En Papillote is a simple, healthy preparation that is sure to impress your friends. While we use shrimp this time, my goal is to teach the technique so you can apply it to your favorite veggies and proteins.
For scorching your parchment paper, you can purchase 1000 sheets at a time for $30-40 or ask the chef at a local restaurant who should be willing to sell them for around 10 cents per sheet and still turn a healthy profit!
I am back from my summertime hiatus and better than ever. Keeping It Paleo while traveling is always a challenge, so I alternated days and limited my sugar intake to the evenings. I survived three pizza parties and tacos two times. I put on 10 pounds, but it was mostly muscle, so I’m not worried 😉
I have a busy month of August with:
Shooting videos for the site and for a new line of PALEOCHEF products.
Heading up the foodservice and doing a nutrition presentation at the Steve’s Club National Program Leadership Camp next week.
Presenting and cooking at the Taste of Paleo food festival in Huntington Beach on the 18th.
Catering the Just Roll With It Bootcamp on the 24th.
So, stay tuned. It’s going to be a wild ride, but it’s going to be a lot of fun. Please help spread the word about my site and my mission and by all means possible, “Keep It Paleo!”
“Well done is better than well said.”
Chipotle Shrimp “En Papillote”
9 wild shrimp, 16/20 size, peeled and deveined
1 stalk celery, ABC (Asian Bias Cut)
1 red bell pepper (or half red half yellow), ABC
½ yellow onion, julienned
1 lime, half for juice, half for lime slices as seen above
1 tablespoon grass fed butter
Drizzle of olive oil
1-2 tablespoons Salsa Chipotle (recipe below)
1 sheet parchment paper, cut into a large heart shape
Heat a cast iron skillet over medium-high heat until approximately 350°F.
Season shrimp and scallops with salt and pepper, add some olive oil to the pan and place the shrimp and scallops in the pan, seasoned side down. Add the onions, red cabbage and jalapeños.
Cook for 2-3 minutes, turn shrimp, and make some room in the pan for the sweet potatoes.
Add a bit more olive oil to the cleared space and then add the sweet potatoes.
Allow to cook for 2-3 minutes longer. In the meantime prepare the mixed greens.
In a medium sized mixing bowl, combine mixed greens, a drizzle of olive oil, a drizzle of balsamic, and a pinch of salt and pepper and mix well with tongs or your hand.
Once shrimp are done cooking and sweet potatoes are heated through, turn the burner off because it’s time to plate.
Place your mixed greens in the center of a plate and top with the mixture from the skillet.
Drizzle with a bit more balsamic vinegar and finish with bacon bits, tasso bits, pancetta bits or pork croutons. Really, any crispy pork product will do.
Enjoy and be sure to share with your friends.
7oz. Can of Chipotle in Adobo
14oz. Crushed Tomatoes
1 Medium Onion, large dice
Juice of 2 Limes
1 Handful Fresh Cilantro, rinsed (approximately half of one large bunch)
1.5 Teaspoons Kosher Salt (to taste)
Combine all ingredients in a blender and blend on high until smooth.
Tone down heat by adding more lime juice or tomato product.
Season with Kosher salt to your liking.
Refrigerate for up to two weeks, or freeze for up to six months.