Hey guys. I put this dish together last week and want to share it with you. I will make a video of this at my next shoot, but this one was too good to wait to share…

Here are some pics to help walk you through the process:

Starting the meatballs hot will achieve carmelization and rendered fat.

Here is the mise en place of roots: onion, garlic, shallot.

And the Mise of the sea: shrimp, shark and scallops.

“The Shrimp Hits The Pan” as the shark turns from pink to opaque.

Coming along.

Similar in size, but different in color and flavor, this is the addition of the grape toms and bay scallops.

A plopping of Paleo Pesto.

The finished product.

Close up plate.

Side angle.

Portioned up and ready for deposit in the Paleo Bank Account!

This recipe yielded ten, 5 block portions of protein with a grip of fat and a trace of carbs. Making this and having it ready in your freezer will put you at ease and help you sleep better.

Just do it!

Helping you “Keep It Paleo!”

Your Pal,

Paleo Nick

(this guy’s dad)

Italian Seafood Curry

Ingredient List:

  • 1½ Pounds Spicy Italian Sausage, rolled into 40 mini meatballs
  • 1 Shallot, minced
  • 4 Cloves Garlic, minced
  • 1 Large Onion, small dice
  • 2 Pounds 16/20 Wild Shrimp, peeled and deveined
  • 1 Pound Shark, cut into one-inch-cubes (I used thresher shark, but you can use any meaty fish)
  • 1 Pound Bay Scallops
  • Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Clamshell Grape Tomatoes, rinsed
  • ¾ Cup Paleo Pesto
  • 1 Can Light Coconut Milk

Preparation Instructions:

  1. Heat meatballs over medium-high heat in a large sauté pan, skillet or soup pot.
  2. Once meatballs are half cooked, add shallots and garlic to the pan and stir well until garlic begins to toast, then add onion and stir again.
  3. Season the shrimp and shark with Kosher salt, pepper and olive oil
  4. Turn heat to high, and add shark to pan, placing pieces in exposed oil. Don’t stack on top of meatballs. Cook for two minutes.
  5. Add shrimp and stir all pan ingredients so that they are equally exposed to the hot pan surface. Cook for 3-5 minutes. Meatballs should be nearly cooked through at this point.
  6. Add scallops, grape tomatoes and pesto and stir well to incorporate all ingredients.
  7. Add coconut milk and stir until sauce is uniform. Remove pan from heat and serve to your friends immediately. Bon Appetit!
  8. You can portion out and refrigerate for up to one week or freeze for up to six months.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (74)

Our 40 mini meatballs start as 681g of Italian sausage.  After they are cooked, they weigh about 565g, and with each block weighing 28g, we end up with 20 blocks of protein from the meatballs.  In addition we have our shrimp.  We know that 2oz of shrimp equal one block therefore since we have 2 pounds worth, or 32oz worth, we have 16 protein blocks from the shrimp. Our shark has a starting weight of 454g, but after cooking it ends up weighing around 320g.  with 42g equaling one block, we have about 8 blocks from the shark.  Finally we have our scallops.  We start with 1 pound of them, or 16oz and know 1.5oz equals on block, therefore we have 10 blocks from the scallops.  Total we have 74 Protein blocks.

Carbohydrates (5):

Our carbs are minimal in this recipe, more just adding flavor to the meat and fish as they cook.  However we do have a total of 5 carbs.  One coming from a combination of the shallot and the 4 cloves of garlic, 3 coming form the onion, and 1 coming from the tomato.

Fats (90):

We have a lot of fats in this recipe, but all to make it taste so delicious.  We first get 11 blocks from the light coconut milk.  Each can is about 13fl oz.  We know that 1.2oz of light coconut milk equal one block, therefore we get 11 blocks.  Then we have a lot of blocks fro the paleo pesto.  See the breakdown below, but you will end up getting about 90 blocks of fat from this!

Balancing Act:

This is a very protein and fat intensive meal.  We have about a 3P/4F ratio going on with our servings.  Keep this in mind when serving it out, and remember to add some carbs to bring that carb count up for a balanced meal.


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