Paleo Sushi – Chicken and Shrimp Roll

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This video/recipe combo is great because it does three things:

  1. It teaches you a culinary technique known as the roulade that is sure to impress your friends.
  2. It shows you how to blanch asparagus, and roast red peppers like pro.
  3. It gives you a vehicle for creativity and endless ingredient combinations.

This recipe is a combination of my first cook book experience and my time on the line at The Kincaid Grill. When I was 14 I tested my first recipe out of Nick Stellino’s Cucina Amore. I checked the original date of publication on the book and found it to be May 1, 1995, which was 10 days before my 14th birthday. The book was hot off the press at the time and, although it appears aged now, the techniques it taught me are pillars of Haute Cuisine. More on that at another time…

Fast forward seven years and you’ll find me under the tutilage of Chef Al Levinsohn. Under his direction, I learned the technique shown in today’s video. While my original stuffed chicken breast was rolled, tied and seared. Chef Al taught me to roll, wrap and poach. It is a makeshift water oven (sous vide) that provides ultimate moisture retention…

Alright, I’ve got to run, so do me a favor…

“Keep It Paleo!” and let those you love know that you love them today. When you are on your death bed, you won’t be thinking about how many more hours you could have put in at the office or how much more money you could have made. You’ll be thinking about your friends and family and you’ll realize that quality time spent with them is the only currency you’d want to spend…

Until tomorrow.

Your Pal,

Paleo Nick

PS – “Winnipig” Documentary is on the docket…

Paleo Sushi – Chicken and Shrimp Rolls

Ingredient List:

  • 2 boneless, skinless chicken breasts, trimmed
  • 8 wild shrimp, 16/20 size or larger, peeled, deveined and slit on belly
  • 8 spears asparagus, trimmed where woody and blanched
  • 2 red bell peppers, roasted, skinned and seeded
  • Kosher salt
  • Black pepper
  • Olive oil

Preparation Instructions:

  1. Bring 5 quarts of water to a simmer in an 8 quart stock pot. While water is heating, prepare chicken rolls as follows.
  2. Place chicken breasts, skin side up, between two pieces of plastic wrap and pound with a meat tenderizer until you achieve a uniform 3/8” thickness and rectangular shape. 
  3. Remove top layer of plastic wrap and flip breasts over so that the skin side is now down. 
  4. Lay one roasted pepper across half of the chicken in a single layer to form a pocket for the shrimp and asparagus.
  5. Lay the shrimp across the bell peppers, two on the left and two on the right so that the tails touch in the center.
  6. Place asparagus spears over shrimp and use the plastic wrap to help you fold the chicken over the stuffing and wrap into a nice package.
  7. Repeat steps 3-5 for other breast.
  8. Lay out another sheet of plastic wrap and season it lightly in the center with olive oil, salt and pepper.
  9. Place the chicken breast, seam side down, over the seasoned plastic wrap.
  10. Season the top of the breast with salt and pepper and fold the plastic wrap up and over the breast to enclose it.
  11. You will now roll the package up like a Tootsie-Roll by holding one of the open ends of the plastic wrap in your hand while pushing the breast bundle forward over and over until the package becomes tight on the side that you are holding.
  12. Tie the end you are holding into a knot as close to the roll as possible, cut away the tail of excess plastic wrap that is outside of the knot.
  13. Turn breast around and repeat the rolling process on the other side. Tie in a knot once again and cut excess plastic wrap.
  14. Place rolled breast over a piece of aluminum foil. Repeat Tootsie-Roll process with foil.
  15. Once both breasts are enveloped in plastic wrap and foil, set them gently in the post of simmering water.
  16. Cook at a light simmer for 20-25 minutes or until they reach an internal temperature of 165°F.
  17. Remove rolls from the water and drain as much excess water as possible. Allow to rest for 5 minutes at this point.
  18. Carefully un-wrap rolls from foil. Then, place the rolls on a plate and gently cut open the plastic wrap. The plate will catch all contained juices, which are like gold and good for adding moisture and flavor back to the chicken when plating.
  19. Transfer chicken rolls to a cutting board and slice on a slight bias so they look fancy and you look like a pro.
  20. Serve with your favorite Paleo side dish or eat as is. 
  21. I like to top mine with a light drizzle of aged balsamic, but some fresh squeezed lemon works well too. Be creative.
  22. You can also leave the rolls in the plastic wrap after cooking and chill or freeze them for future use. These little packages are great burrito style as a meal “on the go.”
  23. Share with your friends, smile because you learned a new technique today, and, above all, 

“Keep It Paleo!”

Zone Breakdown:

Protein:(16)

2 chicken Breasts, after being cooked, weigh in around 340g, and with one block equaling 28g, that gives us about 12 blocks form the chicken breast.

Additionally we have 8 Wild Shrimp, 16/20 size or larger. With the size of 16/20, that means that about 16-20 shrimp equal one pound, so with 8 shrimp we know we have about 1/2 pound, or 8oz. 2oz of shrimp equal one block, so therefore we have 4 more protein blocks from the shrimp for a total of 16 blocks.

Carbohydrates:(3)

We will count our 8 Spears of Asparagus as one block. Depending on the size of the asparagus spears, anywhere form 6-12 spears equals one block, so we will count this as 1 for easiness sake.  Additionally we have 2 Red Bell Peppers. We know that 2 cups of peppers equals one block, and on average, one pepper diced up equals one cup, so therefore we have 2 blocks from the peppers for a total of 3 carb blocks.


Fats:(3+)

We will use the Olive Oil as needed for cooking, so we have no exact measure of how much we are using.  Remember that 1/3 of a teaspoon equals one block when you are measuring it out.

Balancing Act:

This recipe breaks down into 4 – 4 block protein, and almost 1 block carbs.  When making this for your meal, add in three additional carb blocks to balance out this meal and it’ll put you about perfectly balanced.

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