Curried Shrimp

Curry is one of my favorite flavor profiles and since I hadn't serve shrimp in a while, I knew it was the time to try this recipe.  I started by sauteeing the aromatics (onion and garlic) and then added the rest of the curry sauce ingredients and simmered it for just a few minutes over low heat.  The shrimp finally went in and cooked in the sauce over low heat for about 10 minutes.  Once done I added cilantro and lime juice.  I served this flavor-packed curry over brown rice.

Curried Shrimp
Makes 3-4 servings

4 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup fresh tomatoes, pureed in food processor
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound large shrimp, peeled and deveined
2 tablespoons cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed

Heat oil in a large saucepan over low heat.  Add the onion and garlic and saute slowly for 10-15 minutes until tender and golden, but not browned.  Add the tomatoes, ginger, cumin, coriander and turmeric and simmer for about 5 minutes.

Add the shrimp to the slowly simmering sauce and allow to cook for 10 minutes, stirring occasionally until shrimp are cooked through.

Remove from heat and stir in cilantro and lime juice.


Slightly adapted from Elena's Pantry

Our rating:

1/2

Bourbon Glazed Salmon

Oh the many ways to love this Omega-3 rich powerhouse of proteins and this is just one more way.  I simply marinated 2 salmon fillets for an hour or so and then sauteed them in a skillet until perfectly done.  My side dishes were mashed sweet potatoes and broccolini.

Bourbon Glazed Salmon
Makes 2 servings

1 1/2 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium coconut aminos or soy sauce
1/2 tablespoon fresh ginger, grated
1/2 tablespoon freshly squeezed lime juice
2 medium cloves garlic, minced
1/8 teaspoon freshly ground black pepper
2 6-ounce skinless salmon fillets
Olive oil
2 tablespoons scallions, thinly sliced for garnish
2 teaspoons sesame seeds, toasted

Combine brown sugar, bourbon, coconut aminos, ginger, lime juice, garlic and pepper in a zip-lock bas.  Add fish fillets to bag and seal.  Marinate in refrigerator for 1 1/2 hours, turning occasionally.

Heat a nonstick skillet over medium-high heat.  Coat pan with olive oil, add fish and marinade to pan and cook for 3 minutes on each side or until fish flakes easily when tested with a for, or until done. 

Serve fillet with some of the sauce and garnish with scallions and sesame seeds.

Slightly adapted from Health.com

Our rating:

Hoisin Grilled Tuna Steaks

Tuna steaks are so meaty, they make you feel like you're eating something much richer than fish.  I got some impeccably fresh tuna steaks from Whole Foods and decided this was the way to go.  The steaks were marinated in an Asian flavored mixture containing sesame oil, coconut aminos (or soy sauce) sherry, hoisin sauce, garlic and ginger.  After an hour, the tuna steaks went on the grill to cook for a couple of minutes on each side until cooked to medium to medium rare.  We like it still red in the middle just as long as it's not cold in the middle.  I served the steaks over a bed of garlic infused sauteed Swiss chard and with a side of sauteed zucchini.  Other than planning for the hour of marinating time, this recipe is quick and easy.

Hoisin Grilled Tuna Steaks
Makes 2 servings

1 teaspoon sesame oil
1 tablespoon coconut aminos (or soy sauce)
1 1/2 tablespoons dry sherry
1 tablespoon hoisin sauce
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Sea salt and freshly ground black pepper to taste
2 6-ounce tuna steaks (sushi grade)

 Combine sesame oil, coconut aminos, sherry, hoisin sauce, garlic, ginger and salt and pepper to taste in a zip-lock bag.  Add the tuna steaks and make sure to massage and turn bag to evenly coat the tuna steaks with the marinade.  Let sit for 1 hour, flipping bag occasionally.

Remove tuna steaks from marinade and grill over medium-high heat from 2-3 minutes on each side until just done. 


Slightly adapted from Food.com

Our rating:

Grilled Salmon with Tomato Relish

I love all of Bobby Flay's recipes that I have tried and the few meals I had at his Mesa Restaurant in Las Vegas.  I tend to cook his recipes for special occasions since they are usually more complicated than I like to tackle on an everyday basis.  This particular recipe of Bobby's is not too complicated but still packed with flavor.  I'm still undecided as to how I feel with tomatoes paired with salmon.  I kept thinking the pairing was a little strange but it certainly didn't stop me from clearing my plate. 

I served the salmon with a side of pureed cauliflower.

Grilled Salmon with Tomato Relish
Makes 2 servings

For the salmon:
1/3 cup champagne vinegar
2 tablespoons dry sherry
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon ancho chile powder
Sea salt and freshly ground black pepper
2 salmon fillets (6-8 ounces each)

For the relish:
1 cup cherry tomatoes, halved
1 tablespoon finely diced sweet onion
1 tablespoon parsley, chopped
1/2 teaspoon crushed red pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste

For the salmon glaze:  over high heat, in a small saucepan, reduce the vinegar and sherry by half.  Pour the reduced mixture in a bowl and add the mustard, honey, ancho chile powder and salt and pepper to taste.  Set aside while preparing the relish.

For the tomato relish:  combine all ingredients in a bowl and serve at room temperature.

Preheat the grill to medium high.  Brush the salmon with the glaze and grill 3 minutes on each side for medium.  Serve with the tomato relish.


Slightly adapted from Hot Off the Grill with Bobby Flay

Our rating:

1/2

Smoked Salmon and Chard Scramble

This is another egg dish that I made for lunch one day since it sounded so good.  I had some Teriyaki Smoked Salmon that I had recently purchased from a market where they smoked it in-house which is probably not strictly Paleo, but that is what I used.  I found the sweetness to overwhelm the dish somewhat, so I would recommend using a plain smoked salmon for this dish.  Don't get me wrong, we still finished every bit of it.  I made the 4 servings and we had the leftovers for lunch the next day as well.  The scramble was served over sweet potato shreds that were baked in the oven which was a wonderful base for this mixture.

Smoked Salmon and Chard Scramble
Makes 4 servings

1 large sweet potato
2 tablespoons coconut oil
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
6 large Swiss chard leaves, cores removed and chopped
4 large eggs, whisked
Pinch of sea salt and freshly ground black pepper
1/4 pound smoked salmon, chopped
2 teaspoons capers, drained
2 tablespoons red onion, finely diced

Start with the sweet potato by preheating the oven to 400 degrees and lining two sheet pans with parchment paper.  Cut the sweet potato into long thin strips using a mandoline or shred with a food processor.  Melt the coconut oil.  Place the potato strips in a large bowl and toss with the melted coconut oil and the salt and pepper.  Spread evenly on the baking sheets and bake for 20-30 minutes until the potatoes are cooked and just starting to brown.

While the potatoes are baking, saute the chard in a large skillet until just wilted and remove from pan.

In the same skillet, melt a little coconut oil and add eggs, salt and pepper and cook, stirring gently until eggs are set but still glossy.  Remove from heat and add the chard, smoked salmon, half of the capers and onions.

Serve the scrambled egg mixture over beds of potatoes and garnish with remaining capers and onions.


Slightly adapted from The Healthy Foodie

Our rating:

Thai Red Curry Shrimp

Thai red curry is one of those dishes that I can't understand why other people don't love it as much as I do.  It's colorful, flavorful and simple to make.  You can control the spice level by adjusting the amount of red curry paste you add.  I served it with brown rice.

Thai Red Curry Paste
3-4 servings

1 pound shrimp, peeled and deveined
Coconut oil
1/2 medium onion, sliced thin
1 red bell pepper, sliced
1-2 cloves garlic, minced
1-2 tablespoons Thai red curry paste
1 can coconut milk (either regular or light)
1 tablespoon brown sugar
2 tablespoons fish sauce
Sea salt and freshly ground black pepper, to taste
6-8 fresh basil leaves, cut in chiffonade

In a large skillet, saute sliced onion in a tablespoon of hot coconut oil over medium-high heat until translucent.  Add minced garlic and red bell pepper slices and saute, stirring frequently for a couple of minutes.  Add 1-2 tablespoons (I used 2 for us since we like spice) and stir constantly for 30 seconds.  Whisk 1 can of coconut milk and stir well.  Add the brown sugar and fish sauce and stir to combine.  Allow sauce to come to the simmer and cook for a couple of minutes and season with salt and pepper to taste.

Meanwhile pat the shrimp dry with paper towels and season with salt and pepper and cook in another skillet with 1 tablespoon coconut oil until just pink.  Add to the curry sauce and allow to cook through for a couple of minutes.  Stir in the basil just after turning off the heat and save some basil to use as a garnish.

Our rating:

Mediterranean Halibut

A lovely piece of halibut was covered with a spice mixture and seared in a hot skillet before being finished off in the oven and finally placed over a mixture of vegetables and aromatics.  The finishing touch was a poached egg placed over the top of it all.  Even though the ingredient list seems long and the recipe complicated, it really isn't and well worth the little extra time.

Mediterranean Halibut
Makes 2 servings

For the veggie base:
1/3 cup diced tomato
3 tablespoons shallots, minced
3 tablespoons cornichon pickles, minced
2 tablespoons capers
1/4 cup olive oil
2 tablespoons dry sherry
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
1 teaspoon fresh tarragon
1 teaspoon fresh parsley
1 scallion, minced

For the fish:
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried mustard
1/2 teaspoon oregano
1/2 teaspoon chili powder
Pinch cayenne pepper
2 halibut filets
2 poached eggs

Start by making the veggie mixture.  In a medium bowl, stir the tomato, shallots, cornichons, capers, olive oil, vinegar, and lemon juice.  Season with salt and pepper and set aside until ready to serve.

For the fish:
Preheat the oven to 400 degrees.  In a small bowl, combine all the dry seasonings.  Brush the fish fillets with the olive oil and dredge in the spice mixture.  Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat.  Add the seasoned fish fillets and sear for 2 minutes, sprinkle on the rest of the seasoning dividing between the two fish fillets.  Flip fish and sear for 2 minutes on other side.  Place skillet in preheated oven for 10 minutes.  If not using an oven-proof skillet, oil a baking dish and place seared fillets in oiled pan and bake for 10 minutes. 

While fish is finishing in oven, poach two eggs.

To serve, divide the vegetable mixture between two plates, top with the fish fillets, and top with the poached egg.

The creaminess of the egg yolk over the fish and vegetables makes this dish quite special.


Slightly adapted from Mom What's for Dinner

Our rating:

Shrimp Scampi

I love the fact that shrimp are available anywhere in this country or at least in all the states we have visited so far.  I had been craving some comfort foods and Shrimp Scampi was just screaming my name.  I have been making this particular recipe for years which calls for covering raw shrimp with a butter, garlic sauce and placing them under the broiler until just pink.  Since I don' have a broiler in the motor home, I tweaked the recipe a bit and ended up with a dish that was just what I expected.  I served this over some simple brown rice with a side of sauteed cherry tomatoes.

Shrimp Scampi
Makes 2 servings

3/4 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 large cloves garlic
2 tablespoons butter
1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
2 tablespoons fresh parsley, chopped
lemon wedges for garnish

In a skillet, heat the olive oil over medium heat and saute the shrimp for just a couple of minutes until they just turn pink.  Remove the shrimp from the skillet and set aside.

Over medium low heat melt the butter and add the garlic, salt, pepper and oregano.  Saute, stirring frequently for a couple of minutes and add the lemon juice and the shrimp back in the pan.  Cook, stirring frequently for another minute or so to heat the shrimp back up.

Garnish with parsley and serve with lemon wedges.

Slightly adapted from Good Housekeeping Illustrated Cookbook

Our rating:

Mediterranean Halibut

Halibut is such a mild tasting white fish and I love the many ways you can prepare it.  I simply used what I had on hand and came up with this Mediterranean style dish by simply seasoning the fillets with salt and pepper and sauteing them in olive oil until just done.  I served them over a bed of sauteed green and red peppers and onions, with a few Kalamata olives and drizzled everything with a lemon butter sauce I created in the saute pan.  I garnished with a few capers and created a fabulous dinner.

Mediterranean Halibut
Makes 2 servings

2 Halibut fillets, 6-8 ounces each
Sea salt and freshly ground black pepper
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
6-8 Kalamata olives, sliced in half
1/2 lemon, juiced
1 tablespoon butter
Lemon Wedges, for serving
Capers, drained, for serving

In a medium skillet saute the sliced peppers and onions until just tender, then add olives just to warm through.

Meanwhile, heat another skillet over medium high heat and add olive oil.  Allow olive oil to heat to just shimmering (not smoking).  Add seasoned fish fillets and saute for about 3 minutes.  Flip fish over and cook on the other side for another 2-3 minutes, depending on thickness.  Remove fillets and set aside, covered in foil to keep warm.

Add lemon juice to skillet and scrape up any browned bits in pan.  Turn heat off and whisk in butter to finish off sauce.

Place pepper saute on plate, top with fish fillet and drizzle with lemon butter sauce.  Garnish with capers and serve with lemon wedges.


Our rating:

Salted Roasted Cashews

I don't know about you, but for me, this is the perfect little snack.  Ten of these little cashews is just enough to give me a boost in the middle of the afternoon.  I was really excited to learn that these were easy to roast myself and thereby control all the ingredients for this perfect snack.  I also like them chopped as a garnish for a salad or some Asian flavored dishes.  These are really quick and easy to make.

Salted, Roasted Cashews
Makes 3 cups

3 cups raw cashews
1 teaspoon Kosher salt
3 teaspoons warm water
2 teaspoons extra virgin olive oil
Pinch of Sea salt flakes

Preheat oven to 375 degrees.

Dissolve most of the salt in the warm water in a large bowl.  Add the cashews and toss well with the salted water.

Place the cashews on a sheet tray and bake for 15 minutes, stirring every 5 minutes.  Watch the nuts carefully near the end of the baking time since they will turn golden brown quite quickly.  Don't be afraid to add a few minutes to the bake time to achieve a golden brown color.

When the nuts are done, pour them back into the same bowl you started with and toss them with the olive oil and a few pinches of sea salt.  Allow the nuts to cool to room temperature, stirring occasionally, then store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.

Slightly adapted from Riki Shore

Our rating:

Macadamia Nut Crusted Sole

I love it when I stumble across some fresh Dover Sole, which I seem to find on the west coast easier than I find it on the east coast.  I found a couple of sole fillets, which I decided to coat in a combination of minced macadamia nuts with some grated orange peel and salt and pepper to taste.  A quick saute in some butter and finished with a squeeze of lemon made the perfect entree for dinner.

Our sides were mashed sweet potatoes and sauteed French green beans with caramelized shallots.

Macadamia Nut Crusted Sole Fillets
Makes 2 servings

2 tablespoons macadamia nuts, chopped
1/2 orange, zested
1/2 pound (or 2 fillets) sole
Salt and freshly ground black pepper, to taste
2 tablespoons butter or coconut oil
Lemon Wedges, optional for serving

Process the macadamia nuts in a food processor until finely chopped but not turned into a powder.  Combine the chopped nuts with the orange zest on a plate.  Season the sole fillets with salt and pepper to taste.  Coat the top of the sole evenly with 1 tablespoon coconut oil or butter.  Press the sole fillets into the nut mixture and press both sides to make nuts adhere.

Heat a skillet over medium heat and melt remaining tablespoon coconut oil or butter and saute sole fillets on each side for 2-3 minutes per side.


Slightly adapted from Paleo Diet Plus Plus

Our rating:

Boiled Lobster

While touring the Spokane, Washington area, I found a local supermarket called Yokes Fresh Market which was a real gem of a store.  I have been amazed at the variety of local grocers offering all kinds of organic produce and meats.  The Yokes I visited had a one day special of Maine lobsters at $11.99 per pound.  I realize this was no bargain but it was live Maine lobsters.  I simply boiled it in sea salted water and served it with clarified butter.  To me that is the way to have lobster.

I served this with a Caesar Salad (without the croutons).

Boiled Lobster
Makes 1 serving

1 lobster (1 1/4 - 2 pounds)
3 tablespoons sea salt
2 tablespoons clarified butter, melted

Fill a large pot with water (at least 3 quarts of water) and bring to a boil.  Add salt and stir to dissolve.  Plunge lobster in boiling water, head first and cook for 10-15 minutes depending on size.  Allow to rest for 5 minutes after removing from water.

Serve with melted, clarified butter.


My rating:

Coconut Shrimp Cakes with Mango Salsa

I have really been on a coconut and mango salsa kick which has a very tropical feel.  I think it's time to move away from the tropical feel after this one.  The contrast of the shrimp and coconut in the cakes along with the sweet mango and crunchy jicama was delightful.  Everything was served on a bed of lettuce and dressed with this Cilantro Citrus Vinaigrette.

Coconut Shrimp Cakes with Mango Salsa
Makes 4 servings

For the shrimp cakes
1 pound cooked shrimp, (shelled, cleaned, tails cut off)
1 cup dried, unsweetened coconut flakes, divided
2 green onions, sliced thinly
Zest from 1 lemon
1 teaspoon Dijon mustard
1 egg
Squirt of Sriracha
Sea salt and freshly ground black pepper, to taste

Coconut oil, for frying

For the salsa
1 cup diced mango
1 cup diced jicama
1/2 cup diced English cucumber
1 avocado, peeled and diced
2 green onions, thinly sliced
Juice from 1 lemon
1/4 cup fresh cilantro, chopped
Sriracha, to taste
Salt, to taste

For the salad
Salad greens
Cilantro Citrus Vinaigrette

To make the shrimp cakes:
Pulse the 1 cup of coconut flakes until coarsely crumbled.  Remove 1/3 cup of processed coconut and set aside.  Add the shrimp to the coconut in the food processor and pulse until finely chopped and almost paste-like.  Transfer to a medium-sized mixing bowl.   Add the remainder of the shrimp cake ingredients (except for the coconut oil).  Mix thoroughly.

Place the reserved 1/3 cup coconut in a shallow dish.  Form patties from the shrimp mixture (about 2-inches across) and press both sides of the patties into the coconut.

Put enough coconut oil into a medium-sized pan to coat the bottom well.  (About 1/4-inch will do.)  Heat over medium-high the until the oil begins to "shimmer" and it splatters when you flick water into the pan.  Working in batches, fry a few of the patties at a time, flipping once, until they're golden brown on both sides.  Transfer to a stack of paper towels to drain and keep warm.

To make the salsa:
Combine all salsa ingredients into a medium bowl.  Cover and refrigerate until ready to serve.

Serve shrimp cakes over dressed salad greens.  Top with mango salsa and drizzle with Cilantro Citrus Vinaigrette.


Slightly adapted from Perry's Plate

Our rating:

Copper River Salmon

While we were in Billings, Montana, I found a co-op type store called Good Earth Market which I loved.  The produce was either organic or locally grown and they had a wonderful selection of organic, grass-fed meats.  They also had a limited supply of fresh Copper River Salmon.  The season is only 3-4 weeks long so it is wise to buy it whenever you see it.  We snagged a whole fresh salmon, weighing about 4 pounds (which will give us several meals) and were thrilled at the price of $9.99 per pound.  Gerry cut the fish up into 4 salmon steaks (two of which we had for dinner that night) and 4 fillets (probably 10-12 ounces each).  We individually wrapped and froze all the extra salmon to enjoy at least once a week for several weeks.  What an unexpected bonus at a little local market!

I served the salmon steaks with oven roasted asparagus spears.

Seared Salmon Steaks
Makes 2 servings

2 salmon steaks
1 teaspoon coarse sea salt
1 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
Butter, organic grass-fed
Lemon Wedges, optional 

Combine the sea salt, lemon zest, thyme and black pepper in  a small bowl.  Rub seasoned salt mixture on both sides of the salmon steaks.  Heat a skillet (I used cast iron) over medium high heat, melt butter and sear salmon for 3 minutes.  Flip and cook for another 3-4 minutes or until done to your preference.   Serve with lemon wedges.


Our rating:

Seared Tuna with Chinese Salad

This has been a family favorite for quite a few years now and often requested for birthday celebrations.  The key to this recipe is using impeccably fresh tuna (just one bite of fishy tasting tuna can spoil this salad).  This recipe seems long and quite complicated but it really is simple to make.

Sear Tuna with Chinese Salad
Makes 2 servings

Vinaigrette:
1 tablespoon soy sauce (or coconut aminos)
1 lime, juiced
splash rice wine vinegar
2 teaspoons fresh ginger, grated
4 teaspoons hot Chinese mustard
1 tablespoon honey
1/3 cup Grapeseed oil
Freshly ground black pepper

Salad:
1/2 head Chinese cabbage, such as napa or savoy, shredded
 1 bunch watercress, hand-torn
1/4 cup fresh cilantro leaves, chopped
1/2 hothouse cucumber, sliced thin
2 green onions, sliced on the diagonal, white and green parts
2 radishes, sliced thinly in circles
1/4 cup radish sprouts, optional
1/4 cup slivered almonds, toasted
1/2 cup canned mandarin orange segments drained
1 sushi-quality tuna steak, such as Ahi (8-12 ounces)
2 tablespoons sesame oil
Salt and pepper
1/2 cup sesame seeds
1 tablespoon Grapeseed oil

To make the vinaigrette:
Whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey.  Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together.  Add a few twists of freshly ground black pepper to give the vinaigrette bite.

Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes and carrot in a bowl.  Use your hands to toss the salad.  Then add the radish sprouts, almonds and mardarin oranges and lightly toss again.  Don't dress the salad yet because it will get soggy.  Cover it and put it in the refrigerator while you deal with the tuna; the contrast of the chilled salad and warm tuna is fantastic.

Rub both sides of the tuna steak with 1 tablespoon of the sesame oil, salt and pepper.  Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds.  Heat the grapeseed oil and remaining tablespoon of sesame oil in a large skillet over high heat.  Lay the steaks in the hot pan.  Sear the tuna for about 3 minutes until the sesame seeds form a crust.  Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare.  Slice the tuna on a slight angle into 1-inch thick slices.

Toss the salad with half the vinaigrette; season with salt and pepper.  Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing.  Elegant presentation.


Slightly adapted from Tyler Florence's Real Kitchen Cookbook

Our rating:

 

Gambas Al Ajillo (Garlic Shrimp)

This dish is so quick and easy to make that I know I'll turn to it often especially for a quick lunch.  I think I could get it on the table in about 5 minutes.  Lots of minced garlic got a quick turn in duck fat and then fresh lemon juice, smoky paprika, salt and pepper were added.  Finally the shrimp went in for a minute or two on each side and the dish was done.  The shrimp turned out perfectly cooked and pack with smoky, garlic flavor.  I served these with a Roasted Veggie Medley which were herb coated and delicious however I found the two different flavors too much of a contrast.

Gambas Al Ajillo (Garlic Shrimp)
Makes 4 servings

1 pound shrimp, peeled and deveined
2 tablespoons duck fat or coconut oil
6 cloves garlic, minced
1/2 teaspoons smoked paprika
Juice of one lemon
Salt, pepper & red pepper flakes to taste
Drizzle of olive oil
Chopped cilantro to garnish

Lay the shrimp out on some paper towels to absorb excess moisture.

Over a low-medium heat warm the duck fat or coconut oil and minced garlic for a minute, until it just begins to brown at the edges.

Add the lemon juice, paprika and any additional seasonings; be careful as the oil will spit when you add the lemon juice.

Add the shrimp to the pan and cook for a minute or two (depending on the size of the shrimp) on each side, until fully cooked.

Remove the pan from the heat.  Drizzle with additional olive oil to taste and garnish with the chopped cilantro.

Serve as an appetizer, add to salads or pour over mashed root vegetables - make sure to use the flavored oil!


From Meatified

Our rating:

Cod with Coconut Slaw and Pico de Gallo

Fish is so good; both in taste and in health benefits.  This recipe seems quite long, but it was easy to put all together.  I started by making the slaw so the flavors could meld in the refrigerator.  I then turned my attention to the Pico de Gallo, which was a mixture of avocado, tomato, red onion, jalapeno, cilantro, and lime juice.

Finally it was time to prep to the fish which was coated in a mixture of almond meal and coconut flakes before being simply baked in the oven.  It turned out to be a great dish so don't let the length of ingredients and instructions stop you from making this.

Cod with Coconut Slaw and Pico de Gallo
Makes 2-3 servings

1 1/2 cups almond meal
1/3 cup unsweetened coconut flakes
1/4 teaspoon cayenne pepper (more or less depending on how spicy you like it)
Sea salt and freshly ground black pepper
1 egg, beaten
1 pound cod (or other white fish)

For the Pico de Gallo
2 small or 1 large avocado, diced
1 tomato, diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and diced (optional)
2 tablespoons fresh cilantro, chopped
Juice from one lime
Sea salt and freshly ground black pepper

For the Coconut Slaw
1/3 cup unsweetened coconut flakes
1 package of broccoli slaw (already shredded broccoli and carrots, found in produce section)
1/4 cup fresh cilantro, chopped
3/4 cup mayonnaise
1 lime
1 teaspoon Dijon mustard
1 tablespoon honey
Sea salt and freshly ground black pepper

To make the Coconut Slaw
Toast coconut in a small saute pan on medium heat until it turns a light golden color.  Remove from heat and let cool.

In a large bowl, combine the broccoli slaw, coconut and cilantro.

In a small bowl, whisk together mayonnaise, the juice of one lime, Dijon mustard, honey, and cayenne.  Season to taste with salt and pepper.

Pour mayo mixture over broccoli mixture and toss well.

Refrigerate until ready to serve.

For the Pico de Gallo
Mix all ingredients in a bowl and season with salt and pepper to taste.  Refrigerate until ready to serve.

For the Cod:
Preheat oven to 425 degrees.

Since I couldn't find almond meal, I ground up almonds in my coffee grinder (which I only use for spices) to make almond meal.  I also ground up the coconut flakes to make a smoother mixture.

Combine almond meal, coconut and cayenne pepper in shallow dish and season with salt and pepper.

Place beaten egg in separate shallow dish.  Season fish with salt and pepper.  Dredge each fillet in egg and then the almond meal mixture.  Press the mixture onto the fish to get a good crust.

Place fish on a lightly greased baking sheet (I used coconut oil) and bake for 15 minutes or until cooked through.


Slight adapted from Everyday Paleo

Our rating:
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Crab Cake Eggs Benedict

I love crab cakes and I love Eggs Benedict so the thought of combining both of them had me hooked.  I made some simple crab cakes which I baked in the oven and placed them on a bed of sauteed spinach.  The crab cakes were then topped with a perfectly poached egg and finally smothered with Hollandaise sauce.  YUM!

Crab Cake Eggs Benedict
Makes 4 Crab Cakes

For the crab cakes:
12 ounces fresh lump crab meat
2 tablespoons mayonnaise
1 egg yolk
1 tablespoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Pinch of sea salt
A few drops (or more) of your favorite hot sauce

Spinach
Ghee, Coconut oil or olive oil

For the Hollandaise Sauce:
3 egg yolks
3 tablespoons extra virgin olive oil (or other fat of your choice)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper

For the poached eggs:
4 eggs
1 tablespoon white vinegar

For the crab cakes:
Preheat oven to 350 and line a baking sheet with parchment paper.

In a large mixing bowl, crumble in the crab meat, picking through to pick out any shells ad break apart into small pieces.

Add the remaining ingredients to the bowl and mix well.

Make small cakes by using a ring mold or by simply forming them into small patties firmly with your fingers.

Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.

While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside.

For the Hollandaise Sauce:
In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl.  Place the double boiler or metal bowl over boiling water (not in the boiling water if using a bowl) just set the bowl over the simmering water so the steam hits the bottom of the bowl, not the water.  Whisk constantly until the sauce begins to thicken (about 30 seconds to 1 minute).

Poach the eggs:
 Bring a pan of water to a gentle simmer, add the tablespoon of vinegar.  Break each egg into a liquid measuring cup or a custard cup.  Gently slip the egg into the water by holding the custard close to the water and just tipping the cup so the egg gently tumbles into the water.  Poach at a bare simmer for 4 minutes.  Remove with a slotted spoon and gently dry with a folded paper towel.

To plate:
Start with a spoonful of the cooked spinach, top with a crab cake, top with a poached egg, and finally spoon some of the sauce on top.


From Everyday Paleo

Our rating:

1/2

Crispy Skin Salmon

Have you ever had a piece of fish with a skin so crisp you can actually hear it snap?  If you have, you know how delicious it is and I keep trying to recreate this crispy skin at home.  We are getting closer, in that part of the skin tonight was quite crisp but the fish was a little over done.  I think if the pan had been a little hotter when we started, we wouldn't have overcooked the fish.  I'll definitely give it one more try.  Our sides were perfectly seasoned French lentils and sauteed chard with garlic.

Crispy Skin Salmon
Makes 2 servings

3/4 pound salmon fillet, skin on
1 clove garlic
2 sprigs fresh thyme
Salt and freshly ground black pepper to taste
1/2 tablespoon avocado or macadamia nut oil plus a little extra for brushing (I used macadamia nut oil)

Take the salmon fillet and cut into individualized portions which will change depending on how much each person eats.

Flip the salmon over skin side up, firmly hold the sides of the fillet and curl it upward by pressing the sides slightly in and carefully score the skin across by slicing your knife through the skin about 1/2 inch deep.  (Be sure to do this just across the top of the skin but do not slice all the way through the fish like you are going to cut it in half and try to keep the scores about 1/4 inch apart, the closer the scoring the crispier the skin.)

Once each fillet is scored take the leaves off your thyme and mince with the garlic.

Sprinkle a little bit of salt and freshly ground black pepper and thyme garlic mixture in between each slit of each score.

In a medium sized pan heat avocado oil over medium high heat and wait for the pan to get hot.  While you're waiting for the pan to get hot, lightly brush the top of each salmon skin with the oil to prevent any sticking (be careful not to rub out any of the herb mixture in the slits).

Once the pan is hot place the salmon in the pan facing away from so you don't splash hot oil on yourself and very lightly press down for a second, just enough to make sure it's evenly distributes across the pan for an even sear. 

Let the salmon cook for 2-4 minutes on the skin or until the salmon has turned a milky pink about 2/3 the way up the salmon.  Carefully slide spatula under salmon, being careful not to rip the skin and flip and cook on the other side for 2-3 more minutes or until salmon is cooked through.


From Civilized Caveman Cooking 

Our rating:

Asian Shrimp Salad

When the weather is warm outside, there is nothing more satisfying than a nice big salad for lunch.  The ways to change up a salad are infinite, but today I took an Asian twist by making a vinaigrette using rice vinegar, coconut aminos (instead of soy sauce), olive oil and a little toasted sesame oil.  I quickly stir-fried some snow peas to add to the salad to add a warm component.  For crunch I used red pepper strips.  For a little onion twist, I added sliced scallions.  Just because I really like them, I added halved grape tomatoes and cubed avocado.  I then sprinkled the salad with toasted sesame seeds.  It turned out to be a delightful salad.

Asian Shrimp Salad
Makes 2 servings

Baby greens (I used baby romaines)
1/3 pound cooked shrimp, peeled and deveined
1/2 red bell pepper, cut into strips
2 scallions, sliced
handful of snow peas, stir-fried in 1/2 tablespoon olive oil
1 small avocado, cubed
1 tablespoon sesame seeds, toasted
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons coconut aminos (or soy sauce)
4 tablespoons olive oil
1 teaspoon toasted sesame oil
Salt and freshly ground black pepper to taste

Make dressing:
Combine rice vinegar, coconut aminos, olive oil and toasted sesame oil in either a small bowl and whisk, or place in a jar with a tight lid and shake.  Season as desired with salt and pepper.

Place washed greens in bowl with sliced red pepper and scallions.  Toss with enough dressing to just moisten the greens.  Divide salad between two plates.  Top with the cooked shrimp, halved tomatoes, and avocado cubes.  Drizzle with a spoonful of dressing and sprinkle with toasted sesame seeds.


Our rating: