You might say this is the recipe that broke the caveman’s back. Julie had made Paleo Grits only a few days before, and I really wanted to surprise her with a cool meal that incorporated her latest creation. Julie is the real brains behind the apron in our house. So over dinner with Robb Wolf and Nicki Violleti I bragged about my latest creation. Nicki pounded the table and pointed at us. “That’s it, you two are writing a cookbook!” Robb and Nicki proceeded to brainstorm how this “Redneck Paleo Cookbook” (as it was once called) could work. We got an e-mail the next morning from Robb’s publisher and off we went.
History has it that shrimp and grits started as a simple fisherman’s breakfast in the Carolina low country, where they would sauté shrimp in bacon grease and serve over grits. Of course, talk to any chef in the South and they’ll all have a different interpretation on shrimp and grits. Our interpretation? Try it for yourself and see how you like it. Play around with it and make up one of your own! Who knows? Maybe you’ll get the itch to write a cookbook.
4 slices bacon
½ cup (125 mL) celery, diced
½ cup (75 g) green onion, chopped
½ cup (85 g) red pepper, diced
½ cup (50 g) mushrooms, sliced
2 teaspoons Cajun seasoning
2 cloves garlic, minced
1 pound (450 g) shrimp, peeled and deveined
2 tablespoons almond flour
2 tablespoons sherry
1 cup (250 mL) chicken stock
1 tablespoon fresh lemon juice
- In a large skillet over medium heat, cook the bacon until crispy. Remove bacon to paper towels.
- Pour off the bacon grease, reserving about 1 tablespoon in the pan.
- Return pan to heat, and add celery, green onion, red pepper, and mushrooms, cooking until vegetables are softened. Add Cajun seasoning and stir.
- In a medium bowl, coat the shrimp with the almond flour. Add to pan along with garlic, and sauté until shrimp are just pink.
- Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.
- Simmer for 5–8 minutes to reduce liquid.
- Serve shrimp over Paleo Grits (recipe here).
Plan Ahead—Paleo Grits can be made ahead of time and stored in the refrigerator. Simply reheat to serve.
Hint—This recipe freezes well. Put shrimp and grits in one container.