Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
To devein your shrimp, make a shallow slit along the length of the shrimp's back, and pull out the dark ribbon running from head to tail. The "Vein" is not actually a vein, by the way -- it's the digestive tract. You don't have to remove it, but it has a flavor and texture that not everyone enjoys.
DO THIS:
FRY IT!
P
refer pan-fried shrimp? No problem!
T
urn the burners on the stove to high, and heat ½ cup of ghee (or enough to reach a depth of ¼ inch) in a cast-iron skillet. Once the oil’s hot and shimmering, turn the heat down to medium, and pan-fry the shrimp for
1
to
2
minutes per side, or until golden on the outside and just opaque in the center. Drain on a wire rack before serving.
I know what you're thinking: What am I supposed to do with the 3 leftover egg yolks? Answer: use them to make
Paleo Mayonnaise
and
Mexican Chocolate Pots de Creme
!
SHRIMP + WATERMELON SKEWERS
These quick and easy skewers are a perfect balance of summery textures and flavors. The snap of briny grilled shrimp pairs surprisingly well with the juicy sweetness of charred watermelon—and a liberal squeeze of lime at the end adds a tangy zing that marries all the components together.
Makes 16 servings | 2 pounds (approximately 20 to 25 per pound) uncooked large fresh shrimp , peeled and deveined, but with tails intact |
Hands-on time: 15 minutes | 2 pounds watermelon flesh (from about ½ medium watermelon), cut into 1 -inch cubes |
Total time: 15 minutes | 3 tablespoons macadamia nut oil or melted ghee |
½ teaspoon lemon pepper seasoning | |
Kosher salt | |
4 limes , quartered |
DO THIS:
According to the folks at America's Test Kitchen, there's no need to pre-soak the wooden skewers. The tips will always burn no matter what, so why bother?