Shrimp "Fried Rice" (Whole 30, Paleo, Low-Fodmap, SCD, and AIP option)
I promise this recipe is actually very simple, but you have to have the right ingredients and tools. You will need a high-powered blender- I use my vitamix (click on the link to see one version on Amazon) which you should definitely look into if you want a powerful blender. The money is worth it, promise! I use mine almost every day.
You will need to find the "ugly duckling" of vegetables... celery root!! Despite it's outside appearance, it is incredibly delicious! Celery root, also known as celeriac, is a wonderful root veggie containing lots of important minerals and vitamins including phosphorus and vitamin K. Celeriac and celery are members of the same family of veggies, but celery root is not the root of celery. Confusing, I know. You can google what a celery root looks like but here is a picture of the one I used.
To make your own celery root rice, you will first need to take off the tough skin of the root. As you see, the top is very strange looking and hard to cut around. I normally chop off the entire top, and save what I can of the pieces that look like chopped tentacles. You can use a strong veggie peeler on the bottom half of the root. Once the skin is removed, cut into cubes and throw it into your blender. Like this:
Blend on high until the cubes turn into rice-like granules. I would only blend about a cup at a time, to give your blender a break. You may need to scrape the edges a few times, but it should not taken longer than one minute to chop it up. This is what it should look like when you are done:
You can also make your own cauliflower rice using the same method posted above. I've also made carrot, rutabaga, and butternut squash rice. Creating your own veggie rice with a blender saves you a lot of money in the long run. However, if you are looking for some extra carbs, you can also make this recipe using regular leftover white or brown rice.
Once you've created your own rice, the recipe is very simple! Enjoy!
Ingredients for shrimp fried "rice":
-2 large celery root (about 3-4 cups), riced (see instructions above)
-2 medium carrots, diced into small pieces (about 1 cup)
-1 cup frozen green peas (omit for AIP)
-1 cup zucchini, diced
-1 cup red cabbage, diced
-2 pounds (about 35 pieces) of wild-caught raw shrimp (or another protein of choice)
-2 tablespoons coconut oil
-3 tablespoons coconut aminos
-1/4 cup chopped green onions (greens only for low-fodmap)
-1 tablespoon chopped ginger
-1 glove garlic, chopped (optional, omit for low-fodmap)
-salt and pepper to taste (omit pepper for AIP)
-cilantro and lime for toppings (optional)
1. Using a large pan on medium heat, add one tablespoon of coconut oil.
2. When the coconut oil is melted and the pan is hot, add shrimp and cook on each side until firm. Remove from the pan and set aside.
2. Add the other tablespoon of coconut oil and once again- when the oil is melted and the pan is hot, add the ginger and garlic (if using). Cook for 1-2 minutes, continuing to stir.
3. Add the carrots, red cabbage, and greens peas to the pan. Cook for about 5-6 minutes until the veggies are somewhat soft, but not all the way cooked.
4. Add the zucchini and celery root rice to the pan. Cook for another 7-8 minutes, occasionally stirring.
5. Stir in the coconut aminos, green onions, cooked shrimp, salt, and pepper and cook for another minute or so to let all of the flavors blend together.
6. Add cilantro, extra green onions, and a little bit of lime juice on top to serve (optional).