Shrimp Creole
Cauliflower "Grits"
Ingredients
- 2 Tbsp avocado oil
- 2 onions, chopped
- 2 green bell peppers, chopped
- 2 cups chopped celery
- 4 cloves garlic, chopped
- 1 (6-oz) can tomato paste
- 2 (28-oz) cans diced tomatoes
- 1¾ cups organic chicken broth
- 3 bay leaves
- 1 Tbsp Creole seasoning
- 2 tsp raw honey
- 1 tsp smoked paprika
- 3 lb large wild-caught shrimp, peeled and deveined (see Note)
Instructions
- Heat oil in a large Dutch oven over medium heat; add onion, bell pepper, celery and garlic.
- Cook, stirring occasionally, 8 minutes or until tender.
- Stir in tomato paste; cook, stirring, 2 minutes.
- Add tomatoes, broth, bay leaves, Creole seasoning, honey and paprika; bring to a boil, reduce heat, and simmer 30 minutes.
- Add shrimp; cook, stirring occasionally, 3 to 5 minutes or until shrimp turn pink.
- Discard bay leaves.
- Serve over Cauliflower "Grits.".
Side Dish Ingredients
- 1 head cauliflower, cut into florets
- 2 Tbsp ghee
- 1 tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Combine cauliflower and water to cover in a large saucepan.
- Bring to a boil over medium-high heat; reduce heat, and simmer 12 minutes or until cauliflower is very tender.
- Drain well, and return to pot.
- Stir in ghee, garlic salt, and pepper; mash with a potato masher until cauliflower reaches grits-like consistency.
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