Need party food? Bacon-wrapped figs are tasty, but they’re not the only hors d’oeuvres in the Paleosphere, you know. Want to try something different?
I grew up eating Chinese dim sum, but I can no longer tuck into a basket of dumplings without feeling grossed out about the soy, vegetable oil, cornstarch and MSG in every bite. Thankfully, Paleo-friendly dim sum can be whipped up in a hurry. This recipe, from our best-selling Nom Nom Paleo iPad® app, is a great party dish ‘cause it’s simple, crowd-pleasing, and stealthily Whole30-compliant.
Keep reading for the recipe!
[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?
Want another quickie?
This dish can be made in about 10-15 minutes and that INCLUDES defrosting the shrimp! Frozen wild shrimp is always in my freezer and it should be in yours, too!
Follow the jump to see how to make it!
Tonight’s my hump day so I only have three more nights to work after tonight. Slowly but surely I’m eeking through this workweek. What’d I pack for my meals? I thought you’d never ask!
Here’s what I gorged on from midnight to midnight:
The first snack of the night was a can of sardines.
This imported brand has fancy packaging but my fishies had a few too many scales on them. Scales make me angry.
My “lunch” box was filled with leftover tandoori chicken, sauteed spinach and bacon, and winter squash puree.
To settle my grumbly stomach, I snacked on some macadamia nuts and coconut flakes at 4:00 a.m.
My last meal at work was a box of leftover kebabs and nuked green beans.
You know how there are some leftovers you look forward to eating again? Charred meats make me smile.
After work, I came home and hung with my family. An hour later, I met up at the Mountain View Farmer’s Market with my new CrossFit buddy, Erin. Even though I picked up my vegetable CSA box yesterday, I still bought a ton of produce and a couple boneless pork roasts to boot. Once you go Paleo, you can never have too many veggies and meat. Plus, my hubby set up our new chest freezer so I’ll be hoarding animal parts from here on out.
After snoozing the afternoon away, I woke up and made some chow for the family. I know it seems like I love to cook but sometimes it’s a real pain in the ass getting a Paleo meal on the table. Luckily, tonight’s dinner required minimal prep work and still turned out tasty. I didn’t even take out a knife and cutting board to chop stuff up. And it was on the table after only 40 minutes of me slowly puttering around the kitchen. Really.
I grilled up some Tabil-seasoned grass fed rib eye steaks…
…Tabil-seasoned sauteed shrimp…
…and roasted broccoli.
Here’s my plate of surf ‘n turf:
Today was a bit trickier in the Whole30 compliance department because I had to navigate through a Paleo-unfriendly family get-together and scramble to grab lunch on the run.
The day started out fine with a breakfast of leftover sous vide chicken breast over leftover stewed vegetables (all the beef shanks are long gone).
I nuked my bowl for about a minute and spooned on a dollop of guacamole.
In anticipation of a non-Paleo-friendly family lunch party, my mid-morning snack consisted of a can of sardines and kale chips. After pretending to eat some dim sum at Fitbomb’s cousin’s party, the two of us made a pitstop at Chipotle Mexican Grill and we each ordered salads with half carnitas and half barbacoa, extra guacamole, no beans, fresh tomato salsa, and tomatillo-red chili salsa.
In the afternoon, I popped my marinated pork leg in the oven to slowly braise over 3.5 hours. (I’m serving the pork later this week.)
While I puttered around in the kitchen, I scarfed down some more coconut flakes and macadamia nuts.
For dinner, I made some pan-grilled sumac pepper finishing salt seasoned shrimp…
…that I served over a bed of arugula, shredded carrots, and diced avocados.
The greens were dressed with some freshly squeezed Meyer lemon juice, avocado oil, salt, and pepper.
Only 19 days left! I kinda can’t wait until the Whole30 is over. Don’t get me wrong: I’m happy to push the reset button on my diet, but I can’t live like this all year round. I need me some dark chocolate.
I forget how convenient frozen shrimp can be. I buy the frozen wild shrimp that’s already peeled and deveined from Trader Joe’s and I just dump them in a strainer (straight from the ice box) and run cold tap water on it for ~ 5 minutes to defrost them. Then, I toss the shrimp with some olive oil, salt, and pepper and fry them up in some butter and ghee. When I plate them, I squeeze on some lemon or lime and sprinkle on some chopped parsley (if I’m feeling fancy).
Tonight, I served up the shrimp with some cauliflower “rice” and roasted broccoli and bacon.
This dinner was easy and yummy but I was hungry an hour or two later. Damn shrimp is too low calorie!