Spicy Shrimp and Kale with Creamy Rutabaga | acalculatedwhisk.com

This is my paleo answer to the inexplicable cravings I’ve been having for shrimp and grits.

Who knows why? I’ve only had shrimp and grits a few times in my life, but lately they’ve been totally stuck in my head. Perhaps it’s because this coming Tuesday is Mardi Gras, and I wish I could just pick up and drive down to NOLA. When I lived in Houston New Orleans was only a five-hour drive away, and now it feels far enough to be in another world.

The good news is that this dish is just as delicious as shrimp and grits, if not more so, and instead of grits we have vegetables. Rutabagas for the win!

Also, I snuck some kale in there. This is hardcore health food.

It’s also hardcore comfort food. If there are 80 inches of snow on the ground in your city, or even if there aren’t (lucky you–do you happen to have a guest room??), this is just the thing to warm you up on a winter night. The creamy rutabaga forms a bed for plump shrimp bathed in an herby marinade and kale leaves that are crispy around the edges.

If you still haven’t tried mashed rutabaga, you are seriously missing out. I’ve talked before about how I prefer it to mashed potatoes, and that’s still true (even though white potatoes are paleo now). I like the flavor better, and the golden hue is so beautiful.

The only thing I can think of that would make this even better is if there were some crispy bits of bacon sprinkled on top. Why didn’t I think of that earlier?

Excuse me. I’m off to fry up some bacon, heat up these leftovers, and go to town.

Spicy Shrimp and Kale with Creamy Rutabaga

Name: Spicy Shrimp and Kale with Creamy Rutabaga
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Cajun
Ingredients: 3-4 medium rutabagas, peeled and cut into one-inch chunks; 1 teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 2 tablespoons ghee or butter; 1/4 cup coconut milk or heavy cream; 2 cloves garlic; 2 scallions, roughly chopped; Small handful of fresh mint (optional); Large handful of fresh cilantro; 1 jalapeño, deseeded if desired, roughly chopped; Juice of half a lime; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil; 1 pound shrimp, peeled and deveined, tails removed if desired; 6-8 large kale leaves, destemmed and torn into bite-size pieces

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Spicy shrimp and crispy kale on a bed of creamy rutabaga is the delicious paleo answer to your craving for shrimp and grits!

Ingredients

For the shrimp and kale:

2 cloves garlic
2 scallions, roughly chopped
Small handful of fresh mint (optional)
Large handful of fresh cilantro
1 jalapeño, deseeded if desired, roughly chopped
Juice of half a lime
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 pound shrimp, peeled and deveined, tails removed if desired
6-8 large kale leaves, destemmed and torn into bite-size pieces

For the creamy rutabaga:

3-4 medium rutabagas, peeled and cut into one-inch chunks
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 tablespoons ghee or butter
1/4 cup coconut milk or heavy cream

Instructions

To make the shrimp, combine all ingredients except the shrimp and kale in a blender and process to form a smooth marinade. Place the shrimp in a bowl, add the marinade, and toss to coat. Marinate for half an hour at room temperature or up to two hours, covered, in the refrigerator.

While the shrimp are marinating, make the rutabaga. Place the rutabaga chunks in a saucepan with the kosher salt and water to cover. Bring to a boil, reduce the heat, and simmer, covered, until the rutabagas are very tender when pierced with a fork, about 20 minutes. Drain. Place the rutabaga, olive oil, ghee or butter, coconut milk or heavy cream, salt, and pepper in a food processor and process until smooth (or process in the pot with an immersion blender). Taste and adjust seasonings as desired. Keep the rutabaga warm while you broil the shrimp.

Preheat the broiler and line a baking sheet with tinfoil. Spread the kale on the baking sheet in a single layer, and spread the shrimp and marinade on top. Broil for 3-4 minutes, until just cooked through. Sprinkle with additional salt and pepper.

Serve the shrimp and kale on top of the rutabaga.

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Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 676Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 272mgSodium: 2039mgCarbohydrates: 61gFiber: 15gSugar: 28gProtein: 36g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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Comments

Javonne says

May 14, 2023 at 1:47 am

Followed word by word, double the coconut cream – DELICIOUS Thank you!

Sheila says

May 19, 2019 at 12:15 pm

Can’t find the instructions?

- Becky says
  
  May 19, 2019 at 1:26 pm
  
  They’re back now.
  
Erin Root says

September 18, 2015 at 4:23 pm

I'm a shrimp rookie, can you tell me if the recipe uses already cooked shrimp or does broiling them at the end cook them?

- Rebecca Winkler says
  
  September 18, 2015 at 5:05 pm
  
  Hi Erin! This recipe uses raw shrimp and the broiling cooks them :). I always buy raw shrimp because the precooked ones are likely to be overcooked if you heat them up.
  
Isabel @ From Cats to Cooking says

September 17, 2015 at 12:06 pm

I love this take on shrimp and grits. I've been to NOLA and let me tell you, they know how to do it right, haha! I've had rutabaga before but I don't really remember it – need to try it again. Can't wait to try this recipe – the photos are beautiful!

- Rebecca Winkler says
  
  September 18, 2015 at 6:15 pm
  
  Thanks so much, Isabel! Yes–the shrimp and grits are SO good in NOLA. This is pretty different but just as yummy!!
  
Anonymous says

June 23, 2015 at 5:39 pm

It looks so delicious. I have never tasted rutabaga before, but I'm difinitely looking forward to trying this recipe.

- Rebecca Winkler says
  
  June 23, 2015 at 8:08 pm
  
  Thank you! I hope you love the rutabaga as much as I do 🙂
  
The Food Hunter says

February 19, 2015 at 2:57 pm

What a great idea! I would try it.

- Rebecca Winkler says
  
  February 19, 2015 at 5:37 pm
  
  Thanks, Theresa! Let me know what you think if you give it a try.
  
Aaron | The Hungry Hutch says

February 19, 2015 at 4:13 am

Looks delicious!

- Rebecca Winkler says
  
  February 19, 2015 at 5:34 pm
  
  Thanks, Aaron!
  
Kimberly says

February 17, 2015 at 4:24 pm

What a fabulous alternative to shrimp and grits … very clever! And it sound just as delish too!

- Rebecca Winkler says
  
  February 17, 2015 at 7:52 pm
  
  Thanks, Kimberly!
  
Alison W. says

February 17, 2015 at 4:19 pm

This looks so delicious! The rutabaga has great texture.

- Rebecca Winkler says
  
  February 17, 2015 at 7:50 pm
  
  Thank you, Alison! It does–I love the texture of rutabaga 🙂
  
Carmella says

February 17, 2015 at 1:00 pm

I don't think I've ever even looked at rutabaga in the store but that's kind of what I love about my healthy eating journey. I'm always discovering new things! I've always been a HUGE lover of grits but will absolutely try this

- Rebecca Winkler says
  
  February 17, 2015 at 7:49 pm
  
  Thank you, Carmella! I agree–healthy eating has led me to try so many great new things.
  
The traveling manatees aka Alan and Nancy says

February 16, 2015 at 6:48 pm

This sounds like a wonderful combination, think the bacon would be a nice addition! Just discovered rutabagas a few weeks ago, but they are now on our menu on a regular basis. We are traveling now, but I'll be trying this when we get back home.

- Rebecca Winkler says
  
  February 16, 2015 at 11:08 pm
  
  Sounds good! Rutabaga is a wonderful discovery, isn't it? Hope you enjoy the rest of your trip!
  
SallyBR says

February 16, 2015 at 4:14 pm

I've never had shrimp and grits, although I imagine it is delicious…

pinning your version, as I've never had mashed rutabagas either! (need to fix that ASAP!)

- Rebecca Winkler says
  
  February 16, 2015 at 11:07 pm
  
  Thanks, Sally! Hope you love mashed rutabaga as much as I do 🙂
  
- SallyBR says
  
  February 20, 2015 at 4:10 pm
  
  If I find them in the grocery store, my plan is to make it tomorrow for our dinner, with a little beef stew to go with it…. sounds like a dream!
  
- Rebecca Winkler says
  
  February 21, 2015 at 2:45 pm
  
  Sounds like a perfect combo! Let me know how it goes 🙂
  
- SallyBR says
  
  February 24, 2015 at 4:37 pm
  
  I could swear I replied with the update, but my reply is not here, so maybe I dreamed it? 😉 Anyway it was spectacular! I changed the recipe a little bit to include one yam, but other than that, followed your method. I shall blog about it at some point…
  
  thanks for the inspiration! I am no longer a rutabaga-virgin! 😉
  
- Rebecca Winkler says
  
  February 25, 2015 at 1:55 am
  
  Woohoo! So glad you liked it. I bet it was awesome with the yam in there!