Tag Archives: shrimp

  1. Banh Mi Salad {Keto, Paleo, Whole30}

    Banh Mi Salad. This is a delicious take on Vietnamese classic sandwich, the Bánh mì. Keto, paleo, Whole30 and gluten-free, this deconstructed take on one of my favorite sandwiches is loaded with flavor, fresh crunchy vegetables and so much color. I cannot wait for you to try this one.

    Banh Mi Salad {Keto, Paleo, Whole30}

    Banh Mi Salad {Keto, Paleo, Whole30}

    Alright all my keto, paleo, Whole30 pals, you didn’t think I would leave you hanging on this whole Banh Mi thing, did you? I shared my delicious gluten-free Banh Mi Sandwich a few weeks back, as part of a Sammie Smackdown Contest with Canyon Bakehouse, all for a very good cause, but a lot of you, like me, are generally on that grain-free train. I feel ya, I feel better that way, too! But, there’s no reason we can’t get it on these sammie vibes, in our own way. Enter the Banh Mi Salad, my new favorite thing!

    Banh Mi Salad {Keto, Paleo, Whole30}

    Banh Mi Salad {Keto, Paleo, Whole30}

    I entered my tasty take on this classic Vietnamese sandwich, the Banh Mi, to try to win $10,000 for my charity, Joyful Heart Foundation. Joyful Heart is a leading national organization with a mission to transform society’s response to sexual assault, domestic violence, and child abuse and support survivors’ healing. Through healing, education, and advocacy, they are paving the way for innovative approaches to treating trauma, igniting shifts in the way the public views and responds to these horrific acts of violence and reforming legislation to ensure justice for survivors – and ultimately working to end this violence, forever!

    Voting is still open. It remains open until August 20th and you can vote up to 3 times a day for my sandwich, with extra votes coming in if you share on social media and sign up through email to win a years worth of gluten-free bread! Head over to the Sammie Smackdown contest on Canyon Bakehouse’s website and help me by voting EVERY SINGLE DAY until the contest ends on 8/20. It would mean the world to me to win this money for this incredible, privately funded organization, doing such important work. 

    In the meantime, if sandwiches and bread aren’t so much your thing, you need to make this epic salad, inspired by that sandwich. All the flavors, tastes and vibes, without the bread. (And yes, I am aware that Banh Mi literally translates to bread, so this becomes an oxymoron of sorts, but I am OK with that.) If you are following a paleo or keto approach to your eating or maybe just doing a Whole30 and looking to have something fun, this salad is for you!!

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  2. Lemon Garlic Black Pepper Shrimp {+ Video}

    Ready in a flash, at 15 minutes or less, this one-pan Lemon Garlic Black Pepper Shrimp is garlicky, buttery, with a fresh, bright flavor from the lemon and just a little heat from the black peppercorns. Pair with zucchini noodles, cauliflower rice or cauliflower mash for an easy-to-make meal, perfect for a busy weeknight, but elegant enough to serve up to guests.

    Lemon Garlic Black Pepper Shrimp

    Lemon Garlic Black Pepper Shrimp

    Since I have launched the Meal Plans Service and especially as I have continued to work one-on-one with nutrition clients, I have found myself very drawn toward creating simple, yet still fairly epic weeknight meals. Meals that ‘WOW’ without a ton of fuss. This is what I am loving creating more than nearly anything else right now. Recipes that people will actually make! Most specifically I have been loving those of the one-pan, ready-in-under-30-minutes variety. It’s been so rewarding getting the instagram notifications, on the very same day a recipe posts here on the website, that you guys are already making them. That says something and it’s the ultimate compliment.

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  3. Thai Pumpkin Curry with Salmon and Shrimp

    Thai Pumpkin Curry with Salmon and Shrimp

    There is something so comforting about a warm bowl of homemade curry. Though it isn’t a food I grew up with eating, I often find myself craving it, seeking that warm hug in a bowl feeling. More importantly, one of my very favorite things about homemade curry, beyond the delicious flavors, is that it’s a quick meal that can be whipped up in under 30 minutes, tops! Great for using up whatever seasonal vegetables you have on hand and super versatile when it comes to your protein choice.

    Thai Pumpkin Curry with Salmon and Shrimp

    This is a good fool-proof, quick meal to whip out on those busy school/work nights, when you can’t be bothered with too much else. Like many of the recipes I share, you can also be quite liberal with the substitutions on this one, choose your favorite squash (just adjust cooking time as need), opt for sweet potatoes instead of squash, add broccoli, greens or whatever you have on hand. If you aren’t a fan a seafood, leave it out, add more veggies, try chicken or tofu. (FYI chicken will take much longer to cook, so adjust accordingly)

    Thai Pumpkin Curry with Salmon and Shrimp

    I serve this in a big cozy bowl on it’s own. You can also serve it over rice, if you’d like. It’s unique, beautiful in color and full of robust and well rounded flavors. The creaminess of the coconut milk, the vivid color and texture from the pumpkin puree, the hint of brightness from the lime, a subtle heat from the red curry and the aromas will have you drooling before you even sit down to eat. Read the rest of this entry »

  4. 50 Gluten-free Curry Recipes

    50 Gluten-free Curry Recipes

    Hello Tasty Yummies readers, its Meg from Beard and Bonnet here! I am happy to be filling in for Beth today while she is fulfilling her dream of becoming a yoga instructor. Way to go Beth, I am so incredibly proud of you.

    Confession: curry is my current obsession. I’m not really picky when it comes to eating curry; I like Thai curries, Indian Curry, Red, Green, and Yellow Curry. I love it all, I love it a lot, and I know that Beth does, too. So today I decided to hit up a few of our blogging buddies and round up 50 delicious gluten-free curry recipes to share with you.

    There is a little something for everyone in this round up; there are even a few recipes for gluten-free Naan and Sweet Curry Brown Sugar Popcorn. Oh yeah, and even though I write a gluten-free vegetarian blog I know that Beth occasionally posts recipes with meat so I figured what the heck, I’ll even throw in a few of those!

    Do you have a favorite curry recipe?

    Read the rest of this entry »

  5. Camarones en Crema De Chipotle (Shrimp in Chipotle Cream Sauce)

    Camarones en Crema De Chipotle (Shrimp in Chipotle Cream Sauce)

    As mentioned in my previous post, I fell in love with this dish while at Fonda San Miguel in Austin. It is a simple, but very delicious dish, full of smokey, spicy flavor. Though it is made with heavy cream, it is actually, surprisingly, very light. This is a very impressive dish that will ‘wow ‘your spouse or dinner guests and it can easily be made in about 15 minutes with little ingredients needed.

    After savoring each and every bite while at Fonda San Miguel, I feel like I had a fairly good idea on how to recreate the dish, I am sure there are some variations that could be taken but I feel like I got the general concept. If I remember correctly, there wasn’t bell pepper in the original, but I thought the color and slight crunch would be a nice addition. Additionally, I suppose if you are worried about fat or calories, you could go with half and half or just use half milk and half heavy cream or something like sour cream, etc. I personally feel that as long as you aren’t consuming heavy cream multiple times throughout the week, one meal with a bit of it, isn’t bad for you and certainly won’t tip the scale. Everything in moderation. The original was also made with chives instead of scallions, but I had scallions on-hand from a stir-fry I made last week and I sometimes prefer that bigger burst of flavor.

    I love the smokey heat from chipotles and a little really goes a long way. In this dish I don’t even add a whole chipotle pepper. I open the can and use approximately 1 tablespoon of just the adobo sauce, you’d be surprised how much kick just the sauce has, plus it always has bits of the pepper and little chunks of onion. If you like a bit less heat, start with 1/2 a tablespoon (or even less) and add from there. The creaminess is a really nice compliment to the heat from the chipotles.

    This dish is a really great week-night dinner that feels so luxurious and special. If you have surprise or short-notice dinner guests, this dish will knock-their socks off both in flavor and in heat and they’ll think you slaved and planned over it for much longer than 15 minutes.

    Camarones en Crema De Chipotle (Shrimp in Chipotle Cream Sauce)
    serves 2
    Inspired by Fonda San Miguel

    1/2 lb (approximately 16-20) large peeled and deveined raw gulf shrimp (if you are unable to get gulf shrimp, go with whatever your preference, we had tiger shrimp)
    1 tablespoon olive oil
    kosher salt
    fresh ground black pepper
    1 organic bell pepper (red, orange or yellow), diced
    1 large garlic clove, minced
    1/2 cup organic heavy cream
    1 tablespoon adobe sauce from canned chipotles (you can use more of less depending on how spicy you want it, I don’t even bother using any of the peppers, as the sauce gives a really nice smokey heat on its own)
    1 small handful fresh cilantro, chopped roughly
    2 scallions, thinly sliced
    fresh lime juice

    If your shrimp are/were frozen, be sure they are thoroughly thawed, pat shrimp dry with a paper towel. Place the shrimp on a single layer on a paper towel lined plate and sprinkle with kosher salt and freshly ground black pepper. Set aside.

    Heat olive oil in a large skillet over a medium-high heat, add the garlic and bell pepper, stirring often until the peppers are soft and begin to brown a bit. Add the shrimp and watch it carefully, it will cook quickly. Cook 1 minute on the first side, flip over and cook another minute or so on the other side, until nearly fully cooked. Add the heavy cream and adobo sauce, whisk quickly to fully combine. Lower the heat to a low-medium , stirring the sauce often, it will begin to thicken. Cook only about 2-3 minutes until thick and warmed through. Be mindful not to cook much longer, you don’t want to overcook the shrimp or they will be rubbery. Turn off the heat and add in half of the cilantro and sliced scallions, stir to combine.

    Serve over white rice and top with the remaining cilantro and scallions, give a squeeze of fresh lime juice over top, if you wish.

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