Grits are not paleo, but groots are. Groots are our take on grits, Paleo style. It’s celery root, hence the g-roots, pureed with a little fat and some stock. Oh how creamy, dreamy it is. It has a slight celery flavor, but a texture similar to creamy grits. All you non-Southerners out there, grits are ground up corn–prepared like rice, but takes literally 5 minutes to cook–think polenta.
- 1 lb peeled, deveined shrimp
- 2 medium sized celery roots
- 1/2 c chicken, beef or veggie stock
- 6 slices bacon
- 1/2 onion
- 2 gloves garlic
- 1 T tomato paste
- 1 T chili garlic sauce (any other hot sauce will do)
- 2 oz cheese (optional)
- 1 T minced thyme
Cut the ends off the celery roots and slice the skin off (see pics). Slice the root into 1/3′s, then rotate and slice into thick sticks, then slice into rough squares. Toss the roots into a pot of salted water and boil until softened, about 10 minutes. Get out your blender and place the roots inside, along with the stock, cheese and 2 T of bacon fat from the saute pan (see below). Pulse until you reach a smooth consistency. Stir it around and/or add more stock if the mixture isn’t cooperating. S&P to your liking.
Cook your bacon in a saute pan. Once it’s browned, remove the bacon and crumble. Add the onion and garlic to the pan. Saute until softened, about 6 minutes. Add the shrimp, tomato paste, thyme and hot sauce. Cook until the shrimp have turned pink.
Place the “groots” into a bowl, add shrimp, crumbled bacon and many, many spoonfuls of the tomato gravy.