Delicious Shrimp with Yucca Cream or Shrimp Stew - Nutrient Dense - Paleo

March 7, 2018


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)





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