Paleo Seafood and Salmon Chowder
Ingredients
15-20 raw shrimp (lrg)
3 slices of bacon or 3 oz of pancetta, diced
1 small onion finely chopped
1 teaspoon dried dill or 1 tablespoon of chopped fresh dill
1 bay leaf
black pepper to taste
1/8 tsp of cayenne pepper or to taste
2 stalks of celery finely chopped
1 1/2 to 2 cups of chopped peeled turnips or small cauliflowe florets
1 1/2 cups of chicken stock or organic chicken broth (BOX)
5-6oz salmon filet (organic)
1 can of unsweetned coconut milk
dill to garnish
Instructions
#1Cook bacon in large saucepan over med – low heat when the bacon releases the fat and onion, dill , bay leaf , black pepper and cayenne pepper and cook until the bacon is almost crispy.
#2Add your celery , cauliflower and chicken broth simmer until vegetables are tender and 5 – 7 minutes .
#3(Optional: I poached the fish before adding it to the soup, so the soup wouldn’t taste too “fishy” for the kids. ) In a med saucepan bring 3 cups of water to boil. Add shrimp to boiling water for 10 seconds, remove then add to soup. Add salmon to boiling water for 5 mins, remove, chop in bit size pieces and add to broth.
#3 Remove skin from salmon and chop in bit size pieces, add to soup along with the raw shrimp (peeled).
#4 Simmer slowly stir in coconut milk, bring to boil and then simmer for approx. 10 minutes.
#5 ENJOY!
Paleo Shrimp Salad
OMG I made this for lunch today and I could of eaten the whole thing….It was that tasty.
Paleo Shrimp Salad
The blendof the fresh dill, galic and mustard was a perfect mix and made this salad so refreshing. I will make this on a weekly and have it on spinach, or kale, it was also very good on a tomato. YUM. I hope you all enjoy it as much as I did.
Ingredients
2 Large tomatoes – sliced thick
1 lb cooked medium sized shrimp tails removed
2 cups chopped purple cabbage
½ a small red onion finely diced
1 small cucumber peeled, sliced, and diced
4 Omega 3 enriched hard-boiled eggs peeled and chopped
1 tbsp Fresh dill
1 tsp garlic powder
3 tbsp olive oil
2 tbsp fresh squeezed lemon juice
1 tbsp ground mustard
Fresh cracked black pepper to taste
Instructions
Cook shrimp, cut the shrimp in halves or in thirds (depending on the size of the shrimp) and let cool. Mix cabbage, cucumber, onions, egg. Add the dill, garlic, mustard, olive oil, lemon juice, mustard and pepper and mix well. Serve huge scoops on top of the thick sliced tomatoes.
Basil Shrimp
This is right before they hit the grill, the basil is hidden under the prosciutto
I love these shrimp, I make them for BBQ’s, great to top a salad or to pair up with a steak. It’s easy, very few ingredients, paleo and ppl don’t even know it! super flavorful.
This is right before they hit the grill, the basil is hidden under the prosciutto
Ingredients:
30 jumbo shrimps, peeled, cooked and cooled (do not over cook).
10 thinly sliced procutto ( and cut length wise in 3, total 30 long strips)
30 basil leaves
3 tbs olive oil
1 chives thinly sliced
1 galic clove crushed
pinch of pepper
15 small wooden skewers
Instructions
Wrap each individual shrimp with a basil leaf, then the strip of prosciutto. Immediately put on skewer (2 per skewer). Mix olive oil, garlic, chives, pepper and brush on shrimp skewers before placing them on the grill or BBQ. Grill on each side till prosciutto is crispy ( approx. 2-3 mins ea. side).
They are seriously mouth watering.
