Shrimp and Celery Root Puree

Makes 4 servings

The weather seems to be a little crazy this Spring! It’s chilly during the evenings and early mornings and quite warm during the day! This recipe was designed to take you from a long day enjoying the outdoors in the warmth and sunshine into the indoors on those chilly evenings. This warm, comforting dish gives you that baked potato feel with the bacon, chives, and that delicious creaminess of the celery root puree. Pair together with a quick arugula salad and you have simple, nourishing, and delicious that comes together in less than 30 minutes!

Quick Sauteed Shrimp over Celery Root Puree

Makes 4 servings

1 large or 2 small celery root, peeled and cut into 1-inch cubes (about 2 1/2 cups)

1/2 cup heavy whipping cream

1 1/4 teaspoon sea salt, divided

4 strips bacon, cut into 1/2-inch pieces

1/4 teaspoon celery salt

1/4 teaspoon ground allspice

1/4 teaspoon ground black pepper

1 pound shrimp, peeled and deveined

2 tablespoons grass-fed unsalted butter

3 tablespoons fresh-squeezed lemon juice

2 tablespoons fresh chopped chives

2 tablespoons fresh chopped parsley

1/4 cup toasted pine nuts

In a medium saucepan add celery root and cover with water and add 1 teaspoon salt to the water. Bring to a boil over medium-high heat. Reduce heat to medium and cook for about 15 minutes until the celery root is tender. Place the celery root and remaining water into a food processor and pulse until chunky. Add heavy cream and process until smooth. Set aside.

Meanwhile in a large skillet or cast-iron, cook bacon over medium heat until crispy, about 5 minutes. Remove from pan with a slotted spoon and place onto a plate lined with a paper towel.

In a medium bowl stir together the remaining 1/4 teaspoon salt, celery salt, allspices, and pepper. Add shrimp to the bowl and toss to coat evenly with the spices. Place shrimp into the pan and cook until no longer translucent, about 3 – 4 minutes. Remove shrimp from the pan and place with the bacon. Add the butter, melt. Add lemon juice and cook for about 1 minute or until the butter turns a light brown. Add the chives and parsley, swirling to just combine. Remove pan from the heat and set aside.

Divide the celery root puree among 4 plates and top with shrimp and bacon. Spoon the butter mixture over the shrimp and sprinkle with additional chives and parsley for garnish if desired and 1 tablespoon each plate of the toasted pine nuts. Serve immediately.