Happy Friday!! I just found out that I won a $100 gift card from Primal Life Organics (more on their company in a later post), so mine is off to a good start!
I’ve always loved writing. As a kid, I was often reading or writing stories, poems, and “books.” And I’ve always loved cooking; my mom cooked all the time. So does her mom, and so did her mom. Family reunions always left me stuffed with sausage, sides flavored with bacon fat, and kolaches.
So after countless people asking me, “When are you going to start a blog?”…I’m finally doing it!! Now that I don’t eat many of the foods I grew up with, I have to get creative. I love modifying recipes and finding something that won’t make me feel like death. And of course it has to taste great! So this blog will be a mixture of modified, inspired, and completely original recipes. I have many original recipes from my mom and grandma that I strive to make my own. Some may be fully AIP-compliant, Paleo, or even vegan (gasp!). I have an egg intolerance, and I haven’t reintroduced any dairy other than pastured butter yet, so any baked goods may very well be vegan (unless they have gelatin or honey).
This first recipe is a collaboration between me and my husband. He’s constantly asking what else I have to put on the grill! I put together the base for the marinade, but he helped out with the seasonings. My husband and I agree that it was some of the best shrimp we’ve had!! To me, the flavor is very reminiscent of something that isn’t AIP…but I can’t put my finger on it! The red palm oil probably has something to do with it since it imitates a “buttery” flavor. And the horseradish didn’t make it spicy but gave a tiny kick.
Time: 1 hour; Serves: 4-5
• 2 lbs 40/60 gulf shrimp (or other wild-caught variety), tail-on and shell-on
• 3 Tbsp AIP BBQ seasoning (I used recipe from the He Won’t Know It’s Paleo cookbook)
• 2 Tbsp organic apple cider vinegar
• 2 Tbsp Red Boat fish sauce
• ½ C coconut aminos
• ½ C sliced green onions (about 3)
• ½ Tbsp dried parsley (or 1 Tbsp fresh)
• 2 Tbsp prepared horseradish (I used recipe from the Nourish cookbook)
• 5 garlic cloves, minced
• ¼ C red palm oil, sustainably-sourced
- De-vein shrimp. You can shell them, but we leave shell-on.
- Marinate shrimp in all ingredients except the red palm oil, the longer the better.
- Prepare smoker with mesquite wood and all-natural charcoal. When smoker is ready, transfer shrimp to large aluminum or glass pan and add red palm oil on top.
- Mesquite smoke for 15 minutes, then cover with aluminum foil and stir at 5-minute intervals for 15 more minutes. Remove from grill and allow to rest for 10 minutes.
If you cooked with shell-on, serve with lots of napkins!! It gets messy. I served over Cajun cauli-rice (never mind the green bell pepper in my pic–reintro). You can also cook in the oven instead of grill, 400°F for 20-25 minutes.