Spicy Thai Curry

Spicy Thai Curry
Ingredients
For the chile paste:
8 dried red chiles, broken into pieces
1 tablespoon dried shrimp (optional)
2 large shallots, chopped
5 garlic cloves, chopped
1/4 cup cilantro stems
2 fresh red chiles, such as bird’s-eye
2 teaspoons ground coriander
1 fresh lemongrass stalk, chopped
1 tablespoon chopped fresh ginger
1 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon black peppercorns
1/4 cup water
For the curry:
1/4 cup coconut oil
1/3 cup julienned fresh ginger
8 ounces green beans, trimmed
1 1/2 pound Asian eggplant, cut into 1-inch diagonal slices
1 cup chicken stock
3 tablespoons fish sauce
basil leaves
cilantro leaves
Directions
Make the chile paste: Soak the dried chiles and shrimp in warm water to cover, 20 minutes. Drain.
Puree dried chiles and shrimp with remaining chile paste ingredients in a blender until smooth.
Cook the curry: Heat the oil in a large heavy skillet over high heat. Add 1/3 cup chile paste (or more if you like very spicy food) and cook, stirring, until golden, about 5 minutes.
Stir in ginger, beans, corn, eggplant, stock, and fish sauce and cover skillet. Cook vegetables until tender, 6 to 8 minutes, season with salt to taste, and then sprinkle with basil and cilantro leaves.

Pork, Shrimp, and Chicken Sausage Gumbo -PaleOMG

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Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4-5

 

Ingredients

• 4 smoked andouille chicken sausages, sliced
• 1.5 cups raw, deveined shrimp
• 1 cup leftover easy shredded pork
• 6 cups broth (I used half vegetable, half chicken broth)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 bay leaves
• salt and pepper, to taste
• fresh parsley, to garnish
• 3 tablespoons bacon fat (or other kind of fat)

For the rice

• 1 head of cauliflower, stem and leaves removed, chopped in florets
• ½ cup vegetable broth
• 1 tablespoon bacon fat (or other kind of fat)
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Place a large saucepan over medium heat. Add your bacon fat along with your onion, celery, and bell peppers. Cook until onions become translucent.
2. Then add all your spices.
3. Pour in your broth and bay leaves and let simmer for 10 minutes.
4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
6. While your gumbo is cooking, make your rice.
7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
8. Now add a medium saucepan over medium heat and add your fat along with the garlic clove then the cauliflower.
9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
10. The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Shrimp - Paleo On a Budget

Ingredients:
• 1/2 lb of medium shrimp, raw

• 1 shallot, finely diced

• 1 clove of garlic, finely chopped

• 1 lemon

• Butter or Olive Oil or Ghee
• Parsley {fresh is better but dried totally works}

• Salt + Pepper

How To:

• Peel and de- vein your shrimp. You can buy that already done for you, but you’ll spend extra money. I generally get it de-veined and peel it myself.
• In a pan get some butter melting {or Ghee} {or you could use olive oil if you don’t want to do butter…which is what I did!} {I don’t recommend coconut oil here because it’ll over power your dish}. Put in your shallots and garlic, let that cook for just a few minutes, you don’t want a ton of color on it so just go slow.
• Toss in your shrimp and let it start to cook, add in the juice of one whole lemon and sprinkle of parsley a dash of salt and some pepper.
• **** When your shrimp are literally a few seconds from being done {Done = pretty in pink}, turn off your stove and move pan to a different burner. The heat from your pan will finish cooking them all the way through. That way you don’t have tough over done shrimp!
• After it’s on your plate I like to drizzle with some oil and a few more cracks of pepper.

Enjoy!
{The cooking times {from adding your butter in the pan} is roughly 5 minutes or less depending on how many shrimp you have to cook}

Shrimp and mango salad - Paleo Diet Lifestyle

Serves 4

Ingredients

• 3 tbsp fresh lime juice;
• 2 tbsp olive oil;
• 2 large mangos, peeled, pitted and diced;
• 2 avocados, peeled, pitted and diced;
• 2/3 cup green onion, finely chopped;
• 2/3 cup cilantro, finely chopped;
• 1lb peeled cooked shrimp;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
2. In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.

Fast Shrimp

Instructions

• 1 lb Wild Caught Argentinian Red Shrimp or other shrimp of your choice (I found mine at Trader Joe’s in the freezer section, raw, tails removed and de-veined)
• 1 bag frozen roasted red bell peppers and onions from Trader Joes (or 1 bell pepper diced and 1/2 yellow onion diced)
• 4 big hand fulls of baby spinach leaves
• 2 tablespoons coconut oil
• 2 tablespoons coconut milk
• 1/2 tablespoon curry powder (or more to taste)
• Sea salt and black pepper to taste

Ingredients
In a large skillet, heat the coconut oil over medium heat.  Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh.  Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle.  Add the coconut milk and spices, mix well and serve!  Serves 3-4. Delicious, fast, no fuss