Lemon Garlic Shrimp & Celeriac “Grits”
This recipe is a perfect keto meal, or just perfect for a yummy creole seafood fix. High in lean protein, a serving of healthy MUFAs, and a low-carb bed of celeric “grits” to give creamy, carb-y satisfaction.
Lemon Garlic Shrimp & Celeriac “Grits”
Yields: 2 servings
Lemon Garlic Shrimp
- 1 lemon, juice
- 2 T. 100% Pure Avocado Oil
- 3 cloves garlic, minced
- 1/2 t. smoked paprika
- 1/2 t. sea salt
- 1/4 t. pepper
- 1 t. chopped parsley, plus more for garnish
- ——————–
- 10 large shrimp, peeled and deveined
- 3 T. sea salt
- 1 t. pepper
- lemon wedges, for garnish
Directions:
- In a small bowl, combine lemon juice, avocado oil, garlic, paprika, 1/2 t. salt, 1/4 t. pepper, and chopped parsley. Whisk to combine. Set aside.
- Bring a medium pot of water to a boil. Add 3 T. sea salt and 1 t. ground pepper and stir to dissolve. Add shrimp and cook until pink. Promptly remove shrimp and place them in the bowl of Lemon Garlic Marinade. Cover with saran wrap and let rest for 5-10 minutes.
- Serve the shrimp topped over the Celeriac Grits with a sprinkling of parsley and a squeeze of fresh lemon.
- Celeriac “Grits”
- 2 medium celeriac
- 1 medium onion, diced
- 1 T. 100% Pure Avocado Oil
- 1 t. sea salt
- 1/2 t. pepper
- 2 cloves garlic, minced
- 2 c. chicken stock (homemade, if possible)
Directions:
- Trim the brown outside layer off 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).
- Place avocado oil, diced onion, salt, and pepper into a medium saucepan over medium-high heat. Saute until onions begin to brown. Add garlic, chicken stock, 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. Remove from heat and serve warm beneath shrimp.
