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Dinner

Paleo Shrimp Creole

By Monica Bravo 2 Comments

paleo shrimp creole

Crawfish stock from the weekend family boil

Are you looking for a Paleo shrimp creole recipe? Here’s a delicious one. 

And… it’s another New Orleans themed post for Bravo for Paleo. We can’t help but love crawfish. But this is shrimp creole right? Yes it is, but my grandmother Mere and my great-grandmother always said crawfish stock packs more flavor than shrimp. So we took the unsucked heads, onions, lemon, and made a stock all day. (The stock is what makes a good NOLA meal) Then we followed a Shrimp Creole recipe from my Rouses everyday Magazine, which was surprisingly Paleo already. This dinner had wonderful flavor, and the experience was great as well. 

paleo shrimp creole

Becnel’s Creole Tomatoes

The best way to make a meal taste amazing is with local ingredients. These local Creole tomatoes, the Louisiana shrimp and crawfish really made all the difference. It’s important to buy local and organic because of the higher nutrient level, and your taste buds will thank you. 

So enough chatting, here was the final outcome. 

Paleo Shrimp Creole with Riced Cauliflower

Paleo Shrimp Creole with Riced Cauliflower

Serve with riced cauliflower, or faux-tatoes. 

Paleo Shrimp Creole
2013-06-13 20:18:35
Serves 6
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Ingredients
  1. 4-5 large tomatoes
  2. 2 Tablespoons butter (preferably pastured)
  3. 1 stalk celery, chopped
  4. 1 cup diced green bell pepper
  5. 1 1/2 cups Vidalia onion (or yellow)
  6. 1/4 cup tomato paste (look for low sugar content, no added sugar)
  7. 1 bay leaf
  8. 3 cups crawfish/shrimp stock
  9. 4 lbs. of 21-25 wild-caught Louisiana shrimp
  10. 1 head of cauliflower
Instructions
  1. Bring 1 quart of water to boil in a medium saucepan. Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the tomatoes from the water and pull off the skin (see picture). Seed and dice the tomatoes then set them aside.
  2. Melt the butter in a large pot over high heat. Add the celery, bell pepper, onion, and tomato and saute for 7-10 minutes until the tomato is nearly dissolved and the vegetables begin to caramelize. Reduce the heat to medium and add the tomato paste, bay leaf, and spices if using shrimp stock. Allow the mixture to simmer for an additional 3-4 minutes until the vegetables are a rich caramel color. Add the stock and reduce the mixture at a low rolling boil over medium heat for 25 minutes. Add the shrimp and simmer for an additional 10 minutes until the shrimp are pinked and cooked through. Serve with Riced Cauliflower.
To make Riced Cauliflower
  1. Chop up raw cauliflower; break florets into somewhat even pieces.
  2. Add to food processor and pulse until rice-like consistency. It is important not to over pulse or you may puree it.
  3. Take riced raw cauliflower and you can either microwave for 10 minutes OR cook in coconut or olive oil in a pan.
Notes
  1. We used crawfish stock which is full of flavor. If using another type of stock you can add 1/2 teaspoon cayenne pepper, 1 teaspoon paprika, sea salt and pepper.
By Monica Bravo
Adapted from my Rouses everyday Magazine
Adapted from my Rouses everyday Magazine
Dr. Monica Bravo https://drmonicabravo.com/

Filed Under: Dinner, Paleo Recipes, Special Diets, Whole 30 Tagged With: Healthy Eating, new orleans food, Paleo, Primal, Rouse's recipes, shrimp creole

Paleo Crockpot Flank Steak- Mexican

By Monica Bravo 4 Comments

Looking for more crockpot recipes? Try this Paleo Crockpot Flank Steak recipe. 

Looking for a recipe you can just throw in the pot and let it cook. Try this Paleo Crockpot Flank Steak Recipe.

A huge reason for not eating healthy is the expense. People will try to find any excuse to not eat healthy, but money is a reasonable one. Fortunately, there are ways to eat healthy on a budget. The way I think about it is- you pay now for quality food and good health, or you pay later for medical bills and a bad quality of life. Either way you are paying. 

For all those on a budget, flank steak is a wonderful choice. Many people have a problem with their flank steak coming out too tough, but this recipe will guarantee a tender outcome. It has a Mexican flavor to it, which I personally love!

Want to know where to buy good meat? Topline foods is a favorite. Want to know how to eat healthy on a budget? Check out this resourceful site. 

Here are some sides you may want to serve with it: 

  • Kale Salad
  • Brussel Sprouts
Mexican Flank Steak
2013-06-09 21:05:20
The easiest way to cook flank steak. This recipe has a Mexican twist with great flavors!
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Ingredients
  1. 1 flank steak
  2. 1/2 small can of green chiles
  3. 1 large red onion, chopped
  4. 1/4 teaspoon black pepper
  5. 1 teaspoon of chili powder
  6. 1/4 teaspoon of cumin
  7. 1 Tablespoon of olive oil
  8. 1-2 cloves of garlic minced (depending on taste)
Instructions
  1. In a small pan, sear the flank steak in olive oil on both sides.
  2. Add all ingredients to slow cooker.
  3. Cook on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.
Adapted from Lifetime Moms
Adapted from Lifetime Moms
Dr. Monica Bravo https://drmonicabravo.com/

Filed Under: Crockpot, Dinner, Paleo Recipes, Special Diets, Whole 30 Tagged With: flank steak, Healthy, Healthy Eating, Paleo, paleo flank steak, Primal, Whole 30

Redfish on the Half-shell

By Monica Bravo 2 Comments

pecan-fishThere is nothing better than freshly caught Louisiana Redfish.  The term Half-Shell refers to a redfish that when cleaned you leave the skin on what I refer to as a slab of meat.  Most people seem to take the scales off to make a cleaner presentation.  The fish is cooked on a BBQ Pit with the skin down, which takes the brunt of the heat and any flame ups from the coals.  We use and are huge fans of The Big Green Egg and for this application used pecan wood chips.   

Ingredients: 3-4 red fish, seafood rub, 1 stick butter, 1 cup pecans, a grill! 

The process is as follows;

Soak your wood chips for an hour.  We used pecan, but BBQ aficionados tend to prefer fruit woods for fish, such as apple.  Academy, Big Box, or hardware stores carry a good selection.

I get my grill up to 250-300 degrees for a good while then place the soaked wood chips to get a good smoke going.

The fish preparation prior to this is as follows;

Season the fish with your favorite seafood rub (We use Paul Prudhomme’s).  Go easy here.  Less is more.  There is no need to overpower the fish, especially if you use smoke. You could just use some kosher sea salt and pepper.  

In a small sauce pan, melt a stick or MORE of grass fed butter, then add a cup of sliced pecans, and a squeeze of lemon. After about five minutes spoon the mixture over the fish.  (Fresh chopped garlic is awesome in this recipe as well).  Save a little of the butter to add during the cooking process. 

Put the redfish slabs, skin down on your pit.  The smoke will be rolling at this point.  The cooking time will depend upon the thickness and size of your slabs! Remember to add remaining butter halfway through.  What you are looking for is the separation of the meat to determine when it is done.  With experience, you will recognize what this looks like.  These slabs took about 20 minutes on 250 degrees.  Use a large handled spatula to remove on a plate.  Hit with an additional squeeze of lemon at the end.

Enjoy!!!

 Note: pair any of our vegetables with this recipe! I personally love the kale salad with it. 

 

Filed Under: Dinner, Paleo Recipes, Special Diets, Whole 30 Tagged With: fish, Healthy Eating, Paleo, paleo fish, Primal, Recipe, redfish, redfish on the halfshell, Whole 30

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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