Chipotle Shrimp and Scallop Pizza

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When we shoot a series of videos, some of them are planned and some are “off the cuff.” We always have ample ingredients and I’ll pick a few for a quick throwdown. That’s exactly what happened here. While I’d like the curtido to marinate for a few days, the “a la minute” version worked well in providing a fresh, acidic crunch to contrast the heat of the seafood and the rich butternut puree. If you’re looking for the “weekly veggie prep” video that I mention, click here and see how the squash is prepped.

At the end of the day, there is no excuse for you not making this. You can swap the seafood with beef, chicken, ground turkey, wild boar, feral swine, buffalo, antelope, Berkshire pork, ostrich, alligator or rattlesnake. Same goes for the squash and the curtido. Let your creative juices flow, using the recipe as a guideline, or follow it to a T. Either way, be sure to share with friends, be sure to share your story and be sure to “Keep It Paleo!”

Your Pal,

Paleo Nick

(Leader of the two on the left…)

Chipotle Shrimp and Scallop Pizza

Ingredients:

  • 1/2 shaft of butternut squash, peeled and mashed (weekly veggie prep)
  • 1 cup cabbage, julienned
  • 1 carrot, peeled and julienned
  • 1/4 red onion, julienned
  • 4 radishes, chopped
  • 3 stalks of green onion, Asian bias cut
  • 1/2 cup vinegar
  • Olive Oil
  • 6 shrimp, wild caught, cut in half
  • 10-12 wild caught bay scallops
  • 2 tablespoons of Chipotle powder
  • Kosher salt and black pepper to taste

Preparation Instructions:

  1. Heat up 14’ skillet over medium heat.
  2. Toss cabbage, carrot, onion, and radishes in large bowl with vinegar and salt to create the ‘curtido’.
  3. Oil the pan, salt shrimp and scallops, and toss them in the pan. Once they get a good sear get the chipotle
    powder in the pan and stir, be careful not to inhale too much!
  4. Layer butternut squash onto plate, add shrimp and scallops, top with curtido.
  5. Enjoy!

“Keep It Paleo!”

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