Spicy Shrimp and Kale with Creamy Rutabaga

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

Yield: 3-4 servings

Prep time: 10 minutes, plus at least 30 minutes to marinate

Cook time: 30 minutes

Ingredients:

For the shrimp and kale:

2 cloves garlic, peeled

2 scallions, roughly chopped

Small handful of fresh mint (optional)

Large handful of fresh cilantro

1 jalapeño pepper, 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
6-8 kale leaves, stems removed, torn into bite-size pieces

For the creamy rutabaga:

3-4 medium rutabagas, peeled and cut into 1-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

Sea salt and freshly ground black pepper, to taste

To make the shrimp, combine all ingredients except the shrimp and kale in a blender and process until smooth. 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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