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You are here: Home / Paleo Recipes / Dinner / Paleo Shrimp Creole

By Monica Bravo 2 Comments

Paleo Shrimp Creole

paleo shrimp creole

Crawfish stock from the weekend family boil

Are you looking for a Paleo shrimp creole recipe? Here’s a delicious one. 

And… it’s another New Orleans themed post for Bravo for Paleo. We can’t help but love crawfish. But this is shrimp creole right? Yes it is, but my grandmother Mere and my great-grandmother always said crawfish stock packs more flavor than shrimp. So we took the unsucked heads, onions, lemon, and made a stock all day. (The stock is what makes a good NOLA meal) Then we followed a Shrimp Creole recipe from my Rouses everyday Magazine, which was surprisingly Paleo already. This dinner had wonderful flavor, and the experience was great as well. 

paleo shrimp creole

Becnel’s Creole Tomatoes

The best way to make a meal taste amazing is with local ingredients. These local Creole tomatoes, the Louisiana shrimp and crawfish really made all the difference. It’s important to buy local and organic because of the higher nutrient level, and your taste buds will thank you. 

So enough chatting, here was the final outcome. 

Paleo Shrimp Creole with Riced Cauliflower

Paleo Shrimp Creole with Riced Cauliflower

Serve with riced cauliflower, or faux-tatoes. 

Paleo Shrimp Creole
2013-06-13 20:18:35
Serves 6
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Ingredients
  1. 4-5 large tomatoes
  2. 2 Tablespoons butter (preferably pastured)
  3. 1 stalk celery, chopped
  4. 1 cup diced green bell pepper
  5. 1 1/2 cups Vidalia onion (or yellow)
  6. 1/4 cup tomato paste (look for low sugar content, no added sugar)
  7. 1 bay leaf
  8. 3 cups crawfish/shrimp stock
  9. 4 lbs. of 21-25 wild-caught Louisiana shrimp
  10. 1 head of cauliflower
Instructions
  1. Bring 1 quart of water to boil in a medium saucepan. Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the tomatoes from the water and pull off the skin (see picture). Seed and dice the tomatoes then set them aside.
  2. Melt the butter in a large pot over high heat. Add the celery, bell pepper, onion, and tomato and saute for 7-10 minutes until the tomato is nearly dissolved and the vegetables begin to caramelize. Reduce the heat to medium and add the tomato paste, bay leaf, and spices if using shrimp stock. Allow the mixture to simmer for an additional 3-4 minutes until the vegetables are a rich caramel color. Add the stock and reduce the mixture at a low rolling boil over medium heat for 25 minutes. Add the shrimp and simmer for an additional 10 minutes until the shrimp are pinked and cooked through. Serve with Riced Cauliflower.
To make Riced Cauliflower
  1. Chop up raw cauliflower; break florets into somewhat even pieces.
  2. Add to food processor and pulse until rice-like consistency. It is important not to over pulse or you may puree it.
  3. Take riced raw cauliflower and you can either microwave for 10 minutes OR cook in coconut or olive oil in a pan.
Notes
  1. We used crawfish stock which is full of flavor. If using another type of stock you can add 1/2 teaspoon cayenne pepper, 1 teaspoon paprika, sea salt and pepper.
By Monica Bravo
Adapted from my Rouses everyday Magazine
Adapted from my Rouses everyday Magazine
Dr. Monica Bravo https://drmonicabravo.com/

Filed Under: Dinner, Paleo Recipes, Special Diets, Whole 30 Tagged With: Healthy Eating, new orleans food, Paleo, Primal, Rouse's recipes, shrimp creole

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Trackbacks

  1. Whole 30: 7 Day Meal Plan says:
    January 3, 2015 at 1:45 pm

    […] New Orleans Shrimp (be sure to make your own tomato paste and stock, so that it’s compliant) […]

    Reply
  2. Top 10 Paleo Shrimp Recipes - Top 10 Paleo says:
    February 18, 2016 at 2:09 am

    […] 3. Paleo Shrimp Creole […]

    Reply

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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