Super Simple Spicy Shrimp with Sausage and Scallions




When I shoot videos, we usually do 4-7 dishes over the course of an afternoon. We typically open with a quick meal that we can sit down and eat right away. Then, we get down to business and don’t break for eating. However, when we finished this one, even though it was later in the shoot, we stopped and ate every last morsel. Technically, you’d classify this one as a “plate licker”.This “toss-up” features PALEOCHEF’s Sriracha Sauce. I love the stuff. It isn’t quite as spicy as traditional Sriracha, but has a far better flavor, body and sheen. I can seriously drink the stuff right from the bottle. If you’re looking for a new convenience condiment to add to your fridge door, I highly recommend this one. Check out their other products too, Steve’s Paleo Goods are perfect for healthy convenience food, they just released their new Fig Bar, and a portion of their proceeds go to fund Steve’s Club.

If you want to learn more about Steve’s Club and my ties to it, check out this video of a Leadership Camp we did this summer. Paleo Nick has a few cameo appearances…

Okay. Get out there and make this dish, you won’t regret it.

Remember two things:

1. “Well done is better than well said.”

2. “Keep It Paleo!”

Your Pal and Guide to Culinary Fitness,

Paleo Nick

Thanks to those who donated to my Barbells For Boobs page. Here is a pic from the event. We raised over $10,000 as a gym and my time for “Grace” was 1:53.

Super Simple Spicy Shrimp with Sausage and Scallions

Ingredient List:

  • 2 6oz. Ahi Tuna Filets, grilled or seared to rare/medium-rare
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Olive Oil, to taste
  • 2 Cups Fresh Green Beans, trimmed and blanched
  • 1 Precooked Sweet Potato, peeled and roughly chopped
  • 5 Sprigs Fresh Dill
  • 2 Large Heirloom Tomatoes, roughly chopped
  • 3 Hard Boiled Eggs, quartered
  • 2 Tablespoons Kalamata Olive Tapenade, see recipe on
  • 2 Tablespoons Caper Vinaigrette, see recipe on
  • Drizzle of Aged Balsamic (I like Villa Manodori)

Preparation Instructions:

  1. Combine green beans, sweet potatoes, dill and tomatoes in a large mixing bowl and toss with caper vinaigrette until uniformly coated.
  2. Transfer dressed salad mixture to a plate, top with tuna filets a dollop of olive tapenade. Finish with a drizzle of aged balsamic vinegar and garnish with the hard boiled eggs.

“Keeping It Paleo!”

Leave a Reply