Paleo Potager – Sweet Potato, Shrimp and Chicken Chowder

1
586

 

 

Here we go, guys!!!

Happy 2016, once more! If you haven’t read my New Year’s greeting article, check it out here.

I love today’s recipe because it does so many things:

  1. It includes wild shrimp, which I love! Search out the wild stuff. I know many things belong on farms, but shrimp aren’t one of them.
  2. It introduces my new Ga Ga Garlic spice blend.
  3. It is a great way to make a deposit into your Paleo Bank Account.
  4. It will help you hone your soup skills.
  5. It tastes delicious!

In December, we shot a series of videos over the course of 4 days. On the final day, just as we start the first recipe of the day, the power went out! It was a disheartening experience as we had a list of content to complete, but no lights to do so. Bummer, right?

True to Culinary Ninja form, we opened the windows, rearranged the set, adjusted the cameras and shot with the natural light we could scrounge. If you watch the video, you’ll notice that all of the light comes from the left.

Three hours into the outage, the power came back on, we were able to finish up the recipes that required an oven, we wrapped the shoot and got Jesse to the airport just in time for his flight. It was a challenging situation, but we overcame adversity and made the most of the situation.

Life is kind of like that, no? You work your butt off to accomplish a task and you think that that is enough. But, just when you need a breeze at your back, a strong headwind sets in and you find out what you are made of. It reminds me of that verse:

“If you falter in times of trouble, how small is your strength?”Proverbs 24:10

When the headwinds set in in 2016, it is my wish that you’ll meet the challenge. And, when you do, that you’re fridge and freezer are stocked with healthful food to fuel you through!

I hope that you’ll give today’s recipe a go. It is super simple and is an amazing way to stay warm and eat well, while…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

Making it happen at The Paleo Test Kitchen

Paleo Potager – Sweet Potato, Shrimp and Chicken Chowder

Ingredients List:

  • 1 pound ground chicken
  • 1 pound wild shrimp, peeled, deveined and sliced in half
  • 6 cups sweet potatoes, medium dice
  • 1 cup sweet potato puree
  • 1 yellow onion (approx. 2 cups), medium dice
  • 2 stalks celery (approx. 2 cups), medium dice
  • 6 cloves fresh garlic, minced
  • 1 quart chicken stock
  • 2 cups light coconut milk
  • 2 tablespoons PALEO GRIND “Ga Ga Garlic”
  • ¼ bunch Italian parsley, stems removed, leaves finely chopped (save whole sprigs for garnish)
  • Olive oil, as needed

Preparation Instructions:

  1. Place a stock pot over medium-high heat. Add 1 tablespoon olive oil and heat until oil flows like water when pan is tilted back and forth.
  2. Add fresh garlic and stir constantly until toasted, approximately 30 seconds.
  3. Add onions, celery and sweet potatoes and stir to incorporate olive oil and garlic with veggies.
  4. If the pan looks dry, add a bit more olive oil.
  5. Season veggies with 1 tablespoon of Ga Ga Garlic and stir to incorporate. Place a lid on the pot and cook for 2 minutes.
  6. Season the top side of the ground chicken with ½ tablespoon of Ga Ga Garlic, remove lid from pot, give the veggies a stir, then scrape them to one side of the pot. On the other side, give a quick squirt of olive oil, and place the chicken in the oil, seasoned side down. Now, season the topside with ½ tablespoon Ga Ga Garlic.
  7. Use your spoon to chop and fold the chicken into the veggies. Place the lid on the pot and cook for 3-5 minutes.
  8. The chicken should be cooked at this point and you should see a lot of moisture dripping from the lid when you remove it from the pot. Allow that moisture to drip into the pot while giving the chicken and veggies a stir. Test one of the sweet potato chunks for doneness. It should give only slight resistance when bitten into. If that is not the case, return lid to pot and continue cooking until it is.
  9. Add chicken stock, coconut milk and sweet potato puree and stir until puree is dissolved.
  10. Bring the soup to a simmer and check sweet potatoes for doneness. They should be together, but tender. Not falling apart, but not crunchy. You follow? I know you do!
  11. Add the shrimp and Italian parsley, stir and cut the heat. The residual heat from the soup will be enough to cook the shrimp.
  12. Season the soup one last time to your liking using Ga Ga Garlic.
  13. Plate up and dig in! Or, portion into pint containers, freeze and stock your Paleo Bank Account!
  14. However you do it, be sure to share with those love and, as you serve them, whisper in their ear…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (21)

One pound of ground chicken equals 16oz. 1 oz of chicken equals one block.   After cooking, the chicken cooks down to about 13oz giving us 13 blocks. Additionally we have 1 pound of shrimp. 2oz of shrimp equal one block, so therefore we have 8 blocks from the shrimp for a total of 21 blocks.

Carbohydrates: (18)

1 cup of sweet potato equals about ½ sweet potato and since there are about 3 blocks in one sweet potato, that gives us 9 carb blocks from the sweet potato. Additionally from the sweet potato puree, we can figure we use about 1 whole sweet potato for an additional 3 blocks. We have about 2 cups of onion and we know that ½ cup equals one block, so 4 blocks from the onions. We have two cups of celery that equal one block. Finally, we get just under one block from the garlic, so we will round up for easy math.

Fats: (24)

We are using one can of light coconut milk. We get 12 blocks per cup, giving us 24 blocks total.

Balancing Act:

We have 21 protein blocks, 18 carb blocks, and 24 fat blocks. For the most part it is a very balanced recipe. We can break it into six meals each being 3.5 protein, 3 carb and 4 fat blocks.

1 COMMENT

Leave a Reply