“Saved by the Belme” Paleo Prawns with Sweet Potato Pucks and Spinach

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Shooting this video was a lot of fun. Catherine is light hearted, quick to smile, a stellar athlete, and a joy to work with.

The techniques covered in this video are:

  • Peeling shrimp.
  • Bacon wrapped sweet potato pucks.
  • Wilting spinach.
  • Caramelizing onions.

I use some tomatillo salsa, and we have a short discussion on the three qualities that a sauce lends to a dish.

This dish is in line with my style, flavorful, colorful, stackable, quick and simple. We put the whole thing together in under 15 minutes and it was more than enough for a meal.

I just finished day three of cooking 50 Paleo meals per day. So far so good, the feedback I am getting is positive and if all goes well, 50 will turn into 500 and eventually 500 million!!! Okay, maybe not quite that many, but you catch my drift. I’ll share more details on this in tomorrow’s post…

Here’s one quick pic of the best smoke penetration I can remember achieving.

And here’s a quick pic of the cooler at CrossFit South Bay.

Committed to helping you and yours “Keep It Paleo!”

Your Pal,

Paleo Nick

Your Guide to Culinary Fitness

Paleo Prawns with Sweet Potato Pucks and Spinach

Ingredient List:

  • 12 each 16/20 Wild Caught Shrimp, peeled and deveined
  • 1 Sweet Potato, par cooked, peeled and sliced into 6 disks
  • 3 Slices Bacon, halved
  • ½ Red Onion, minced
  • 2 Handfuls Spinach, rinsed
  • 2-3 Tablespoons Tomatillo Salsa
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Drizzle of Villa Manodori Balsamic Vinegar

Preparation Instructions:

  1. Heat a cast iron skillet over medium-high heat until approximately 350°F.
  2. Wrap sweet potato disks in bacon and place, seam side down in skillet. You can use a little olive oil at this time to help ensure that the bacon doesn’t stick to the pan.
  3. While pucks are cooking, place shrimp on a paper towel and press a second paper towel onto the top to absorb excess moisture.
  4. When bacon has browned on the seam side, turn pucks over and move to perimeter of the pan.
  5. Add minced onion to rendered bacon fat to begin the caramelization process.
  6. Season shrimp with kosher salt and pepper on the top side, then place, seasoned side down into the skillet.
  7. Cook for 1-2 minutes on the first side, then turn over and cook for an additional 60 seconds.
  8. Remove shrimp to a plate or new paper towel.
  9. Stir onions around skillet to ensure caramelization on all sides. 
  10. Turn pucks onto sides to ensure bacon browns on all sides. Remove to plate or paper towel when finished.
  11. Add spinach to pan and cover for 1-2 minutes.
  12. Remove lid and stir spinach until completely wilted.
  13. Remove from pan to plate to begin the plating process.
  14. Create a bed with the spinach. 
  15. Line sweet potato pucks side-by-side over spinach.
  16. Shingle shrimp over sweet potato pucks.
  17. Drizzle shrimp with tomatillo salsa.
  18. Top salsa with caramelized onions.
  19. Drizzle onions with balsamic vinegar and Voila!
  20. Share with your friends, smile a lot and enjoy!

“Keep It Paleo!”

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