New Orleans Shrimp Recipe

Mmmm. One thing New Orleans knows how to do is seafood. Here’s a Paleo New Orleans Shrimp Recipe. 

So butter… Let’s be honest. You can google anything you want and find it “Why butter is good for you” or “Why butter is bad for you” and I’m sure you will find an argument. 

Here’s my nerd take on the subject of butter, carry on to the next paragraph if you just want to hear about the recipe. Dr. Mark Hyman summarized what we know about butter in this article. 1- Dairy fats in blood are linked to a lower risk of Type 2 Diabetes. 2- One study showed corn oil vs. butter, and showed that corn oil may have caused a decrease in LDL (which is a “bad” component in blood that we WANT to decrease. But the corn oil fed group also had a higher risk of heart attack. 3- One study showed that a higher intake of saturated fat led to a lower risk of stroke. Are these studies perfect? No. Are there studies that may show the exact opposite results? Probably. But what we can take from that is that the results are inconclusive on butter. Maybe it’s not a health food but the idea it’s clogging up our arteries is not exactly proven either.  

So here’s my recipe full of butter. Instead of mashed potatoes or grits we used mashed cauliflower, one of my favorite side dishes! Shrimp isn’t the easiest seafood to make, you have to make sure not to overcook it because it will NOT taste good. It doesn’t take but a few minutes on each side to be perfectly cooked. 

For those who keep up with the blog regularly, what do you want to see more of? Living in New Orleans has made me want to include some posts about my favorite coffee shops and restaurants in the city. Is this something you’d be interested in? Comment below! 

New Orleans Shrimp Recipe

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Servings 3

Calories 353 kcal

Ingredients

  

• 1 cauliflower chopped
• 1 lb of shrimp
• 4 Tablespoons + 1 tablespoon butter
• 1 bunch of scallions also known as green onions
• 1 ½ lemons
• 3 cloves garlic
• Salt and lemon pepper to taste

Instructions

 

• Place the cauliflower in a large pot and fill with water. Place on the stove on high heat and bring to a boil. This will take some time with a large pot. Once at a boil, allow it to boil for 15 minutes. Continue with the cauliflower on step 4.
• While the cauliflower is boiling, peel the shrimp and butterfly them (making a cut in the back and extracting the vein). In a bowl, toss the shrimp with salt and pepper.
• Heat 4 Tablespoons of butter in pan on medium to high heat. Add shrimp, scallions, and garlic and cook each side for 2-3 minutes. Squeeze lemons on shrimp about halfway through cooking.
• Once the cauliflower is done boiling, drain the water but leave the cauliflower in the pot. Place the pot of cauliflower back on the stove and turn the heat on low. Add 1 Tablespoon of butter, and salt and pepper to taste. Mash it with either a fork or a potato masher.
• Assemble the dish by placing a scoop of cauliflower mash and then topping with the shrimp.