Our final preparation of this wasn't quite Paleo as I served it over quinoa. Jason is very good about eating whatever I fix, but one of his (very few) requests is that we have quinoa every once in a while with dinner. Since it was suggested to serve it over cauliflower rice, I thought quinoa was a good substitute.
Jason's review: "...It was really good... The onions add a nice flavor. It was a little spicy, but it was really good..." (Sometimes I wonder if it is even worth asking him what he thinks about a meal. Surely he can describe meals as better than "really good".)
Paleo Shrimp Étouffée (adapted from The Preppy Paleo, via Bon Appetit)
- 2 tbsp. extra virgin olive oil (I definitely didn't use all of it)
- 2 large onions, minced
- 1 tbsp. minced garlic (Dang it! I forgot the garlic!)
- 2 tsp. dried thyme
- 1 tbsp. almond flour
- 1 cup chicken broth
- 1 tbsp. Cajun seasoning (I'll probably reduce this next time)
- 1 tsp. paprika
- 1 tsp. hot sauce (I used Frank's Red Hot)
- 1 lb. shrimp, chopped
- chopped scallions
Heat olive oil in large skillet over medium heat; add onions and garlic and cook until the onions are translucent.
Add thyme, and flour, then cook for about 1 minute more. Stir in broth and remaining seasonings. Cook about 2-3 minutes or until the sauce thickens a bit. Stir in shrimp and return to a simmer. Lower heat, cover, and cook for about 10 minutes.
Remove from heat. Serve over quinoa and top with scallions.