Paleo Shrimp Sayadieh with Parsnip Rice

Ingredients

• 1.5 lb Large shrimp
• 2 large Parsnips
• 3 tbsp Olive oil
• 2 medium Onion
• 3 cloves Garlic
• 3 tbsp Tomato paste
• 1 tsp Ground cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 2 cups Fish broth
• 2 tbsp Lemon juice
• 1/4 cup Fresh parsley

Instructions

1. 1Peel and devein shrimp. Season with salt and pepper.
2. 2Peel and grate parsnips using a box grater.
3. 3Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté grated parsnips until tender, about 8-10 minutes. Season with salt and pepper. Set aside.
4. 4In the same skillet, heat remaining olive oil. Sauté onions until softened and golden brown.
5. 5Add garlic and cook for 1 minute more.
6. 6Stir in tomato paste, cumin, coriander, and turmeric. Cook for 1 minute.
7. 7Add fish broth and lemon juice. Bring to a simmer and cook for 10 minutes.
8. 8Add shrimp and cook until pink and opaque, about 3-5 minutes.
9. 9Serve the shrimp and sauce over the parsnip "rice", garnished with fresh parsley.

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