Ultimate Paleolithic Collection (20 page)

-
      
1 tablespoon minced garlic

-
      
1 (6 ounce) can of tomato paste

-
      
¼ cup of sun dried tomatoes

-
      
1 pound cooked shrimp

Directions:

1.
   
Place a deep frying pan over medium heat and add the olive oil to the pan.

2.
  
Place the chopped onion, mushrooms and the chicken cubes into the pan and stir.

3.
  
Add the lime and lemon juice, as well as the spices and garlic to the pan.

4.
  
Stir well and then cover with a lid and simmer for approximately 12 to 15 minutes, stirring occasionally.

5.
   
When the onions are soft and the chicken is cooked, stir in the tomato paste and dried tomatoes.

6.
  
Continue stirring until a sauce is created.

7.
  
Reduce the heat under the pan, and allow to cook for 10 to 15 minutes, stirring occasionally.

8.
  
Finally, stir in the shrimp and simmer.

9.
  
Once the shrimp is cooked, serve into bowls.

Lemon Pepper Fish

If you dislike the taste of fish that is cooked until it is dry, you will definitely like this recipe. It makes your fish come out so moist and flavorful.

Ingredients:

-
      
2 white fish fillets

-
      
1 teaspoon pepper

-
      
Juice from ½ lemon

-
      
8 lemon slices

-
      
Ghee or butter for seasoning

Directions:

1.
   
This dish is prepared in a steamer, one like you would use to steam vegetables, so begin to bring some water in the bottom part of the pot to a boil.

2.
  
Cut two pieces of foil and make each piece big enough that it will totally encase a fish fillet.

3.
  
Place a fish fillet on each piece of foil.

4.
  
Sprinkle the pepper on the fish, pour the lemon juice over each piece, and top each piece of fish with 4 thin lemon slices.

5.
   
Place some thin slices of butter on each fish to your liking.

6.
  
Now wrap up each piece of fish in the foil and seal the ends.

7.
  
Place the foiled pieces of fish into the steamer top and cook for 20 minutes.

8.
  
Carefully unwrapped each fish fillet and enjoy with a side dish of vegetables or salad.

Nutty Flounder

If you like “crunch” like I do, you will really enjoy the nutty flavor of this fish dish.

Ingredients:

-
      
4 eggs

-
      
1 cup pecans, ground into a meal using a food processor or blender

-
      
6 white fish fillets, defrosted

-
      
1 teaspoon sea salt

-
      
½ teaspoon pepper

-
      
¼ teaspoon garlic powder

-
      
2 tablespoons fresh parsley

-
      
½ cup chopped pecans

Directions:

1.
   
Preheat your oven to 400 degrees F.

2.
  
While the oven is preheating, crack the eggs into a bowl suitable for dipping the fillets into and whip.

3.
  
Mix the pecan meal with the salt, pepper, and garlic powder.

4.
  
Pour the pecan mixture onto a large plate.

5.
   
Dip each piece of fish into the egg mixture and then coat each side of the fish with the pecan meal.

6.
  
Carefully place each piece of fish into a large baking dish.

7.
  
After all the fish is in the dish, put any remaining pecan meal on top of the fish and pat it down.

8.
  
Sprinkle the top with the fresh parsley and chopped pecans.

9.
  
Place the baking dish into the oven and bake for 15-20 minutes. Make sure the fish is cooked through and appears flaky with you test it with a fork.

Serve and enjoy.

Yummy Crab Cakes

I truly enjoy crab and these crab cakes made without breading are the way to go. You get to enjoy the wonderful taste of the crabmeat in this recipe. After these, you will have a hard time eating crab cakes any other way.

Ingredients:

-
      
1 pound crab meat—fresh or canned

-
      
2 tablespoons diced red onion

-
      
2 tablespoons fresh parsley, chopped

-
      
2 tablespoons
homemade Paleo mayo

-
      
1 teaspoon minced garlic

-
      
Salt and pepper to taste

-
      
1/8 teaspoon of cayenne pepper

-
      
1 egg

-
      
2 tablespoons coconut flour

-
      
3-4 tablespoons coconut oil

Directions:

1.
   
Place the crabmeat into a medium-sized bowl.

2.
  
Add the onion, parsley, mayo, garlic, salt, pepper, cayenne pepper, egg and flour.

3.
  
Mix thoroughly but gently so you do not cause the crab meat to fall apart.

4.
  
In a large skillet, heat the coconut oil over medium heat.

5.
   
Divide the mixture into 10 equal portions and form into patties.

6.
  
Fry for approximately 2 to 3 minutes on each side and allow the cakes to brown.

How to Make Paleo Mayonnaise

Here is a recipe for Paleo mayo you can use over and over again!

Ingredients:

-
      
2 tablespoons fresh squeezed lemon juice

-
      
2 large eggs

-
      
1 teaspoon dry mustard

-
      
Salt to taste. Start with 1 teaspoon

-
      
1/4 teaspoon cayenne pepper (optional)

-
      
2 cups olive oil

Directions:

1.
   
In a blender, add the lemon juice, eggs, dry mustard, salt, and cayenne (if using)

2.
  
Pulse for a few seconds until the mixture becomes frothy

3.
  
Turn your blender on a low setting and allow it to keep running

4.
  
Slowly add the oil—almost a drop at a time—to the mixture until it begins to emulsify

5.
   
Keep adding the oil slowly until it is all blended in

6.
  
Add salt to taste

7.
  
Store in a container in your refrigerator

Colorful Shrimp Salad

Ingredients:

-
      
1 pound shrimp, cooked and peeled

-
      
3-4 ripe avocados, peeled and chopped into ½ inch chunks

-
      
3-4 ripe tomatoes, chopped

-
      
2-3 green onions, finely chopped

-
      
1 orange bell pepper, chopped

-
      
1 jalapeno pepper, seeded and finely chopped

-
      
3-4 garlic cloves, minced

-
      
Juice of 2 limes

-
      
Olive oil

-
      
Fresh cilantro leaves, chopped

-
      
Salt and pepper to taste

Directions:

1.
   
Take a large bowl and mix the shrimp, avocados, tomatoes, onions, bell pepper, jalapeno pepper and garlic together gently.

2.
  
Squeeze the lime juice and olive oil over the top of the salad.

3.
  
Sprinkle the salad with fresh cilantro and season with salt and pepper to your liking.

4.
  
Mix gently.

Nutty Baked Salmon