chorizo and shrimp with
mashed kohlrabi & turnips

I had been ordering lunches from Origin, a local Paleo meal preparation service that I absolutely love. However, with an abundance of CSA vegetables, I felt the need to postpone orders for the summer and start doing my own meal prep for lunches. Knowing I get bored quickly and need variety, I decided to make a couple recipes I’d have two days each during this short post-holiday week in the office. This is the first and it made enough for two lunches each for me and Eric.

I had some leftover turnips along with a ton of kohlrabi, so I made a root vegetable mash combining both. You could probably use whatever root vegetable you have on hand. I topped it with spanish chorizo and wild-caught gulf shrimp and added some sautéed kale on the side for good measure.

Because I made this meal ahead of time for lunches, the order of some of the steps may need to be tweaked if you want to eat it right away (start the root veggies first).

ingredients

shrimp & chorizo
1lb wild-caught gulf shrimp, peeled & deveined
.5lb spanish chorizo, 1/8″ slices
juice of 1 lime
1/4 bunch cilantro, chopped
1/4c olive oil
salt & pepper, to taste

mashed kohlrabi & turnips
3-4 kohlrabi roots, turnips (enough to fill a baking sheet pan), chopped into 1″ pieces
olive oil
1/4c coconut milk
salt & pepper, to taste
pinch of truffle salt (optional)

step 1 – marinate your shrimp

Preheat your oven to 350°F. In a bowl, combine the lime juice, cilantro, olive oil and a grating of salt & pepper. Taste and adjust if needed. Toss shrimp and chorizo together with marinade and lay out in a single layer on a baking sheet. Be careful not to do this too soon before your oven is pre-heated as the citric acid in the lime juice will begin to “cook” the shrimp and you’ll be having ceviche instead.

lime, cilantro and olive oil marinade

marinated wild gulf shrimp

step 2 – bake shrimp & chorizo

When oven is preheated, bake the shrimp and chorizo until the internal temperature of the shrimp reaches 145°F, about 17-18 minutes. While the shrimp and chorizo are in the oven, toss the kohlrabi or turnips with a light coating olive oil and salt & pepper.

wild gulf shrimp and spanish chorizo

step 3 – roast the root vegetables

When shrimp are fully cooked, remove from the oven, place in a bowl and set to the side or in the fridge. Add your kohlrabi and turnips to the same baking sheet as the shrimp and chorizo and roast until tender and easily pierced with a fork, about 1 hour. I went a little light on the olive oil and tossed the veggies with oil that rendered from the chorizo.

chopped kohlrabi and turnip

baked wild gulf shrimp and spanish chorizo

step 4 – puree the root vegetables

Place roasted kohlrabi and turnips in a food processor and turn on, slowly adding coconut milk until the desired consistency is reached. This is also the time to taste and adjust salt & pepper, and add the truffle salt if using.

mashed kohlrabi and turnips

step 5 – prep your lunches!

Obviously skip this step if you’re eating this meal right away. Divide the mashed kohlrabi and turnips between 4 glass tupperware and top with shrimp and chorizo. Add a side of sautéed kale or another green vegetable to round out your lunch.

lunch meal prep - shrimp and chorizo over mashed kohlrabi and turnips and kale

lunch meal prep - shrimp and chorizo over mashed kohlrabi and turnips and kale

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