Nom Nom Paleo

Tabil Seasoned Sautéed Shrimp

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[UPDATED July 1, 2012: This ain’t a new recipe (it’s from over a year ago), but it continues to be popular and the old photos were all kinds of horrible, so I updated this post with new pics. Enjoy (again!)]

Frozen shrimp can be a godsend when you don’t know what to cook for dinner. Tonight when I woke up, I putzed around the kitchen in a daze until I remembered I had a bag of frozen shrimp in the freezer. Bingo!

Here’s what to wrangle up to serve 2 people:

  • 1 pound large frozen shrimp (21-25 per pound)
  • 1 tablespoon Tabil seasoning (the recipe is available on my iPad app)
  • 1 tablespoon kosher salt
  • 2 tablespoons macadamia nut oil (or coconut oil), divided
  • handful cherry tomatoes
  • handful fresh basil leaves (optional)

Here’s the process:

Dump the bag of frozen shrimp in a colander and run cold water over them for around 5 minutes or until defrosted.

Peel the shrimp and devein them by cutting a shallow slit down the back and pulling out the icky black intestine.

Toss the drained shrimp with Tabil seasoning, salt, and a tablespoon of macadamia nut oil.

Heat up a large skillet on medium high and add the remaining tablespoon of macadamia nut oil.

When the pan’s hot, sear the shrimp in two batches making sure they aren’t overcrowded…

…about a minute on each side.

Remove the shrimp to a serving platter and toss the cherry tomatoes into the empty pan. Roll the tomatoes in the grease until they’re warmed through and add them to the shrimp.

Chiffonade the basil…

…and sprinkle it on the shrimp and tomatoes.

Didn’t I tell you this dish was simple?

Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale

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I’m not gonna lie. This recipe is long and involved and may make you not wanna cook for a few days afterwards. Thankfully, this beef stew is the bomb diggity so it’s worth the work. Beef stews that are slowly braised in the oven are tastier than those you cook in a slow cooker or pressure cooker. Make this stew on a lazy weekend day so you can serve it later in your workweek. It reheats well and, like all stews, it tastes better the next day.

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My favorite cut for beef stew is boneless short ribs but there was a sale at Whole Paycheck for chuck roast so that’s what I used. Short ribs get super tender and don’t dry out like chuck can so use them if you can.

Here’s what I assembled:

  • 4 lb chuck roast 
  • 4 large leeks, white parts only (split down the middle and sliced crosswise)
  • 6 shallots, peeled and trimmed
  • 4 tablespoons, divided of macadamia nut oil or fat of choice
  • 5 garlic cloves, peeled and smashed
  • 6 ounces Cremini mushrooms, washed and quartered
  • 2 celery stalks, cut into medium sized pieces
  • 4 large carrots, cut into fourths
  • 12 mini parsnips, trimmed
  • 14.5 ounce can of diced tomatoes
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 bunches lacinato kale, blanched
  • Kosher salt and freshly ground pepper

Here are my ingredients all prepped…

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…and my hunk ‘o beef.image

Here’s what I did:

I preheated my oven to 300 F and moved the rack to the lower middle.

I dried off the roast and cut it into 2-inch chunks and seasoned them with salt and pepper.

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Then, I gathered my leeks and shallots…

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…and sautéed them over medium heat with 2 tablespoons of macadamia nut oil in a large cast iron skillet. I seasoned them with some salt and pepper and once they were softened and browned, I threw in the garlic cloves to get a little color. Then, I transferred them to a large Dutch oven.

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Next, I sautéed my mushrooms with some salt and pepper in the skillet…

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…and transferred them to the Dutch oven. I threw the celery, carrots, and parsnips (and some salt and pepper) in the skillet to brown. Since there was a lot of fond developing on the bottom of the skillet, I dumped in the can of diced tomatoes to help release it.

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I transferred the root vegetables to the Dutch oven and added the bay leaves and thyme sprigs. Then, I quickly rinsed out my skillet and heated a couple more tablespoons of macadamia nut oil over medium high heat. I seared the beef cubes in four batches so the pan wasn’t overcrowded and the beef would brown properly.

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After I was done searing the beef, there was a lot of frond left on the bottom of my skillet so…

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…I added the cup of chicken broth to release the meaty browned bits, and poured it over the beef stew in the Dutch oven. If I wasn’t on the Whole30 program, I would’ve added some wine as well to deglaze the pan. I added the cider vinegar and stirred the contents of the Dutch oven…

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…and covered it with a piece of Parchment paper and the lid.

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I popped the stew in the oven for 2.5 to 3 hours or until the meat was nice and tender.

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I tasted for seasoning but because I had added salt and pepper at each step of the cooking process, the stew didn’t need anymore. Then, I removed the twigs and leaves and transferred the stew to a container to store in the fridge.

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In the meantime, I also blanched and squeezed dry two bunches of lacinato kale that I stored in the fridge until I was ready to reheat the stew.

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When I reheated the stew tonight, I poured all the contents back into my Dutch oven and brought it to a boil over high heat. Then, I reduced the heat to a simmer and covered it for around 20 minutes to heat throughout. Then, I added the chopped blanched kale…

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…and simmered the stew for around 5-10 more minutes.

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This stew is a keeper. Even though it was a pain to make, it was a delicious, rib-sticking meal that fed 4 adults and 2 kids and provided 4 boxes of leftovers. Plus, my older rugrat gave it a 5-star review. Awwww….