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Friday, June 17, 2011

Shrimp slaw

by Naomi

I've been really into shrimp lately, especially the recipe I found for "Zippy Summer Shrimp" on which is presented below as part of a take-off on cole slaw. This is similar to those slaws with ramen noodles except without the ramen. Perfect for a hot summer night!

We will begin with the shrimp. Peel and rinse.

Melt coconut oil in skillet
 (sorry, blogger insists these two pictures are centered....)
Saute garlic

Add in paprika and cayenne

 Add shrimp and lemon juice

 When shrimp is cooked, season with salt and pepper (pay no attention to how I used 1/2 instead of 1/4 teaspoon salt. I have made this several times and of course the time I photograph is the time I messed up. Don't make the same mistake, it was awful!)

Set shrimp aside to cool.
 Toast sunflower seeds in skillet, stirring constantly

When they look like this, remove from heat and allow to cool.

While the shrimp and seeds are cooling chop up some cabbage, shred some carrots and wash some bean sprouts

Mix up the dressing: sesame oil, olive oil, honey, soy sauce, lemon juice and water

Mix shrimp, seeds, veggies and dressing. Do not pass GO. Do not collect $200. Refrigerate at least 2 hours to allow flavors to mix and dressing to soak in. This is perfect for me since 95% of our dinners I make ahead (we get home from track practice or the gym starving and with no patience for cooking).

 Ta da! This would be a great side dish at a cookout (even w/o the shrimp if you're worried about it sitting out).  Noodles would make it a fuller meal but that wouldn't adhere to my paleo diet. Mind you the dinners I make are often just one course of a proper meal. And that is not because we don't eat much, ha! The post-meal snack is equally as large- PB&J or eggs for the man of the house and trail mix or some baked good for me. Maybe someday I will master making more than one dish as once!
Shrimp Slaw Recipe

1 Tablespoon coconut oil
2 cloves of garlic (minced)
1/4-1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 pound of shrimp (peeled)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Heat coconut oil in skillet, add garlic and cook until translucent. Sprinkle in cayenne and paprika. Add shrimp and toss to coat. Pour lemon juice on top of shrimp. Continue stirring until shrimp are pink and opaque. Season with salt and pepper. Allow shrimp to cool while preparing the rest of the slaw.

Toast 1/4 cup sunflower seeds in skillet, stirring constantly. Set aside to cool.

Mix together the following in a large bowl:

1/4 large cabbage (about 3 cups) shredded
2 carrots shredded
1 cup bean sprouts

 Dressing: Whisk all ingredients together

 2 Tablespoon sesame oil
1/4 c olive oil
1 1/2 Tablespoons honey
2 teaspoons soy sauce
 1 Tablespoon lemon juice
2 Tablespoons water

Combine vegetables, shrimp and dressing, mix thoroughly. Refrigerate for at least 2 hours before serving.

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