Stir Fry with Shrimp and Squash

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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!”

Your Pal,

Paleo Nick

(Still finding time for this, which helps keep me balanced…)

Stir Fry with Shrimp and Squash

Ingredients:

  • 12 wild caught shrimp, peeled, deveined and rinsed, placed on a paper towel to dry
  • 2 tablespoons olive oil
  • 1-2″ knob of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 carrots, peeled, Asian bias cut
  • 1 zucchini squash, cut into fourths lengthwise, seeds removed, Asian bias cut
  • 1 summer squash (yellow), cut into fourths lengthwise, seeds removed, Asian bias cut
  • 8 large baby Bella mushrooms, sliced
  • 2 teaspoons Sambal Chili Paste
  • Kosher salt, to taste
  • 2 Scallions, ABC, as garnish

Preparation Instructions:

  1. Heat a 14″ sauté pan over medium-high heat. Add olive oil and ginger, allow to cook for 30 seconds, add garlic and toast for another 30 seconds. Add carrots and a small amount of water as needed to keep garlic from burning.
  2. Add a pinch of salt, squash, mushrooms and cook until carrots are soft.
  3. Place shrimp in a small mixing bowl with Sambal Chili Paste and a pinch of salt. Mix until well incorporated.
  4. Move all vegetables to one side of pan, and add shrimp to empty space. Cook shrimp for one minute, then mix all vegetables and shrimp together. Cook for another minute or until shrimp is opaque in color.
  5. Plate into two servings and serve immediately. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (6)

If we assume these shrimp are about 16/20 size shrimp, that will give us about 12oz of shrimp. For every 2oz of shrimp we get one protein block. Therefore we have 6 protein blocks from the shrimp

Carbohydrates: (8)

125g of carrot equal ones block. With 4 carrots, assuming they are medium length (about 6”) they are about 61g each. So on average, 2 carrots equal 1 block. Therefore we get 2 blocks from the carrots. We also get about 2 blocks from the squashes. 2 cups of squash equal one block, so we will assume that each one would give us 2 cups. We are going to say we have an additional block from the garlic and the ginger combined. About 1/2 cup of ginger gives us one block. Finally we have 8 large baby mushrooms. If we can say that two mushrooms give us one cup, and we know that 4 cups equal one block, that gives us 1 block from the mushrooms. Overall then we have 8 carb blocks.

Fats: (9)

We are using 2 tablespoons of olive oil. We have 9 blocks on one tablespoon as one block equals 1/3 of a teaspoon. Therefore we have 18 blocks that we start with. We will probably end up consuming about ½ of that so about 9 blocks will count towards out count.

Balancing Act:

We can divide this recipe into two portions. Each portion will have 3 protein blocks and 4 carb and 4 fat blocks. A very decently balanced meal.

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