Spicy Shrimp and Kale with Creamy Rutabaga
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 jalapeΓ±o, 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 servingAmount 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.
Javonne says
Followed word by word, double the coconut cream – DELICIOUS Thank you!
Sheila says
Can’t find the instructions?
Becky says
They’re back now.
Erin Root says
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
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
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
Thanks so much, Isabel! Yes–the shrimp and grits are SO good in NOLA. This is pretty different but just as yummy!!
Anonymous says
It looks so delicious. I have never tasted rutabaga before, but I'm difinitely looking forward to trying this recipe.
Rebecca Winkler says
Thank you! I hope you love the rutabaga as much as I do π
The Food Hunter says
What a great idea! I would try it.
Rebecca Winkler says
Thanks, Theresa! Let me know what you think if you give it a try.
Aaron | The Hungry Hutch says
Looks delicious!
Rebecca Winkler says
Thanks, Aaron!
Kimberly says
What a fabulous alternative to shrimp and grits … very clever! And it sound just as delish too!
Rebecca Winkler says
Thanks, Kimberly!
Alison W. says
This looks so delicious! The rutabaga has great texture.
Rebecca Winkler says
Thank you, Alison! It does–I love the texture of rutabaga π
Carmella says
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
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
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
Sounds good! Rutabaga is a wonderful discovery, isn't it? Hope you enjoy the rest of your trip!
SallyBR says
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
Thanks, Sally! Hope you love mashed rutabaga as much as I do π
SallyBR says
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
Sounds like a perfect combo! Let me know how it goes π
SallyBR says
I could swear I replied with the update, but my reply is not here, so maybe I dreamed it? π 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! π
Rebecca Winkler says
Woohoo! So glad you liked it. I bet it was awesome with the yam in there!