This is one of those recipes that is ALMOST paleo to begin with. Really, if you avoid some of the optional flavorings in some recipes (such as Worcestershire sauce) and substitute cauliflower rice, you’re already there. Whenever I make something with shrimp, it doesn’t matter how much I try to over estimate, I never have enough. I made this shrimp creole with 2 pounds of shrimp and was still looking for more when the pan was empty. Next time, I suppose I’ll shoot for 3 lbs.
Start with the Holy Trinity and St. Peter (See my Shrimp Gumbo post, but it’s onion, celery, bell pepper and garlic). Let that saute into a delicious mess.
Once that’s done, I added the rest of can of tomato puree left over from my Stuffed Bell Peppers. I simmered this on low for just a little bit to get the tomato warm. I also added Italian seasonings, salt and pepper. As you can see, I also started my Cauliflower Rice in the pan next door.
Next, add the shrimps and stir up the pot. I keep these simmering on a low heat for just as long as it takes to turn the shrimp pink. Over cook the shrimp, and you might as well use rubber shrimp.
Serve over cauliflower rice, and enjoy! Then fill your bowl up again and again until it’s all gone…. at least that’s what I did.
