One of the advantages to following a relatively new blog, is that when there is a rare giveaway and you are a regular reader (or at least a sometimes checker outer) your chances of winning are pretty good.
We’ve entered giveaways that have had upwards of 500 – 1500 entries and after all the hoops jumped, pages likes and tweets tweeted we crossed our fingers in hopes of being winners (but really every day that we wake up and take care of our bodies to the best of our abilities already makes us winner – Okay that was cheesy but you get the point).
Let’s not beat around the kitchen stove:
The winning entry belonged to Sarah over at Thinfluenced. She’s on a journey that has many paths. Tara has a special *fist bump* for her because Sarah is currently training for a 100 mile bike ride with Team in Training in honor of her son Cole and if you’ve followed Tara’s journey you know TnT was how she completed her first half marathon (in honor of her Grammy) back in November of 2010. Here’s a link to Sarah’s donation page: GO TEAM!
Here’s a little secret about the Duo that is Healthy and Dynamic: One of us loves seafood (pretty much if it swims in the water it’s prime eatins) and the other one has no love for the food from the sea…It gets a good laugh seeing how we’re both from an ocean state/province and seafood is of the abundance. Eating paleo and not having seafood/fish in the Martin/Dowe makes for an interesting scenario. You can’t switch things up by grilling a salmon or throwing some shrimp on the barbie.
Unless one of us is out of town!
A few weeks ago Meegan (
loves seafood) was out of town and Tara (lurrrrrrrves seafood) took full advantage of having the kitchen all to herself by making up a big batch of curried “cous cous” with shrimp! The original recipe was found over at Arizona Caveman. The paleo friendly cous cous is actually riced cauliflower and we’ve used it in many different recipes and find it to be quite delicious. It’s a great substitute when cutting out rice and other grains. It’s easier than you think and can be done with both a food processor or a blender…
Garlic Curry Shrimp with Paleo “Cous Cous”
- Shrimp – 12 Large or 24 medium. Thawed, peeled and deveined.
- 1 Medium Head of Cauliflower.
- 2 Medium Peppers (remember color is everything) chopped.
- 8 Cloves of Garlic minced.
- 4-5 Mushrooms chopped.
- 1/2 C Veggie Broth
- 6 Tbsp Coconut oil of Fat of Choice.
- 4 tsp Curry Powder or Curry Paste
- Salt / Pepper to taste
(extra items: small baking dish / aluminum foil / food processor or blender)
Preheat oven to 350F.
In medium saucepan, use 2 Tbsp of FoC and cook 4 cloves of minced garlic for about a minute. Add 2 tsp of curry powder, salt and pepper and stir until mixed well (should have nice curry color and it should smell amazing!). Add shrimp and cook another minute making sure to coat the shrimp on both sides.
Put shrimp in small baking dish (or casserole dish). The trick is to make sure they aren’t on top of each other but also tightly packed in single layer. Top off with additional Tbsp of FoC and cover with aluminum foil. Bake in oven for 20 minutes at 350F.
THE COUS COUS
Cut cauliflower into small florets and place in food processor or blender (if using a blender don’t try to rice entire cauliflower at once, instead do a few handfuls at a time and empty out blender in between).
Pulse cauliflower until it looks like a rice consistency.
In same sauce pan as before heat the rest of FoC and cook remaining garlic for about a minute, add peppers and mushrooms and saute for a few minutes. Add rest of curry powder and continue to saute until peppers are tender.
Add riced cauliflower and mix evenly. Add half of the veggie broth and simmer for about 5 minutes. Give it a little taste test. If it tastes as if all the curry is mixed well then let it simmer for an additional 3-4 minutes and call it good. If not, add a little more bother until desired consistency is achieved. I only used the 1/4 cup then just a splash more to help cook the cauliflower to perfection.
Remove Shrimp from oven and serve over paleo cous cous.
~Now that’s good eatin’ folks!