‘Nacho Cheese’ Dip with garlic shrimp (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Yummy 'cheesy' dip without any cheese that has all the cheesy flavors and is a perfect complement to the garlicky shrimp!
Author:
Recipe type: Appetizer
Cuisine: Paleo
Serves: 2-3
RecipeIngredients
For shrimp:
  • 1 tbsp coconut oil
  • 10-12 large raw shrimp, peeled and deveined
  • 1 tbsp garlic finely chopped
  • 1 tbsp parsley
  • 2 tbsp water
For the dip:
  • ½ 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 coconut milk
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder (or 1 cooked/roasted garlic clove)
  • ¼ tsp sea salt
  • 1 tbsp apple cider vinegar
  • pinch of turmeric or kashmiri chilli powder (use only turmeric for AIP)
  • ½ cup warm filtered water (or bone broth)
RecipeInstructions
Cooking the shrimp:
  1. 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.
For Dip:
  1. 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. Check for seasoning and add more salt if needed.
  2. Transfer to a bowl.
Notes
If you cannot find cassava, you can replace it with mashed sweet potato instead.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/02/nacho-cheese-dip-with-garlic-shrimp-paleo-aip.html