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.

Shepherd's Pie with Rutabaga

In my opinion, potatoes are very overrated.  They don't really taste that great unless they're fried or covered in cheese, which is cheating.  A great vegetable should taste delicious with less than that.

Enter the rutabaga.  You may have seen rutabagas hiding at the grocery store under the name "yellow turnips".  Although they're yellowish on the inside, on the outside they fade from white to light purple. They're much lower in calories and carbohydrates than potatoes, and also taste way better.  I would choose mashed rutabaga over mashed potatoes any day, and their lovely yellow color makes this shepherd's pie look even more inviting than the traditional version.

Mashed Rutabaga & Squash with Roasted Garlic (Vegan, Paleo, Gluten-free)

Have you ever tried rutabagas?  They're also called yellow turnips, and they make an amazing low-carb replacement for mashed potatoes.  I was initially inspired to try them after seeing Ina Garten's recipe for mashed rutabaga with crispy shallots, and I like to serve them with bacon-wrapped shrimp.  I once asked Ben what his favorite dish that I'd ever made was, and he told me he's always happy when I make mashed rutabaga.

Since I'm working on Thanksgiving sides this week, I wanted to put a fall spin on mashed rutabaga.  Here I've added winter squash, as well as a generous amount of roasted garlic.  The combination is fabulous.  Don't be scared by the fact that this recipe calls for a whole head of garlic--once the cloves are roasted, they're soft, mellow, and almost nutty.  If you haven't roasted garlic before, you have to try it.  It's really nothing like its pungent, raw self.  If you need more reasons to try it, consider this: garlic has lots of antioxidants, and you won't have to worry about running into any vampires.

Bacon-Wrapped Shrimp with Creamy Rutabaga

I made you a whole dinner!  This is one of my favorite things to make for my boyfriend--he loves it.  You can also make it with scallops instead of shrimp.  The shrimp or scallops broil wrapped in bacon, which makes them almost impossible to overcook, and they don't need any other seasonings!  So simple and so delicious.  You only need five ingredients (salt and pepper don't count)!

If you've never tried rutabagas (also known as yellow turnips), I highly recommend them.  This creamy rutabaga is a healthier, more flavorful version of mashed potatoes.  You're going to love it!  It's adapted from Ina Garten, and you should check out her version, because it has an amazing crispy shallot topping.  I usually make the crispy shallots, but they take a while and today I was in a bit of a hurry.

I served the shrimp right on top of the creamy rutabaga, with a simple salad on the side.  I plumped some raisins, toasted some pecans, and tossed them with baby arugula, olive oil, balsamic, and a little salt.  The perfect summer dinner!

Ingredients (serves 2-3):

For the bacon-wrapped shrimp:

1/2 pound shrimp (I used 31-40 count per lb), peeled, tails on (or use sea scallops)
8 or so slices of bacon (you need one slice of bacon for every two shrimp or every one or two scallops)
Toothpicks

For the creamy rutabaga:

2 rutabagas
3/4 cup whole milk, heavy cream, or coconut milk
3 tablespoons butter, ghee, or olive oil
Salt and pepper to taste

To prepare the rutabagas, trim and peel them and cut them into 1-inch chunks.  Put them in a saucepan with a generous pinch of salt and water to cover.  Bring to a boil, then reduce the heat and simmer, covered, for about 35 minutes (they should feel tender like cooked potatoes when pierced with a fork).  Drain them, and put them in a food processor with the milk, butter, and some salt and pepper.  Process until smooth.  Taste seasonings and adjust as necessary.

To make the shrimp, preheat the broiler and lightly grease a baking sheet.  Cook the bacon in a skillet over medium heat until it is starting to brown but still very undercooked.  Drain on paper towels.

When the bacon is cool enough to handle, cut each piece in half lengthwise.  Wrap each shrimp with half a piece of bacon, using a toothpick to secure the ends.  If you are using large scallops, you can wrap each one in a whole piece of bacon.  Place the bacon wrapped shrimp on the baking sheet.

Broil for about 3 minutes, then flip the shrimp over and broil for another 3 minutes or until the bacon is crisp and the shrimp are fully opaque.  Scallops may need an additional minute or two if they are large.  Serve hot.