I’m not fully sure where my inspiration came from with this meal. A friend passed on a bag of tomatillos to me and I wanted to create something a bit different with them. Chicken is a great pair with tomatillos but as I mentioned, I wanted try something new. And I wanted a one pot meal so I wasn’t interested in making tomatillo salsa and then cooking something else on top of that. Somewhere in this thought process I got the idea to bake tomatillos with a protein and veggies. I think I’ve seen this concept on a menu somewhere. Shrimp seemed like the obvious answer and from there everything fell into place.
Since this is a one pot meal I added my veggies right along into it.. farm stand patty pan squash and corn. But as I was making this I thought this would be a great taco dish.. omit the squash and corn and serve the tomatillo shrimp with tortillas, shredded cabbage, and whatever else sounds good to you. Of course you can still serve it in tacos with the veggies if you prefer. I baked off two ripe plantains and ate this shrimp dish over those. Perfect for me!
Tomatillo Bake with Shrimp and Veggies
A one pot baked meal of tomatillos, shrimp, corn, and patty pan squash.
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced/pressed
- 1.5 lbs tomatillos, chopped
- 2 ears corn, kernels removed
- 1 patty pan squash, halved and cut into wedges
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 lb shrimp, peeled and deveined (I bought mine cleaned with the tails still on)
- 1/2-1 cup cotija cheese
- 1/2 cup cilantro leaves
- 1 lime, quartered
- Preheat oven to 400.
- Heat up olive oil in a large (10 or 12") skillet over medium heat. Once warm add the onion and cook 5 minutes to brown.
- Add the garlic, tomatillos, corn, squash, cumin, and coriander. Season well with s&p. Turn heat down a bit, not all the way to low, and continue to cook for 10-15 minutes until the tomatillos have started to release their juices.
- Stir in the cheese, crumbled, and the shrimp.
- Bake in the oven for 10 minutes.
- Remove pan from the oven and top with 1/2 the cilantro leaves, chopped if desired.
- Serve right out of the pan with lime wedges and remaining cilantro.
If you're looking for some heat throw in a fresh minced jalapeño pepper!
Baked plantain.. peel 2 yellow plantains and slice lengthwise. Then chop into 2" pieces. Coat in coconut oil and place in a lightly greased, with coconut oil, pyrex dish. Bake 10 minutes - while you bake the dish.
I can finally say it’s officially summer. The warm weather has set in! Lots of outside time with the kids. Playing at splash pads, going to playgrounds, having picnics, and playing in our yard. We are loving it! And the garden is really starting to come in (insert happy dance). It felt like spring was never going to end for a moment there. The rain just kept on coming. We are still having bits here and there but just enough to cool things down and keep the moisture in the ground.
As we are all enjoying the outside time meals are becoming simpler and lighter. It’s entirely too hot to spend much time cooking or eating dense foods. And this salad is perfect for these summer days. Fresh greens from our garden, toasted pecans, blueberries, carrots, and cucumbers. Topped with a piece of grilled salmon. A meal that comes together in 15 minutes. Perfect!
A fresh green salad topped with a fillet of grilled salmon. Top quality salmon is essential for this recipe. There is no marinade for the flavor to hide behind. We buy ours from a vendor at the farmer's market, wild Alaskan salmon. It does not disappoint!
- 6-8 oz fillet of salmon (1 per person)
- shredded carrots
- cucumber, chopped
- vinegar (I used pear cranberry white balsamic)
- olive oil
- Heat grill.
- Coat salmon fillets in olive oil and season with s&p. Set aside.
- Heat a skillet over medium low heat and add the pecans. Toast until lightly browned and fragrant.
- Wash and chop greens.
- Place greens in bowls and top with toasted pecans, blueberries, carrots, and cucumber.
- In a small mason jar add vinegar, olive oil, s&p. Shake well to combine.
- Cook salmon on a hot grill a few minutes on each side, covered. Every grill is different but we do about 4 minutes skin side down and flip for another 3 minutes.
- Toss salads with dressing and top with salmon filet.
I've been on a specialty balsamic vinegar kick, but don't hesitate to use plain balsamic or white balsamic instead. I don't measure my ingredients but I would say I use a 1:1 - 1:2 ratio of vinegar to oil. I like the vinegar flavor to really come through. For a milder flavor start with 1:3 vinegar to olive oil.
This is round two of this salad within four days. I loved it so much I knew I wanted to make it again to blog and share. Many times I switch things up to improve the original recipe, but not this one. It was perfect. I loved the crunch from all the different vegetables and the miso lime dressing, an excellent compliment. This meal really did it for me, crunchy and colorful!
- 2/3 lb shrimp
- zest of 2 limes
- 1 teaspoon coconut vinegar
- 2 garlic cloves, chopped/pressed
- 1 tablespoon grated ginger
- 1 tablespoon olive oil
- snap peas
- bean sprouts
- daikon radish
- fine rice noodles
- miso lime dressing
- Peel and devein shrimp. Place in a glass tupperware and add lime zest, coconut vinegar, garlic, ginger, and olive oil. Season with s&p. Cover and refrigerate at least 2 hours.
- Cook rice noodles according to package. Rinse and let drain in a colander.
- Prepare the salad: Chop greens and snap peas, place in a large salad bowl. Using a mandolin make medium matchsticks with the radish and carrots, and large matchsticks with the mango. Add to salad bowl along with the bean sprouts and rice noodles. Toss and set aside.
- Heat up a saute pan over medium heat. Add a bit of olive oil and cook the shrimp until just opaque, ~5 minutes. Let cool slightly.
- Dress the salad with miso lime dressing. Serve into bowls and top with shrimp. Garnish with cilantro.
Cheers to food! Double cheers to creating good food with no plan, using what’s left in the fridge. Triple cheers to loving your creation. Need I say more?
Warm Shrimp, Fennel, & Endive Salad
A filling salad of shrimp, fennel, endive, lemon juice, parsley, and white wine. Oh and bacon. Never forget the bacon!
- 1 lb shrimp
- 3 garlic cloves, minced
- olive oil
- 5 slices bacon
- 1 medium onion, chopped
- 1 large fennel bulb, sliced thin
- pint baby heirloom tomatoes, chopped (substitute cherry)
- 1/4 cup dry white wine, pinot grigio
- 1 lemon, zest and juice
- 1/4 cup chopped parsley
- 3 large endive, chopped
- 2 oz smoked goat cheese
- A few hours before cooking peel and devein shrimp. Season with s&p and place in a glass container. Prepare garlic and mix in with shrimp. Cover and refrigerate.
- At cooking time - cook bacon over low heat to render out fat. Once done remove from pan and set on a plate.
- In a large saute pan add a bit of olive oil over medium high heat. Once warm add the garlic shrimp and cook a few minutes until just cooked through. Remove from pan and set aside.
- Add a bit more olive oil to the pan and lower the heat to medium. Add the onion and cook for 3 minutes, until it starts to sweat. Stir in the fennel and continue to cook another 6-8 minutes until close to being tender crisp.
- Stir in the chopped tomatoes, white wine, lemon zest, and lemon juice. Season with s&p and let the wine cook off and tomatoes soften 3-5 minutes.
- Stir in the shrimp, parsley, and endive (reserve a tablespoon or so of chopped parsley). Just heat through and wilt the endive. Crumble bacon (reserving a tablespoon or so), and toss into the dish.
- Top with chopped/crumbled smoked goat cheese, reserved parsley and bacon crumbles.
This dish would be great over pasta if you are interested in upping the carbs! I love goat cheese but a great substitute would be mozzarella, smoked mozzarella, or fresh grated pecorino romano.
I rarely post any meals that are not my own but this recipe is worth sharing! It’s paleo (peanut free), sugar free, and most importantly delicious. Like really delicious.
Typically, foods that I love eating in restaurants I do not cook at home. I mean let’s be honest, I know my version of pad thai won’t be nearly as good as an authentic restaurant. I have no problem with this, but I have found a solution.. this dish. I get the same satisfaction that I do while eating pad thai but I don’t feel like my recipe is competing with something restaurant quality. It’s the perfect paleo home cook recipe.
The base of this ‘pad thai’ sauce is sunflower seed butter and coconut milk. I don’t love the taste of sunflower butter but with the addition of lime juice, garlic, ginger, coconut aminos, and coconut vinegar something magical happens. This is by no means a true pad thai sauce, but it is a perfect substitute. I found this recipe over at Our Paleo Life. But the original recipe came from The Clothes Make the Girl. I made a few modifications to suit my tastes and have shared my version below. This is definitely worth a try!
Paleo Pad Thai (serves 4)
- 4 tablespoon lime juice (2 maybe 3 limes)
- 2-3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 tablespoons coconut aminos
- 1″ piece of fresh ginger, grated
- 1 tsp coconut vinegar
- ½ cup sunflower butter (like Sunbutter)
- ½ cup coconut milk
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic
- coconut oil
- 2 eggs
- 2 teaspoons coconut aminos
- 6-8 scallions, chopped into 1/2″ pieces (set a few tablespoons of the chopped greens aside)
- 1 cup shiitake mushrooms, chopped
- 1 1/2 cups sugar snap peas, chopped into 1″ pieces
- 1/2 cup shredded carrots
- 1 medium spaghetti squash, cooked and scraped into ‘noodles’
- 2 cups bean sprouts
- lime wedges
- Place all the ingredients from the lime juice all the way to the sunflower butter in a food processor or blender and pulse until well blended and smooth. Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
- Heat up 2 tablespoons coconut oil in a large skillet over medium low heat. Add the garlic and cook 2-3 minutes. Toss in the shrimp and cook until just tender and pink. Remove from pan and set aside.
- Crack the eggs into a bowl and scramble with the coconut aminos. Using the same large skillet add 1 tablespoon of coconut oil over low heat. Add the eggs, cover the pan, and cook about 4 minutes. Flip the eggs and lightly brown the other side. Remove the eggs from the pan and cut into thin strips with a sharp knife. Set aside.
- Again using the same pan, increase heat to medium-high and add 2 teaspoons of coconut oil. Sauté the green onion, snap peas, mushrooms, and carrots until they’re tender-crisp.
- Add the spaghetti squash, shrimp, and cooked egg to the pan stirring until heated through, about 3 minutes. Add the sauce to the pan and mix until everything is well-blended and hot.
- Spoon into bowls and top with bean sprouts, reserved scallion greens, and cilantro leaves. Serve with fresh lime wedges.