Avocado Oil Recipe: Lemon Garlic Shrimp & Celeriac Grits
This take on a southern classic packs a flavorful punch from a simple brine and a Lemon Garlic Marinade that the shrimp take a little soak in.
Avocado Oil Recipe Lemon Garlic Shrimp & Celeriac Grits
Lemon Garlic Shrimp
- 10 large shrimp peeled and deveined
- 4 cup filtered water
- 3 sea salt
- 1 tsp pepper
- 1 bay leaf
- 4 cup ice
- 1 lemon juice
- 3 100% Pure Avocado Oil divided
- 3 cloves garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 tsp chopped parsley plus more for garnish
- lemon wedges for garnish more
- 2 medium celeriac celery root
- 1 medium onion diced
- 1 100 % Pure Avocado Oil
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 cloves garlic minced
- 2 cup chicken stock
Brine the shrimp
Stir together filtered water, 3 sea salt, 1 t. pepper, and bay leaf in a medium saucepan.
Cook over medium heat until salt is dissolved and water barely begins to simmer. Remove from heat and add ice to cool the brine. Once ice is melted, add shrimp and let sit 30 minutes before cooking.
Make the Lemon Garlic Marinade: In a small bowl, combine lemon juice, 2 avocado oil, garlic, paprika, 1/2 t. salt, 1/4 t. pepper, and chopped parsley. Whisk to combine. Set aside.
While the shrimp continues to brine, make the Celeriac Grits (recipe below).
Cook the shrimp
Remove the shrimp from the brine and dry well with a paper towel. Heat a large skillet over high/very-high heat (you want a VERY hot skillet).
Add 1 avocado oil to the pan and immediately add the shrimp. Cook 60 seconds per side and move shrimp to the bowl of Lemon Garlic Marinade. [TIP: remove shrimp from the pan even if they don't seem cooked in the middle, they will continue to cook even after removed from the pan; this guarantees moist shrimp every time.]
Serve the shrimp topped over the Celeriac Grits with a sprinkling of parsley and a squeeze of fresh lemon.
Trim the brown outside layer off the celeriac with a sharp knife, careful to keep as much root intact as possible. Cut into 1" cubes and place in the bowl of a large food processor. Process until finely ground, about 1-2 minutes (will resemble the texture of corn grits).
Place avocado oil, diced onion, salt, and pepper into a medium saucepan over medium-high heat. Saute until onions begin to brown. Add garlic, chicken stock, and ground celeriac to the pot and stir. Cover and cook 10 minutes. Remove lid and cook another 10-15 minutes, or until most of the liquid has evaporated. Remove from heat and serve warm beneath shrimp.
Note: Most farmers markets or health food grocers carry celery root. But if you can’t find it, cauliflower works well instead.