern food. My Dad calls Texas home and I was blessed to grow up with comforting dishes such as gumbo, fried okra, cornbread and of course – shrimp n grits.
Now I know that Southern food isn’t really what most people might call “healthy” but I’ve already mastered my dad’s gumbo recipe and now I’ve taken on his Shrimp n’ Grits. He likes to use a lot of cheese, bacon and *ahem* – bacon fat and that does create a really decadent dish but honestly my version doesn’t need it and I promise you’ll love it.
One of the many reasons I love this dish is because it’s SO DANG EASY and it’s REALLY FAST to put together. The most time is spent peeling the shrimp!
Speaking of shrimp – I pretty much always have a bag of frozen shrimp in the freezer. They thaw out SO fast that they are one of my go-to proteins for throwing together dinner in a pinch. And randomly, I also often have celery root in my fridge. It’s not a very common veggie but it’s a staple for us. I like to use it raw in salads, for soup and as a replacement for potatoes – or in this case cornmeal.
First, you’ll want to marinate the shrimp. This isn’t crucial but it’s nice. You can even start it in the morning if you want but if you don’t have time to marinate just season the shrimp and set aside while you prep and cook the celery root.
When the celery root is tender you can mash it up with a potato masher or blend it which an immersion blender until smooth. Next, you’ll cook the shrimp in a pan with ghee until pink and plump. Toss the shrimp with parsley and then serve on the bed of shrimp.
This dish is also dairy free, gluten free and paleo friendly!
Shrimp and Grits
Prep Time: 40 minutes (includes 30 minutes marinade), Cook Time: 25 minutes, Total Time: 35 minutes
Serves 4. Download Shrimp n Grits Recipe here.
1lb Wild Caught Shrimp (peeled and de-veined if your can find them)
2 cloves garlic, minced
1 heaping tablespoon cajun spice
1 tablespoon ghee
1 large celery root
2-3 cups water or broth
small handful of parsley
salt and pepper
In a bowl, toss the shrimp with lime juice, lime zest, garlic, cajun seasoning, salt and pepper. Let marinate for 30 minutes.
While the shrimp marinates peel and chop the celery root and place in a saucepan with enough liquid to cover the celery root and cook until tender (like you would potatoes).
Once tender, puree with a stick blender or a blender. Season with salt and pepper and set aside.
Heat the ghee in a sauce pan and cook the shrimp until pink all the way through – about 8 minutes. Toss with parsley and serve on the bed of celery root.