The flavor combination of spinach and artichoke has always been one of my favorites. Back in the day, I used to make a pretty mean Spinach Artichoke Dip. The ingredient list boasted cream cheese, sour cream, and two kinds of cheese. Of course, now, that kind of combination would not be friendly to my gut.
So, I went to work on creating a flavorful dish with the spinach artichoke combination. This recipe was born. The addition of shrimp was a “no brainer”. Fresh plump Gulf shrimp adds a wonderful Cajun flair!
I chose to stuff this sauce into mushrooms; but, it would also be great over your favorite paleo “pasta”. Give it a try and let me know what you think. Oh, and it’s easy to make this recipe AIP compliant. Simply leave out the cayenne and black pepper.
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