Lately I have really been trying to focus my attention on simple meals that are quick and easy to prepare. While that has always been my primary goal in recipe creation it has become especially important since the arrival of Baby Sweet Potato. By the time dinner rolls around I am ready to eat and start getting ready for bed and I am just not in the mood for some long drawn out cooking process. This is a great meal for that situation. The whole meal only takes maybe 20 minutes to complete and asparagus and shrimp are notoriously quick to cook.
Cauliflower tends to be the rice alternative of choice for many people, but it has never been something that was easy for me to digest and Baby Sweet Potato seems to react negatively when I eat it so instead I decided to use white sweet potato and rutabaga. The sweet potato cuts the strong flavor of the rutabaga and together they have a great taste.
Shrimp and Asparagus “Risotto” (AIP/Paleo)
1 Large Rutabaga
1 Large White Sweet Potato
1 cup of bone broth
2 TBS minced onion
1/4 cup of dry white wine (alcohol cooks out, making this AIP friendly)
1/2 cup of chopped asparagus
10 jumbo shrimp
salt to taste
Peel your rutabaga and white sweet potato and cut into chunks. add the chunks to your food processor and pulse the food processor until they have broken down to roughly the size of grains of rice (You don’t want to over do this so be careful). Add your riced vegetables to a large sauce pan or dutch oven, add in your minced garlic and onion. Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced. Add in your chopped asparagus and shrimp and cook for another 4-6 minutes. Salt to taste and serve.