Paleo Shrimp and Grits

Paleo Shrimp and Grits



Ingredients:

  • 1 lb peeled, deveined shrimp
  • 2 medium sized celery roots
  • 1/2 c chicken, beef or veggie stock
  • 6 slices bacon
  • 1/2 onion
  • 2 gloves garlic
  • 1 T tomato paste
  • 1 T chili garlic sauce (any other hot sauce will do)
  • 2 oz cheese (optional)
  • 1 T minced thyme
  • S&P


Preparation:
Cut the ends off the celery roots and slice the skin off (see pics). Slice the root into 1/3′s, then rotate and slice into thick sticks, then slice into rough squares. Toss the roots into a pot of salted water and boil until softened, about 10 minutes. Get out your blender and place the roots inside, along with the stock, cheese and 2 T of bacon fat from the saute pan (see below). Pulse until you reach a smooth consistency. Stir it around and/or add more stock if the mixture isn’t cooperating. S&P to your liking.
Cook your bacon in a saute pan. Once it’s browned, remove the bacon and crumble. Add the onion and garlic to the pan. Saute until softened, about 6 minutes. Add the shrimp, tomato paste, thyme and hot sauce. Cook until the shrimp have turned pink.
Place the “groots” into a bowl, add shrimp, crumbled bacon and many, many spoonfuls of the tomato gravy.