Lemon Garlic Shrimp with Celeriac “Grits”

by Angela Gallardo in Lunch & Dinner, Recipes

12 comments

So Jorge and I are starting a ketogenic diet, also known as an “Eskimo” diet.  We’re looking to shed some unwanted weight and some recent research I’ve done has pointed us in this direction.

Essentially, it’s a diet consisting of low carbs (generally 50g or less per day), high fat, and moderate protein.  After researching it further, I learned that it fell perfectly in line with the knowledge I’d gained previously of becoming fat-adapted rather than sugar-adapted.

Having gradually moved more and more in the direction of a Paleo way of eating, we’ve hit some bumps and curves in the road that we’ve had to conquer in one way or the other.  The biggest being the allowance of too many carbs.  As I’ve mentioned before, I take a strong stance against consuming a large amount of processed sugar (hence the creation my cookbook Bare Root Sweets).  But even with eliminating refined sugars, you can still find your way into many different forms of carbs, even on a Paleo diet.  Healthy sweets can be enjoyed too frequently, fruit can become a crutch for sugar cravings, etc. etc. etc.

So long story short, I’ve come to notice that even with allowing ONLY complex carbohydrates in my diet (sometimes to excess), I’ve seen the ill effects it can have on me.  And I want to move closer to the fat-adapted body that I know will help me feel, sleep, and live the best life possible.

This recipe is a perfect keto meal or just perfect for a yummy creole seafood fix.  High in lean protein, a serving of healthy monounsaturated fats, and a low-carb bed of celeriac “grits” to give creamy, carb-y satisfaction. The lemon garlic shrimp pair perfectly with the mild celeriac flavor. I promise you won’t miss the corn.

Lemon Garlic Shrimp & Celeriac “Grits”

Yields:  2 servings

For the “grits”:

• 2 medium celeriac
• 1 medium onion, diced
• 1 tbsp. avocado oil
• 1 tsp. sea salt
• ½ tsp. pepper
• 2 cloves garlic, minced
• 2 c. bone broth or stock

For the shrimp:

• 1 lemon, juiced
• 2 tbsp. avocado oil
• 3 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. sea salt
• ¼ tsp. pepper
• 1 tsp. chopped parsley
• 10 large shrimp, peeled and deveined
• 3 tbsp. sea salt
• 1 tsp. pepper
• For garnish: more parsley & lemon wedges

Directions:

1. First, trim the brown outside layer from the celeriac with a sharp knife, careful to keep as much root intact as possible.  Cut into 1″ cubes and place in the bowl of a large food processor.  Process until finely ground, about 1-2 minutes (will resemble the texture of corn grits).
2. Place avocado oil, diced onion, salt, and pepper into a medium saucepan over medium-high heat.  Saute until onions begin to brown.  Add garlic, bone broth, and ground celeriac to the pot and stir.  Cover and cook 10 minutes.  Remove lid and cook another 10-15 minutes, or until most of the liquid has evaporated, then remove from heat.
3. As the grits begin cooking, make the lemon garlic marinade. In a small bowl, combine lemon juice, avocado oil, garlic, paprika, 1/2 tsp. salt, 1/4 tsp. pepper, and chopped parsley.  Whisk to combine.  Set aside.
4. Bring a medium pot of water to a boil.  Add 3 tbsp. sea salt and 1 tsp. ground pepper and stir to dissolve.  Add shrimp and cook until pink (this happens quick!).
5. Promptly remove shrimp and place them in the bowl of lemon garlic marinade.  Cover with saran wrap and let rest for 5-10 minutes.
6. Serve the shrimp topped over the warm celeriac grits with a sprinkling of parsley and a squeeze of fresh lemon.

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