Shrimp Couscous Paulista - Delicous and Nutrient-Dense Paleo Meal

July 20, 2019


Shrimp Couscous Paulista (main dish) 

Serves: 6-8 people


Time Preparing: 50-60 minutes

Time Cooking: 50-60 minutes

Total Time: 50-60 minutes



For Couscous

- 4 cups (2 pounds) medium wild shrimp, peeled and deveined

- 2 cups tomatoes, peeled, seeded, finely chopped 

- ½ cup carrots, finally chopped

- ½ cup fresh or frozen green peas

- ¼ cup pitted black olives, finely chopped

- 1 large onion, finely chopped

- 8-10 cloves garlic, minced

- 3-4 tablespoons of ghee or fat of choice

- ¼ tablespoon sea salt

- 2-3 tablespoons cilantro, finely chopped

- ¼ tablespoon cayenne pepper, finely chopped

- 7 cups cooked yucca * (cooked and grinded) – around 2-3 pounds of cooked yucca


For the Salad

Fresh lettuce and arugula leaves 

- Juice of ½ a lemon 

- 2-3 tablespoons olive oil

- Salt to taste



Step 1

* I usually cook the yucca root a day before and keep it in the refrigerator until the time I start preparing this dish (It makes easier to grind the cooked yucca in the food processor and the grinded cooked yucca looks like a flour).


Place the peeled yucca root cut into chunks in a large pot, cover with filtered water  

Bring to a boil over medium heat, partially cover with the lid

Cook until soft, about 30-40 minutes

Strain in a colander, discard the water (never use the water you cooked yucca because it is toxic), and let cool

Place yucca in a glassed container with lid

Keep in the refrigerator for use in the next day


Step 2 (grinding yucca in a food processor)

Using a food processor, work in batches, add the cooked yucca chunks a few at a time, pulse until it is grinded

Repeat this process until all yucca is grinded, reserve


Step 3

In a large pot heat ghee or fat of choice over medium heat

Add the onion, stir occasionally, sauté until lightly brown, 10 minutes

Add the garlic, stir occasionally, sauté until golden brown, 5 minutes

Add the tomato, stir until well mixed, cover the pan, sauté, 2-3 minutes

Add the black olives, carrots, palm hearts and peas, stir carefully until well mixed

Add the shrimp, salt and cayenne, mix well and sauté, 10-15 minutes or until shrimp is cooked 

Taste the seasoning and add more salt if necessary

Add the cilantro, stir well to mix, turn off the heat 


Step 4 

Carefully add to the sautéed shrimp the grinded yucca (one cup at a time), continuously stirring, until forms a soft dough

Transfer dough to a Bundt pan lightly greased with olive oil, reserve


Step 5 (preparing the salad)

In a bowl combine lettuce, arugula, lemon juice, salt, and olive oil

Gently toss until well mixed


Step 5

In a serving plate make a bed with lettuce and arugula salad

Carefully flip the couscous over onto the salad bed

Garnish with eggs, heart of palm, fresh chopped herbs and olives 

A main dish that can be served hot, warm or cold



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