Happy Monday, y’all! I hope everyone had a lovely weekend. It’s Day 8 of the Paleo Iron Chef competition, and today’s not-so-secret ingredient is Shrimp.
To be honest, shrimp is not my favorite shellfish; I much prefer crawfish. Actually, I much prefer scallops, but I’ve already used those. But shrimp is what we were given, so shrimp is what I made. It’s best cooked very simply, as well as quickly since it will become tough and rubbery if overcooked. Shrimp also takes a marinade very well, and stands up to assertive flavors, so that’s what I did with it.
It was chilly, rainy and gloomy this weekend, or I’d have skewered the shrimp and vegetables and grilled them, but it was delicious stir-fried in some ghee. In fact, I was surprised how well the nutty, buttery flavor went with the citrus and smoky chipotle. The Young One inhaled it.
Note: The last time I opened a can of chipotle peppers, I pureed them in the food processor and froze them in an ice cube tray; I then bagged the cubes and stored them in the freezer. One cube was approximately 2 tablespoons, so the recipe calls for one pepper, minced, with enough sauce to make the two tablespoons.
- 2 pounds shrimp, peeled and deveined
- 1 large orange, zested and juiced
- 2 tablespoons chipotle pepper, minced, with adobo sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 tablespoons cilantro, chopped
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons ghee or clarified butter
- 1/2 large green bell pepper, seeded and cut into thin strips
- 1/2 large red bell pepper, seeded and cut into thin strips
- 1 small onion, thinly sliced
- Whisk the orange juice and zest, chipotle peppers, honey, olive oil, cilantro and salt in a large bowl. Add the shrimp and toss, coating well.
- Transfer the coated shrimp to a gallon ziplock bag and seal. Marinate, refrigerated, for at least 30 minutes.
- Melt the ghee in a large skillet or wok over high heat. Stir fry the vegetables for 1 minute. Remove the shrimp from the sealed bag, discarding the marinade. Add the shrimp to the wok and stir fry until the shrimp is uniformly pink and the vegetables are tender-crisp, about 3 to 4 minutes.
- Serve over grated cauliflower “rice” or steamed jasmine rice.
- Nutrition (per serving): 202 calories, 7.8g total fat, 200.7mg cholesterol, 607.7mg sodium, 336mg potassium, 11.2g carbohydrates, 2g fiber, 4.4g sugar, 21.5g protein.