Here is this week's fish recipe inspired by my trip down South, better late than never, and can you believe we are more than halfway through?!
paleo shrimp and grits
1 lb peeled, deveined shrimp
2 medium sized celery roots (cauliflower works great too)
chicken, beef, or veggie stock
6 slices bacon
2 cloves garlic
1 onion (optional)
½ cup fresh tomato
1 tbsp chili garlic sauce (any other hot sauce will do)
Salt and pepper
Cut ends off celery roots and slice the skin off. Cut into cubes. Toss the roots into a pot of salted water and boil until softened, about 10 minutes. place cooked cubes, stock, and 2 tbsp of bacon fat from the sauté pan in blender or food processor. Blend until smooth. Add salt and pepper if you want. Cook bacon in sauté pan. Remove the bacon and crumble. Set aside. Add the onion and garlic to the pan. Sauté until softened about 6 minutes. Add the shrimp, tomato, thyme, crumbled bacon and hot sauce. Cook until the shrimp have turned pink. Place the grits in a bowl, add shrimp, crumbled bacon and a few spoonfuls of the tomato gravy on top
Will be blogging about the NOLA trip later on this week, full of pictures. Until then, hope y'all enjoy your basketball--my RAMS are dancing again and back for more!