A Girl Worth Saving
Shrimp and Bacon Dressing
1 1/2 cups almond flour
1/2 cup tapioca flour
1/2 tsp baking soda
1/2 tsp dried thyme
1 tsp sea salt
2 tbsp ghee
1 cup chicken broth
1 tbsp curly parsley, diced
1/2 tsp apple cider vinegar
2 tbsp ghee
2 stalks celery, diced
4 slices bacon, diced
1 small onion, diced
6 crimini mushrooms, diced
1 small lemon
2 tbsp curly parsley, diced
1 lb shrimp (wild caught), peeled and deveined
Preheat oven to 350 degrees.
Grind the almonds into a fine flour in a blender or food processor.
Next add tapioca flour, baking soda, thyme, sea salt, 2 tbsp ghee, chicken broth, 1 tbsp parsley and apple cider vinegar to the blender and blend until fully mixed.
Pour the batter into a greased 8x10 pan and bake for 30 minutes.
Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.
Melt 2 tbsp ghee in the pan and then add celery, bacon, onion and mushrooms. Cook for 25 to 30 minutes on medium, stirring occasionally.
Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan.
Cover the pan and place in the oven at 300 degrees for 25 minutes.
Remove from oven and set aside.
In a pan over medium heat, add the 1/2 cup of vegetable sauté, shrimp, parsley and the juice of half of the lemon. Cook until the shrimp are pink and firm, roughly 3 to 5 minutes. Mix this into your bread stuffing and enjoy!
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