AIP Shrimp and Grits?
I’ve mentioned in the past that I am always trying to come up with recipe ideas for our Chef to attempt to recreate. AIP versions of comfort food are my favorite and I thought I could stump her with Shrimp and Grits. She never ceases to amaze me. The shrimp side of the dish is the easy part, really not many changes to make it AIP. The challenge is the grits. After all, grains and corn are not part of the Autoimmune Protocol. I was curious how she would tackle that. Well, now I know that placing green plantains in the food processor and processing them down to a more granular state, sautéing, adding salt, then adding coconut milk gives you a similar consistency to grits. We did discover that preparing the plantains in this manner could lead to some great breakfast dishes.
- 2 green plantains (very green, no yellow at all)
- 4 cups coconut milk
- 1 t. sea salt
- 1 T. garlic powder
- 1 # peeled, deveined shrimp, any size
- ¼ cup olive oil
- 3 T. minced fresh garlic
- 3 T. chicken stock
- 3 T. chopped flat leaf parsley
- 4 slices bacon, cooked until crisp and chopped
- Cut the peels off the plantains and cut the plantains into chunks. Place chunks into the bowl of a food processor and pulse until rice sized grains are formed. Remove to a bowl.
- In a saute pan, add the plantain grains and 3 cups of coconut or almond milk. Simmer over low, stirring continually until it thickens, then add the last cup of milk, salt and garlic powder. Stir until it is thick and grits-like. You can adjust salt and garlic to your taste preferences.
- Heat oil in sauté pan, add garlic, stir for a minute, then add shrimp. Sauté until shrimp turn pink and are just done. Add chicken stock to deglaze, then bacon and parsley. Stir and serve over plantain grits.