Shrimp Creole
Cauliflower "Grits"
Ingredients
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 cup chopped celery
- 2 cloves garlic, chopped
- 1 Tbsp avocado oil
- ½ (6-oz) can tomato paste
- 1 (28-oz) can diced tomatoes
- 1 cup organic chicken broth
- 2 bay leaves
- ½ Tbsp Creole seasoning
- 1 tsp raw honey
- ½ tsp smoked paprika
- 1 lb unpeeled, large raw shrimp, peeled and deveined (see Note)
Instructions
- Sauté onion, bell pepper, celery, and garlic in hot oil in a Dutch oven or sauté pan over medium heat 8 minutes or until tender. Stir in tomato paste; cook, stirring often, 2 minutes.
- Add tomatoes, broth, bay leaves, Creole seasoning, honey, and paprika. Bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally.
- Add shrimp; cook, stirring occasionally, 3 to 5 minutes or until shrimp turn pink. Discard bay leaves. Serve over Cauliflower "Grits" recipe. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 Tbsp ghee
- ¾ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Bring cauliflower and water to cover to a boil in a saucepan over medium-high heat; reduce heat, and simmer 12 minutes or until cauliflower is very tender. Drain well, and return to pan.
- Stir in ghee, garlic salt, and pepper; mash with a potato masher until cauliflower resembles grits.
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