Mexican Style Shrimp Coctel

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VIVA MEXICO!

LONG LIVE WILD SHRIMP!

I am a huge fan of shrimp cocktail. Whether it is in traditional form, or served Mexican style, it is one of those foods I crave. I learned how to poach shrimp at a young age, but I wasn’t exposed to the Mexican style “coctel” until I was 24 years old. I was living in Alaska and my friend, Bertha, showed me the ropes.

From that time, I saw several similar preparations all from different people. However, the one thing they had in common was ketchup! Funny, right? Anyways, today, I show you how to throw together a makeshift ketchup that you could argue to be healthier than what you’d find on your grocer’s shelf. From there, we get wild with some wild shrimp, and then take it over the top by finishing in Mexican fashion.

I know a lot of people who are on Paleo/Nutrition Challenges right now, myself included, and some of them are suffering with bland and boring food. I recommend giving this one a shot in order to spice things up!

HOWEVER, I do not recommend the pre-cooked mini shrimp. Don’t buy pre-cooked and don’t buy mini. The texture isn’t right with pre-cooked and they also become water logged. Here are the levels of shrimp quality and the order in which I recommend them:

1. Shell-on, raw, wild shrimp – while they require you to peel them, these will provide the best flavor and texture.

2. Shell-off, raw, wild shrimp – solid texture and flavor, but a step below shell-on.

3. Shell-off, cooked, wild shrimp – the texture will be off and they’ll be a bit water logged, but the nutritional value is greater than farmed shrimp.

4. Shell-on, raw, farmed shrimp – these are nutritionally inferior to wild shrimp, but will provide the best texture and flavor for a farmed shrimp.

5. Shell-off, raw, farmed shrimp – shell off is convenient because it saves time. The good thing is that you can poach these to your liking, the bad thing is that they are farmed.

6. Shell-off, cooked, farmed shrimp – you see these on cocktail platters and neatly arranged, shrink wrapped packaging at Costco. While they are extremely uniform and all look like they were made by a machine, they are nutritionally and texturally inferior to the above.

Okay guys. I gotta jam. I’m presenting to and cooking for 100 people at Active Physical Therapy tonight in Reno. I hope you’ll give this one a try. It’s super easy and super tasty and it will help you…

“Keep It Paleo!”
Your Pal,

Paleo Nick

(Psyched about the Thailand Culinary Adventure shirt…)

Avo-Mango Shrimp Coctel

Ingredient List:

  • 1 lb wild shrimp, pre-cooked
  • 2 tablespoons tomato paste
  • 1/3 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • pinch kosher salt
  • pinch black pepper
  • 1/4 large red onion, diced
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 / 2 mango, dice
  • 1/2 jalapeño, diced
  • 1 handful cilantro, diced

Preparation Instructions for the Fish:

  1. Begin by making the sauce for the shrimp. Whisk together tomato paste, chicken stock, Worcestershire, honey, apple cider vinegar, and salt.
  2. Place shrimp in mixture and let marinate while cutting the veggies and fruits.
  3. Add veggies and fruit to mixture and season to your liking with salt and pepper.
  4. Serve with Super Radical Plantain Chips and enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (8)

Our protein comes from our shrimp. One block equals 2oz of shrimp and given that we have 1 pound, or 16oz, that gives us 8 protein blocks.

Carbohydrates: (8)

We get our biggest carb block count from our mango.  1/3 of a cup of mango equals one block.  We can say that ½ mango equals about 1 cup worth so giving us three total blocks.  From there we get 2 blocks from Honey.  Honey equals ½ tablespoon per block, so we get 2 blocks for the one tablespoon of honey we are using.  We are going to 1 block from the diced tomato as it will fill about one cup and one block form the ¼ of a large onion since it will give us about 2/3 of a cup.  Finally we will add in one block from the tomato paste, the Worcestershire sauce, and the ½ jalapeno for a total of 8 blocks.

Fats: (16)

Our only fats are coming from our avocado.  One avocado will fill about one cup, and we know that 1 tablespoon equals one block, so therefore we get 16 blocks from the avocado.

The Balancing Act:

The recipe divides up into two 4 block meals.  This is a fairly balanced meal with a 2:1 ration of fats to carbs and proteins. Enjoy, eating the occasional extra fats won’t harm you!

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