Shrimp AND “Grits”
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A healthier twist on classic shrimp and grits, featuring creamed yucca instead of heavy grits and gluten-free dredging for the shrimp. The dish is finished with a savory bacon and shrimp sauce.
Ingredients
- 1/4 cup coconut flour
- 1 tbsp sea salt
- 1/4 tsp Jerk Seasoning
- 1/4 tsp freshly cracked black pepper
- 1 tbsp coconut oil
- 14 lbs nitrate-free, natural uncured smoked bacon diced into ¼-inch pieces
- 1 1/2 lbs large (26–30 count) shrimp peeled and deveined
- 1 small shallot peeled and minced
- 1 clove garlic peeled and minced
- shishito peppers stems removed and sliced ¼ inch thick
- 1/4 cup thinly sliced green onions (white and green parts)
- 1/4 cup chicken broth or bone broth, or vegetable or seafood broth
- 1/4 tsp arrowroot starch
- 1 lemon juiced
- Additional sea salt and freshly cracked black pepper to taste
- Creamed Yucca
- 2 large yucca roots peeled and sliced into 2-inch pieces
- 1 tbsp Himalayan pink salt
- 3 whole green onions
- 2 tbsp avocado oil
- Additional sea salt and freshly cracked black pepper to taste
- 1/4 cup coconut cream
Nutrition (per serving, estimated)
Estimated based off 12 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 8.68 mg
- Magnesium: 224 mg
- Phosphorus: 2388 mg
- Potassium: 3610 mg
- Zinc: 19.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup coconut flour
- 1 tbsp sea salt
- 1/4 tsp Jerk Seasoning
- 1/4 tsp freshly cracked black pepper
- 1 tbsp coconut oil
- 1/4 cup thinly sliced green onions (white and green parts)
- 1/4 cup chicken broth or bone broth, or vegetable or seafood broth
- 1/4 tsp arrowroot starch
- Creamed Yucca
- 1 tbsp Himalayan pink salt
- 3 whole green onions
- 2 tbsp avocado oil
- 1/4 cup coconut cream
Prepare
- 14 lbs nitrate-free, natural uncured smoked bacon, diced into ¼-inch pieces
- 1 1/2 lbs large (26–30 count) shrimp, peeled and deveined
- 1 small shallot, peeled and minced
- 1 clove garlic, peeled and minced
- shishito peppers, stems removed and sliced ¼ inch thick
- Juice 1 lemon
- Additional sea salt and freshly cracked black pepper, to taste
- 2 large yucca roots, peeled and sliced into 2-inch pieces
- Additional sea salt and freshly cracked black pepper, to taste
Let's Cook
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Step 1.
Combine the coconut flour, sea salt, Jerk Seasoning, and black pepper in a mixing bowl. Set aside.
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Step 2.
In a large sauté pan, heat the coconut oil over medium heat. Add the diced bacon and cook, stirring occasionally, until browned and the fat has rendered, about 5 minutes.
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Step 3.
While the bacon cooks, peel and devein the shrimp if not already done. Dredge the cleaned shrimp in the dry mixture, shaking off any excess.
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Step 4.
Add the dredged shrimp to the pan with the bacon. Cook for 2 minutes on the first side, then flip each shrimp using tongs or a spoon. Add the minced shallot, minced garlic, and sliced shishito peppers. Cook until the second side of the shrimp is browned, about 2 to 3 minutes, and the vegetables begin to soften.
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Step 5.
Add the sliced green onions and ¼ cup chicken broth. Bring to a high simmer and cook until the shrimp are cooked through and the sauce has reduced by about one third, about 2 to 3 minutes. Whisk in the arrowroot starch or cassava flour. Add lemon juice and season with additional salt and pepper to taste. Remove from heat.
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Step 6.
Meanwhile, prepare the Creamed Yucca: Fill a medium pot with enough water to cover the yucca pieces. Add the pink salt and bring to a boil over medium-high heat. Add the yucca and cook until fork tender, about 20 minutes. Drain, reserving a few tablespoons of the starchy water.
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Step 7.
While the yucca cooks, char the whole green onions over an open flame or under a broiler, turning frequently, until charred and softened, about 5 minutes. Remove, trim the root, and mince the warm green onions into a paste. Set aside.
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Step 8.
Transfer the cooked yucca to a large bowl. Add the charred onion paste and avocado oil. Mash with the back of a wooden spoon until mostly smooth. Season with sea salt and pepper if needed. Add the coconut cream and stir until uniform and creamy, with a few small chunky pieces. If desired, add a tablespoon or two of the reserved starchy water to adjust consistency.
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Step 9.
Divide the creamed yucca among shallow bowls. Spoon the shrimp mixture over the yucca and drizzle the sauce around the edges. Serve immediately.