Hmm…with the Super Bowl coming this weekend, everyone is busy thinking about food! I know I am! The food, the brand new commercials and the half-time show are three things that make Super Bowl Night fun for me! As for the game, let’s just let it be. After years of trying to understand the game, I now only pretend to understand. And try to clap and nod and exclaim at the right times along with the crowd. It’s a good thing that we are usually at our friends’ home where they host a big party. The guys hang out together with their beer, all the kiddos have their own group and the mamas huddle together discussing the latest gossip cocktails in hand. Now even though I will be bringing my San pellegrino with me, I am looking forward to mingling with my girlfriends!
We usually do a potluck for the party and I signed up to make my chicken kebabs which make an awesome appetizer/snack that never disappoints. And then I will be bringing this dip! This ‘cheesy’ dip without any cheese is really quite cheesy and you can make it really nutrient dense too. The texture is perfect as a dipping sauce. I have made this a couple times before and I always had it with plantain chips and it completely satisfied my cravings for chips and nacho cheese! However today as I was making it I thought of trying it with shrimp and it turned out to be a perfect complement to the cheesiness of the dip. I steam cooked the shrimp with lots of garlic and they pair really well with this rich and creamy dip. Plus this time I also decided to add some cooked spaghetti squash into it to add some nutrient density. Came out great!
Btw, those who are not familiar with how to cut and cook cassava / yuca root, you can watch my video tutorial:
And, here is the recipe for the dip and enjoy your gameday weekend! Sharing this recipe over at my friend Eileen’s Phoenix Helix Recipe Roundtable for Paleo and AIP recipes.
- 1 tbsp coconut oil
- 10-12 large raw shrimp, peeled and deveined
- 1 tbsp garlic finely chopped
- 1 tbsp parsley
- 2 tbsp water
- 1 cup cooked and mashed yuca(cassava) (I boil fresh yuca or frozen yuca pieces in lots of water with a bot of salt for 20-30 mins until they are soft)
- ¼ cup cooked spaghetti squash (optional)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder (or 1 cooked/roasted garlic clove)
- ¼ tsp sea salt
- pinch cayenne or kashmiri red chilli powder (optional, omit for AIP)
- ½ cup warm filtered water (or stock from cooking the shrimp)
- Heat a skillet/frying pan. When hot add the oil. Then add the shrimp along with the garlic and parsley. Stir fry for 1 minute. As the shrimp start to turn opaque, add the water and cover the skillet. Cook on medium for 1 more minute until all shrimp are opaque. Turn heat off. Take shrimp out of the pan and Keep aside. Reserve the shrimp stock in the pan for making the dip.
- Cook the yuca/cassava until soft before mashing. Add all the ingredients to the blender/food processor and blend till creamy and no chunks are seen.
- Transfer to a bowl.