Archive | Fruit

Small Plates for Supper

 

Scallop Sashimi

Scallop Sashimi

When we go to a restaurant, we’d rather eat things we either don’t or can’t easily make at home. Why pay outrageous money for an okay steak and so-so salad when we can do much better ourselves? We go to Hawks for crawfish in Rayne and have sushi every couple of months at various places in Lafayette. We don’t do traditional slow-smoked barbecue, so that’s something we look for when dining out. Plus it’s one specialty that lends itself easily to low carb and paleo-friendly.

When we’re on the road for Harris’s work, if I can cook I’ll go along for the ride. I make suppers all but one night and then find an interesting place to try out nearby. Lately I’ve discovered if there’s pork belly on the menu, the restaurant is one we’ll enjoy. First because we love pork belly and two, a chef who features it, loves it as well and usually has a delicious take on the ingredient. Here’s where we’ve had some fabulous pork belly appetizers and some wonderful entrées, too:

The Spotted Horse at Evangeline Downs in Opelousas was the first place we saw it on a menu, and this version combines citrus and Asian flavorings for a sweetish and savory profile. The restaurant is upscale and urban and a great date spot. Even though it’s located next to the gaming floor, you can’t hear the slot machines.

The Spotted Horse at Evangeline Downs, Opelousas, LA

The Spotted Horse at Evangeline Downs, Opelousas, LA

We’ve been to two great restaurants in Jackson, Miss. recently. Saltine is in an old mid-century school. The dining area is retro stylish and through the big windows and across the hallway, you can see the kitchen. Here the pork belly is called PB & J—for pork belly and pepper jelly. It’s served with boiled peanuts and it’s so good. I’d never had boiled peanuts before … I know, I know they’re legumes and not paleo. And like the nuts that they are not, boiled peanuts are reminiscent of cooked beans. It’s not like we live nearby and will make a habit of the goobers, it’s a “when in Jackson,” kind of thing. And the rest of meal was easily made paleo.

P B & J: Pork belly with pepper jelly and boiled peanuts, Saltine, Jackson, MS

P B & J: Pork belly with pepper jelly and boiled peanuts, Saltine, Jackson, MS

Also in Jackson is Walker’s Drive-In. It’s right near Saltine. This landmark restaurant from the 1930s has become an upscale, farm to table restaurant that blew us away. Fabulous menu with so many great paleo-friendly choices, and the pork belly when we were there was called Ham and Eggs. Why it isn’t bacon and eggs, I’m not sure. Harris said it was probably his favorite pork belly app thus far. The chef mixes up his offerings, so if you have a chance to visit, that version might not be on the menu. The vintage dining room is really cool; you can tell the owners preserved and renovated the space rather than truck in artifacts to make it look nostalgic, and the food was superb.

Walker's Drive-In, Jackson, MS

Walker’s Drive-In, Jackson, MS

That got me to thinking about my own take on pork belly. To vary the usual entrée-plus-sides dinner, I added a scallop sashimi appetizer so we could have our own upscale, small plate, restaurant experience. The scallop sashimi couldn’t be easier. I used frozen scallops; the fruit and veg are raw, and the dressing was quick, easy and delicious. You could substitute large shrimp for the scallops. And while sashimi is often raw seafood, in this case it’s lightly poached.

Scallop Sashimi Ingredients

Scallop Sashimi Ingredients

This is adapted from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman et al. I chose to poach the seafood in salted water for less than two minutes per side instead of using sous vide, but you can cook the scallops sous vide at 120 degrees F for 30 minutes. Chill it over ice or in the fridge while you prep the rest of the ingredients.

The unusual yuzu kosho is a spicy Japanese condiment, although minced hot chiles or sriracha can be used instead. Rather of an actual recipe, I’m suggesting guidelines. The remaining components are wash, slice and go. Choose something fruity like grapefruit, something crisp with a touch of bitterness like endive or radicchio and avocado for richness. Make the dressing from a squeeze of the grapefruit rinds, coconut aminos or tamari, some sweet—mirin or honey, a little olive or avocado oil and some form of chile. Simple.

Scallop Sashimi

Scallop Sashimi

The pork belly was just as good. I braised the belly, julienned some crispy vegetables, and served it with a tamari ( or you can use coconut aminos), ginger, scallion, and mirin or coconut sugar sauce that nicely enhanced the flavors of the other ingredients. Served in soft, butter lettuce, this dish was as paleo as it was yummy. I’ve cooked pork belly many ways in the past few months. If you season it with salt, pepper, some coconut sugar and togarashi (a Japanese spice mixture), and put it in a covered Dutch oven for three hours at 300 degrees F., you have a texture like the one in the photo below. Take off the cover and cook an additional hour and the belly will brown up and get firmer. Your choice. Slice it up. Julienne some cucumber, yellow or red bell pepper, carrot and some paper thin slice of japapeño. Wrap everything up in some soft lettuce like Bibb or Boston and drizzle on the sauce.

Butter Lettuce Wraps

Butter Lettuce Wraps

Pork Belly Lettuce Wraps

Pork Belly Lettuce Wraps

Pork Belly Wrap Garnishes

Pork Belly Wrap Garnishes

Pork Belly - Sous Vide

Braised Pork Belly

Pork Belly Wrap Sauce

Pork Belly Wrap Sauce

Cherries, Berries and Stars

Cherries, Berries and Stars

For dessert try this medley of cherries, blueberries, watermelon and piña colada jelly-shot stars. I found a cocktail recipe I liked, softened a package of gelatin in some of the pineapple juice, then warmed all the ingredients (coconut milk, rum, and honey) over low heat for about three minutes, until the gelatin was completely dissolved. I lined a loaf pan with plastic wrap, poured in the mixture and chilled it for a couple of hours. I found an inexpensive, small-star cookie cutter and punched out the cuties. The dressing was a simple combo of lime zest, lime juice and honey. Taste and adjust per your preference.

For music I’m mixing it up with some random tunes I like right now. Hope y’all are having an amazing summer!

Creole Shakshuka

Creole Shakshuka

Creole Shakshuka

It’s pretty hot in south Louisiana and sometimes a salad for supper doesn’t cut it. But I wanted something fresh and lively. I don’t do breakfast except for coffee. Occasionally I’ll have what amounts to brunch on the weekends, but I love eggs and thought of this dish for dinner. Tunisian in origin, shakshuka is a tomato and bell pepper sauce that has eggs poached in it. While nice on it’s own, I wanted to make it more substantial. So I added some fabulous smoked deer sausage from Kartchner’s and creolized the seasonings. If you haven’t been to Kartchner’s in Krotz Springs, it’s so worth a trip! The boudin is amazing. And the cracklin’s are the best; I refer to them as paleo pig candy. 🙂

Eggs, tomatoes and herbs

Eggs, tomatoes and herbs

If there is a more versatile ingredient than an egg, I don’t know what it is. Eggs can be hard boiled, scrambled, fried, poached, and shirred. If you separate the yolks and whip the whites, eggs are magically transformed into soufflés and meringues. A wonder of nutritional goodness, eggs have regained their place in the hall of fame of good real foods. And compared to other nutrient-dense ingredients, eggs are cheap. I’d like to think that paleo peeps are a strong reason that eggs are once again recognized for their contribution to health. And one of our goals is to have more grassfed and pastured options in our kitchens. If you don’t have yard birds of your own, or can’t make it to the farmers market, don’t despair, the good news is free-range eggs may become more available. And make this egg recipe! It’s delicious.

To accompany the shakshuka, I thought creamy avocados and bright, fresh citrus would be welcome. So I’ve paired the egg dish with a grapefruit and avocado salad.

Grapefruit Avocado Salad

Grapefruit Avocado Salad

New music this week … dance, dine and enjoy!!

Creole Shakshuka
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Creole Shakshuka
Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Creole Shakshuka
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Servings Prep Time Cook Time
4servings 10minutes 25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Over medium heat in a 12-inch skillet, add sausage and cook, stirring occasionally until lightly browned, about 5 minutes. Remove sausage to a plate and reserve.
  2. Add olive oil to now empty skillet and add onion. Sauté for 5 minutes. Add bell pepper and celery and continue to sauté for 5 minutes. Add diced tomatoes and roasted peppers. Season to taste. Bring to a rapid simmer and lower heat to medium low. Return sausage to skillet and combine.
  3. Crack eggs into the tomato sauce, leaving a bit of room around each eggs. Cover and simmer until egg whites are set and yolks are desired consistency, about 5 minutes for runny yolks. Garnish with parsley and green onions.
Share this Recipe
Powered byWP Ultimate Recipe
Grapefruit Avocado Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Grapefruit Avocado Salad
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Grapefruit Avocado Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make dressing: combine lime juice, honey, olive oil, salt and pepper. Distribute baby spinach on salad plates. Alternate grapefruit sections and avocado slices on top of spinach. Drizzle with dressing.Grapefruit Avocado Salad
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

Green Chile Chili and Spicy Strawberry Dessert Salsa

Green Chile Chili

Green Chile Chili

To all our dear friends and family in the cold Northeast: we do not envy your bone-chilling cold this Valentine’s Day. I hope my Green Chile Chili menu will warm you up and tickle your tastebuds in the days to come. A bit of spice and heat in food is always welcome in the winter. Bright chiles and even out-of-season strawberries give the promise of warmer weather on the way.

Harris’s brother-in-law, Nathan, went deer hunting a while back and has at least 100 pounds of venison in the freezer. He shared his bounty with us, and today’s chili recipe was inspired by his gift. But you certainly don’t have to use deer meat. Beef chuck is delicious, too. I wanted a variation on the usual bowl of red and thought that several types of green chile would be a nice change. I added some tomatillos for an additional green component and braised it in a slow oven for tender, tender meat and mellow pepper flavors with a hit of heat that won’t knock your head off. Then I garnished it with cilantro and sliced raw jalapeños for crunch and a fresh, herbal note and topped it with creamy avocado.

Green Chile Chiles and Tomatillos

Green Chile Chiles and Tomatillos

Green Chiles and Tomatillos for Roasting

Green Chiles and Tomatillos for Roasting

For dessert, I made a strawberry salsa and paired with yummy paleo cookies I found on glutenfreebaking.com.  I added some minced jalapeño for a little unexpected punchiness—it was so good with the bright, crunchy, sweet salsa. Use the cookies to scoop up the fruit for a paleo take on savory chips and salsa.

Spicy Strawberry Salsa

Spicy Strawberry Salsa

For tunes I picked some of my favorite love songs. I’m so grateful to be married to a man I adore, and wish everyone could have a joyous Valentine’s Day. I know this holiday can be bittersweet for some, and down right sad for others. That’s the thing about holidays. Love comes in a variety of ways. I sincerely hope that however you view this day, you will cherish those who love you and those you love in return.

Green Chile Chili
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Green Chile Chili
This Green Chile Chili is a change from the usual bowl of red. You can use venison or beef and whatever green chiles are available in your market. A long, slow, easy braise in the oven will guarantee tender meat and this is a chili that won't blow your head off with heat—though you can spice it up to your tastebuds' content. Garnish with fresh jalapeños, cilantro and creamy avocado for a winter meal that will warm your heart and your tummy!
Green Chile Chili
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This Green Chile Chili is a change from the usual bowl of red. You can use venison or beef and whatever green chiles are available in your market. A long, slow, easy braise in the oven will guarantee tender meat and this is a chili that won't blow your head off with heat—though you can spice it up to your tastebuds' content. Garnish with fresh jalapeños, cilantro and creamy avocado for a winter meal that will warm your heart and your tummy!
Servings
8servings
Servings
8servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Raise oven rack to about 6 inches from the broiler element. Set the temperature to broil. Oil a rimmed baking sheet with 1 tbsp lard or oil. Remove the stem ends of the poblano and Anaheim peppers. Cut the peppers along one side and press open to flatten. Remove ribs and seeds. Lay the peppers skin-side up on the baking sheet. Remove the papery covering from the tomatillos and add to the baking sheet. Broil until skins are blackened, about 5-7 minutes. Remove vegetables to large zip top freezer bag or a paper bag. Allow the vegetables to steam. Reduce the oven heat to 350 degrees F.. When cool enough to handle, rub the blacked skins from the pepper and chop them along with the tomatillos. Set aside.Green Chiles and Tomatillos for Roasting
  2. Add 1 tbsp lard or oil to the rimmed baking sheet. Distribute beef or venison in a single layer on the baking sheet. Sprinkle with salt and pepper. Roast until lightly browned, about 15 minutes. Set aside. Reduce oven temperature to 300 degrees F.
  3. In a Dutch oven, melt remain oil over medium heat, add onion and sauté until tender, about 5 minutes. Do not brown. Add garlic, cumin, oregano, coriander and chili powder and cook until fragrant, about 30 seconds. Add browned meat and any accumulated juices, peppers, tomatillos, broth and Rotel tomatoes. Place covered Dutch oven in the oven and braise for 3 hours. Taste for seasoning, adding cayenne if you like.
  4. Garnish with cilantro, jalapeño and avocado.
Share this Recipe
Powered byWP Ultimate Recipe
Spicy Strawberry Dessert Salsa
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Spicy Strawberry Salsa
Sweet, crunchy, fresh and delicious, this spicy strawberry dessert salsa is a winner. Pair it with paleo sugar cookies for a dessert version of chips and salsa. This Mexican appetizer staple will end your meal with a festive note!
Spicy Strawberry Salsa
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Sweet, crunchy, fresh and delicious, this spicy strawberry dessert salsa is a winner. Pair it with paleo sugar cookies for a dessert version of chips and salsa. This Mexican appetizer staple will end your meal with a festive note!
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Mix together and serve with paleo sugar cookies (link below).
Recipe Notes

Here's the sugar cookies recipe: glutenfreebaking.com

Share this Recipe
Powered byWP Ultimate Recipe

 

Paleo Crispy Fish, Hub City Ratatouille and Peach Melba

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream.

The summer is definitely here when the farmers markets are brimming with vibrant colors and a myriad of tempting fruits and vegetables. I found all the squashes, peppers, and eggplants at the Hub City Farmers Market in the Oil Center in Lafayette. And I’ve named my ratatouille accordingly. I didn’t get fresh, ripe tomatoes at the market though. It’s too early for that at the markets, but I did have all I could want thanks to Harris.

Ratatouille Vegetables

Ratatouille Vegetables

Between his greenhouse all winter and the crop in the garden, we’ve had ridiculously delicious ‘maters for six months. Talk about good! He’s experimenting with the greenhouse this summer. As you might imagine the heat of sub-tropical south Louisiana could roast tomatoes in a summer greenhouse, not grow them. And tomatoes are usually dug up and discarded after one season. But so far, the tomatoes are thriving in the greenhouse thanks to a fan and lots of cross-ventilation. After pruning the vines severely, the tomatoes are ramping up again — and they aren’t bothered by bugs in there. Meanwhile we’ve had luscious “summer” tomatoes all winter and spring, and soon all summer as well.

I decided to roast everything except the peppers and grilled those over flame.

Ratatouille Grilled Peppers

Ratatouille Grilled Peppers

While the rest went into the oven.

Ratatouille Ready to Roast

Ratatouille Ready to Roast

Hub City Ratatouille

Hub City Ratatouille

Then onto the fish.

Crispy Fish Ingredients

Crispy Fish Ingredients

A quick fry and homemade tartar sauce:

Paleo Crispy Fish

Paleo Crispy Fish

The Ruston peach crop is kicking as well, so I decided to make peach melba for dessert. This classic is normally made with peaches poached in sugar syrup, but when fresh peaches are this sweet and juicy, poaching them in syrup would deaden their lovely flavors. We had blackberries in the freezer from our yard, picked a few weeks ago, and I made paleo coconut rum ice cream. I think you’ll really like this. And my Cuisinart Ice Cream Maker is easy to use and yields consistently excellent results:

 

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream

Finally some tunes. Enjoy!

Hub City Ratatouille
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Hub City Ratatouille
An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Hub City Ratatouille
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Servings Prep Time Cook Time
4servings 15minutes 40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Over a gas flame or under the broiler, char pepper until skins are blackened. Place pepper in a heat-proof bowl and cover with plastic wrap. Allow to steam.Ratatouille Vegetables
  2. Add remaining vegetables, oil and seasonings to a baking sheet. Toss to combine and spread vegetables into a single layer. Roast for 40 minutes. Ratatouille Ready to Roast
  3. Meanwhile rub the charred skins from the peppers with your fingers and/or paper towels. Do not rinse. Cut the tops from the peppers and discard the seeds and ribs. Slice into bite-sized pieces. Remove vegetables from oven. In a bowl, combine roasted vegetables and peppers. Taste for seasoning and olive oil. Serve warm or at room temperature.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe
Paleo Crispy Fish
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Paleo Crispy Fish and Tartar Sauce
You can have crispy fried fish that's paleo, too! And tartar sauce!
Paleo Crispy Fish and Tartar Sauce
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
You can have crispy fried fish that's paleo, too! And tartar sauce!
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Mix together all tartar sauce ingredients and refrigerate.Crispy Fish Ingredients
  2. Preheat the oven to 200 degrees. Place a cookie cooling rack over a baking sheet pan, and place in the oven. In a shallow bowl large enough to lay fish filets flat, add arrowroot powder and coconut flour. Add egg and seasonings and stir to combine. Add 1/2 cup of sparkling water and mix thoroughly. Gradually add more sparkling water until batter is about the consistency of melted ice cream.
  3. Heat coconut oil in 12-inch skillet over medium high heat. Drizzle a drop of batter into the skillet. When the oil briskly bubbles around the batter, dip each fish filet into the batter allowing the excess to drip off. Place carefully into the hot oil. Do not crowd pan. Cook for about 3 minutes. With a spatula and tongs or two spatulas, carefully lift the filet and check underneath to check if it is light golden. Adjust the heat to ensure that the oil continues to bubble around the fish. Turn fish over and cook second side as you did the first. Remove baking sheet from the oven, transfer cooked fish to the baking sheet and return it to the oven while you cook the remaining fish. Serve with tartar sauce.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe
Paleo Peach Melba with Coconut Rum Ice Cream
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Paleo Peach Melba
Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Paleo Peach Melba
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Servings Prep Time
4servings 15 minutes
Servings Prep Time
4servings 15 minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
Paleo Coconut Rum Ice Cream
  1. In a medium-sized bowl combine coconut milk and cream. Whisk until smooth. Add remaining ingredients. Taste for sweetness and add more honey if desired. Place mixture into ice cream maker and follow manufacturer directions to freeze. When solid, scoop into a container and place in the freezer.
Melba Sauce
  1. In a small sauce pan, combine berries and honey. Cook over medium heat until berries break down and begin to thicken. Place mixture in a fine-mesh strainer set over a bowl. With a scraper, mash the berry mixture against the strainer until all the liquid is gone. Occasionally scrape the bottom of the strainer to remove the sauce.
  2. When ready to serve, scoop ice cream into a dish. Top with melba sauce and peaches.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

 

Mardi Gras Shrimp and Sorbet Recipes

Mardi Gras paleo fruit sorbet

Go Mardi Gras purple, green and gold with fruit and champagne sorbet. East to make, fresh and light.

Here in Louisiana the winter holidays do not slow down after New Year’s Day. Starting with Little Christmas, (January 6) the festivities gear up again with the start of Mardi Gras season. From king cakes at every gathering to raucous tunes on the radio and and on every music playing device, to krewes dressed to wow and masked balls every weekend, the celebration culminates in parades with everybody yelling, “Throw me somethin’ mister!” There is the New Orleans experience of course, and that has it devotees. Those of us in Acadiana prefer things a bit more family friendly, however, and while our Mardi Gras maybe less risqué, it’s no less exciting. If you’ve never seen extraordinary filmmaker, Pat Mire’s, acclaimed documentary, Dance for a Chicken: The Cajun Mardi Gras, check it out. It’s great. And it will give you the real story on where the traditions come from.

Everything about Mardi Gras is over the top, and if you’re here and going to parades and balls, you might not be thinking about menus, but you might wish for a lighter alternative to king cake without foregoing the color and festive flavor. Sorbet is super easy to make, and it’s refreshing after a rich meal of gumbo or other traditional dish. Sparkling wine adds a sophisticated note and makes for a show-stopping finale to a Mardi Gras party. Many of the standby dishes are old favorites like jambalaya, red beans and rice, and boiled crawfish (as soon as the season kicks off). I thought I’d riff on New Orleans barbecue shrimp and add sweet potatoes and green beans to take the dish from what is usually an appetizer to a main course. And if it matters, it’s paleo and gluten-free, too!

No menu for Mardi Gras would complete without a roster of classic tunes, so I’ve got an hour of music to keep you dancing while the shrimp simmers and you sit down to feast. Then hit repeat and dance the night away!

Paleo barbecue shrimp from New Orleans
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
New Orleans BBQ Shrimp
A New Orleans restaurant appetizer favorite becomes a Big Easy entrée with the addition of creamy sweet potatoes and crisp green beans to soak up every drop of the delicious sauce. This paleo barbecue recipe uses the traditional shell-on shrimp. See note for peeled shrimp.
New Orleans BBQ Shrimp
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A New Orleans restaurant appetizer favorite becomes a Big Easy entrée with the addition of creamy sweet potatoes and crisp green beans to soak up every drop of the delicious sauce. This paleo barbecue recipe uses the traditional shell-on shrimp. See note for peeled shrimp.
Servings Prep Time Cook Time
4servings 10minutes 15minutes
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Fill a large bowl with cold water and lots of salt (it should taste like the sea). Add shrimp and allow to soak for 15 minutes or so.
  2. Meanwhile, add sweet potatoes to a medium saucepan with 1 tbsp butter, 1/2 tsp salt and 2 tbsp water. Cover and cook over medium low heat until tender, about 10 minutes. Do not allow to brown. After 5 minutes, toss the slices and lower heat if necessary. Taste and check for tenderness. Set aside and keep warm.
  3. In a medium saucepan add 1/4 cup water and 1 tsp salt, bring to a boil over medium high heat. Add the green beans and cook until crisp tender, about 5-7 minutes. Taste and check for doneness to your liking. Set aside and keep warm.
  4. Drain shrimp. In a 12-inch skillet, squeeze lemon slices to release all their juice. Add slices to skillet and bring to a boil over medium high heat. When bubbling, add 3 tbsp Worcestershire sauce, rosemary, and Tabasco sauce. Add shrimp to the skillet and toss in the sauce, stirring constantly for 3-4 minutes. Add butter one tablespoon at a time, swirling the pan and lifting it occasionally to keep from overheating. When you've added about 4 tablespoons of butter, taste the sauce. Add more butter, Worcestershire, Tabasco, salt and pepper until the flavor is to your liking. The shrimp will be cooked after about 5 minutes. Do not over cook. Serve with sweet potatoes and green beans - and lots of napkins!
Recipe Notes

To make eating this dish less messy, you can use peeled deveined shrimp. The only difference will be that the shrimp will cook in about 3 minutes. Take care not to over cook. They're done when they turn pink and lose their translucent look.

Share this Recipe
Powered byWP Ultimate Recipe
Mardi Gras paleo fruit sorbet
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Mardi Gras Champagne Sorbet
A light and refreshing dessert for Mardi Gras: blueberry, kiwi and mango sorbets sweetened with honey and made lively with sparkling wine. Easy to make and paleo, too! See note for making without an ice cream maker.
Mardi Gras Champagne Sorbet
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A light and refreshing dessert for Mardi Gras: blueberry, kiwi and mango sorbets sweetened with honey and made lively with sparkling wine. Easy to make and paleo, too! See note for making without an ice cream maker.
Servings Prep Time
8servings 20minutes
Servings Prep Time
8servings 20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make three batches of sorbet.
  2. For mango sorbet, add mango cubes, 2 tbsp honey and 3/4 cup Champagne to blender. Purée until smooth, about 1 minute. Taste for honey; it should be fairly sweet as freezing will diminish the sweetness. Strain through a sieve. Freeze in ice cream maker until fairly firm, about 30 minutes. Remove to a container and freeze.
  3. For the kiwi sorbet, add fruit, honey and Champagne to blender. Proceed as in step above.
  4. For the blueberry sorbet. Add 2/3 of the berries to a small saucepan over medium heat. Cook for 5-6 minutes until berries are soft and juice is syrupy. Add to blender with remaining raw berries, honey and Champagne. Proceed as in first step.
Recipe Notes

If you don't have an ice cream maker, you can add the fruit, honey and Champagne mixture to a shallow pan. Place in the freezer and after 15 minutes or so, scrape up the mixture with a fork, breaking up the icy crystals. Continue to do this every 15 minutes until firm. Pack in a freezer container. If it becomes too hard to scoop easily, allow to sit at room temperature for about 10 minutes.

Share this Recipe
Powered byWP Ultimate Recipe

Powered by WordPress. Designed by WooThemes

UA-50778616-1