Finally Back To The Sea!
Every time….I mean EVERY.TIME that I dine out, I choose seafood! I have a mad obsession and love for anything that comes from the sea.
We (my family and I), moved from Savannah (fresh seafood) to Wisconsin (no salt water there) and you guys…oh how I missed my weekly dose of fresh seafood.
But…recently (about 9 months now), we moved to Florida. You know, we had a calling to move back to the salt (as my husband puts it)…and we once again have fresh seafood everywhere.
When Nourish Came Knocking on My Door
So you could only imagine when this new cookbook NOURISH arrived on my doorstep, I immediately flipped to the seafood section and saw this amazing recipe for crispy shrimp!
I mean you guys…really, how amazing does this look??
A Peek Inside Nourish!
Let’s talk about this cookbook for one sec, ok? It has been a long time since a cookbook has spoken to me like this cookbook.
First, the picture…OMG, the pictures are amazing! I am such a visual person! I want to see what the dish is going to look like before I make it. Who is with me here? Well, this cookbook has you covered.
Here are a few recipes that have made my short list of MUST try recipes!
- Seared Scallops
- Crab Soup
- Sweet Potato Gratin
- Plantain Croquettes (I have a mad obsession with plantains)!
- Balsamic Roasted Strawberry Popsicles
- Chicken and Bacon Bites
These are just a few…I honestly could make dozens more!
A Few More Favorites I Can Not Wait To Try!
Here are a few others in this beautiful cookbook that I am dying to try! Don’t they scream — MAKE ME!!! 🙂
Paleo and Gluten Free Fried Shrimp Recipe
So the publishers of Nourish were gracious enough to allow me to share one of the recipes from Nourish, and you all know I just had to share this paleo and gluten free fried shrimp recipe.
Super easy guys, and can be made with minimal ingredients. I like to serve it with a classic cocktail sauce (just use some organic ketchup with some horseradish), but I have also included the sauce recommended in the Nourish cookbook!
Paleo and Gluten Free Fried Shrimp Recipe From Nourish
Prep Time: 20 minutes- Cook Time: 5 minutes
- Total Time: 25 minutes
Yield: 2-4 servings 1x
Category: main dish
Method: stovetop
Cuisine: american
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
Shrimp are almost purely protein and an awesome source of iron, which makes them a great thing to add to your diet. They’re also cheap, readily available and can be thawed from frozen in minutes, so you can whip up a really quick meal if you keep them on hand. This recipe turns shrimp into lightly battered crispy nuggets with just a little arrowroot starch. Pairing them with this tangy, egg-free “mayo” means this dish has the perfect balance of protein and healthy fats.
Ingredients
- 2 tbsp (20 g) chopped preserved lemons
- ½ cup (120 ml) Eggless “Mayo” (see recipe below)
- 1 tbsp (1 g) chopped fresh chives
- ¼ cup (30 g) arrowroot starch
- 1 tsp (4 g) garlic powder
- ½ tsp salt
- 1 lb (454 g) extra-large shrimp, peeled, deveined and tail-on
- Coconut or avocado oil for frying
Instructions
- MIX: Cut the preserved lemons in half and scoop out any of the flesh: Only chop and use the preserved lemon rind. In a bowl, mix the “mayo,” preserved lemon rind and chives. Stir to combine, add salt to taste, and refrigerate while you fry the shrimp.
- FRY: Mix together the arrowroot starch, garlic powder and salt in a high-sided bowl. Rinse the shrimp and pat dry to remove excess moisture. Dredge the shrimp in the starch mixture to lightly coat. Pour enough oil into a skillet to almost cover the shrimp. Heat the oil to 300°F (150°C) so that it will sizzle but not spit when you add the shrimp. Working in batches, as needed (see Note below), shake the excess starch off the shrimp and fry until lightly browned, about 2 minutes per side. The cooked shrimp should look like they are coated in a lightly golden tempura batter. Transfer cooked shrimp to a paper towel-lined plate and repeat the cooking step until all the shrimp are done.
- WHIP: Remove the “mayo” from the refrigerator and use a flat spatula to whip it together and soften it to a soft, smooth consistency—it will have hardened a little while chilled. Serve the crispy shrimp with the “mayo” and eat while they are piping hot!
- Note: Use a skillet large enough that you will be able to fry the shrimp in 1–3 batches. After a few batches, the oil will begin to discolor because of the starch, which will make your crispy shrimp look over-browned. You can substitute tapioca starch for the arrowroot starch, but the finished shrimp will not be as crispy.
Notes
Recipe courtesy of ycmedia and Rachael Bryant of Meatified. Full Permission has been granted to use this recipe for this review.
Eggless “Mayo” from Nourish
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
Description
This a super-easy and versatile recipe that gives a whipped, creamy tasting “mayo” without any eggs…or weird egg replacers. You can use it as is, or flavor it with extra herbs as you wish and it makes an excellent base for dipping sauces, like the Garlic “Mayo” Dipping Sauce (page 136) or the Preserved Lemon & Chive “Mayo” (page 100). It will keep in the fridge for a week or so—just take it out a few minutes ahead of time and give it a good stir to ensure that it is spreadable.
Ingredients
- ¾ cup (180 ml) sustainably sourced palm shortening
- ½ cup (120 ml) avocado oil
- 2 tbsp (30 ml) lemon juice
- Pinch of salt
Instructions
- BLEND: You have to use an immersion blender for this recipe, as that is what gives the “mayo” its smooth whipped texture. Add all of the ingredients to a mason jar or the measuring and blending jar that came with your immersion blender. Blend everything together until smooth…and that’s it! Chill the “mayo” for about an hour before using.
Notes
Recipe courtesy of ycmedia and Rachael Bryant of Meatified. Full Permission has been granted to use this recipe for this review.
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