I’m a big fan of shrimp. As a matter of fact, I love all shellfish!
From scallops and crawfish to oysters, mussels and king crab, if it has a shell, it’s my jam.
Today, I use wild shrimp as the medium for a quick work of art that is as tasty as it is tempting to the eye. Stir Fry is the technique and, while I’d prefer a Wok and 80,000 BTUs, the cast iron skillet does the trick.
The goal of a stir fry is to make things crisp, colorful and quick. And, that definitely happens with today’s recipe. I’ll encourage you to mix up the protein and veggies as you see fit, just be sure to use a hot pan and enough water to keep things moving along without burning. If you use chicken or turkey, be sure to cook it through, but other than that, the stir fry technique is approachable and easy. If you do make this recipe, please post a picture to Instagram and hashtag #PNshrimpsquashstirfry.
I have been a bit silent on the site lately. We just finished off a trip to Portland for the CrossFit West Regional where we fed all of the support staff and also had an Ice Age Meals booth. It was a whirlwind tour that stretched my limits once again and I am stronger because of it. We did the job we set out to do and the people were overwhelmingly pleased.
Upon return, we experienced the largest volume of orders in the history of Ice Age Meals, so, the team and I have been busy to say the least.
If you are reading this, I appreciate you and hope that you’ll follow along as we continue to publish practical lessons in Paleo pedagogy. There are some amazing recipes in the pipeline and we’ll shoot a new series next week, so if you have any ideas, be sure to send them our way.
Have a great weekend and, when tempted by the late night ice cream, opt for the frozen grapes instead. In doing so, you’ll be fulfilling your vow to…
“Keep It Paleo!”
(Still finding time for this, which helps keep me balanced…)