Shrimp with Yucca Cream or Shrimp Stew (4 Steps)
Serves: 8
Preparation Time: 45 minutes
Cook Time: 50-60 minutes
Total Time: 45-60 minutes
Ingredients (For the Main Dish)
- 2 pounds wild shrimp, peeled and deveined
- 3 cups yucca, cooked and blended (instructions bellow)
- 2 to 3 cups plain chicken stock (recipe bellow)
- 3 tablespoon ghee or olive oil
- 1 large onion, finely chopped
- 10 garlic cloves, minced
- 1 tomato, peeled, seeded, and diced (Do not use the tomato if you are in an Autoimmune Paleo Protocol)
- 3 tablespoons cilantro, finely chopped
- ¼ cayenne, finely chopped (optional)
- 1 tablespoon sea salt
Ingredients (Chicken Stock)
- 2-3 pounds organic, pasture-raised chicken thighs or quarters, skin on
- 1 medium onion, quartered
- 4 garlic cloves, minced
- 1 teaspoon peppercorns (optional)
- 1 tablespoon sea salt
- 2 liters filtered water (or enough to cover completely the chicken)
Step 1
Preparation (Chicken Stock)
Place a large pot over medium/high heat
Add the chicken, onion, garlic, peppercorns, and salt
Cover with filtered water, and bring the stock to a boil
Reduce heat to low, cover with the lid, and simmer it for 120 minutes
Strain the stock to be used in this recipe (3 cups), reserve
Use the rest of the chicken stock as wanted or, as soup
Step 2
(Preparing the Yucca)
In a blender, place the yucca and 2 cups of chicken stock at room temperature (reserve 1 cup of the chicken stock)
Pulse until smooth, about 3 minutes
Use this mixture to add to the main recipe (see below)
Step 3 (Preparing the Shrimp with Yucca Cream or Shrimp Stew - Main Dish)
Place a large pot over medium heat and add the ghee
Add the onions, stir occasionally, and sauté until lightly brown, 10 minutes
Add the garlic, stir occasionally, and sauté until golden brown, 5 minutes
Add the tomato, stir occasionally, and cover with the lid
Simmer for 15 minutes (If you are in a Paleo Autoimmune protocol, don’t use the tomato)
Add the shrimp, cayenne, and sea salt, stir occasionally, bring to a boil, 5-10 minutes
Add the yucca blended (Step 2)
If the consistency is too thick, add the reserved chicken stock, bring to a boil
Check if shrimp is cooked through and taste and adjust salt
Add the cilantro, stir well
Serve immediately topped with the grilled shrimp (Step 4), or just garnish with cilantro
Step 4
Ingredients (sautéed shrimp - optional)
- 8 large shrimps, peeled and deveined
- ½ tablespoon ghee
- 1 teaspoon fresh cilantro, chopped
- Sea salt (to taste)
- Ground pepper (to taste)
Preparation (Sautéed Shrimp)
Preheat a skillet over medium heat with the ghee
Carefully add, one by one, the shrimp
Season with salt and pepper
Sauté the shrimp for about 2 minutes each side, moving them around with a wooden spoon
Garnish with fresh cilantro
Serve them on the top of the main dish (Step 3)