20-MINUTE SHRIMP & SAUSAGE PALEO SKILLET MEAL

Think healthy and hearty paleo cooking takes forever? Got 20 minutes?

 

whole30 compliant recipe markHere’s a unique surf and turf kind of paleo meal that’s quick and easy. And it’s loaded with wholesome, nutritious stuff which makes it even better.

This paleo dish takes more time to chop the fresh veggies than it does to cook. And with its super-easy spices and a pre-cooked sausage of your choice, it’ll be on your plate in a snap!

For those of you who aren’t familiar with Old Bay Seasoning, it’s awesome! Your mom and grandma probably had this in their cupboard. Smart ladies! And for good reason. It’s a 70-year-old secret mix of herbs and spices that includes celery salt, red pepper, mustard, black pepper, bay leaves, cloves, paprika and some other ingredients they don’t list. I love it. It adds an awesome zip to seafood and poultry. And it’s really inexpensive compared to most pre-mixed spices. Be sure and add this classic to your spice rack!

20-minute paleo skillet meal

Take this skillet recipe and make it your own…for this one, I subbed out the regular sausage for wild boar sausage – really good!

What’s really great about this paleo shrimp and sausage recipe is its versatility – feel free to change up the veggies any way you want. I kept this mixture to quick-cooking veggies because we were hungry and I didn’t want to wait. And we nailed it.

Spicy, sweet and savory all in one bite.

This one’s a keeper for us. Hope it will be for you too!

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients

    • 1 lb of medium or large shrimp (peeled and deveined)
    • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
    • 3/4 cup diced red bell pepper
    • 3/4 cup diced green bell pepper
    • 1/2 of a medium yellow onion, diced
    • 1/4 cup chicken stock
    • 1 zucchini, chopped
    • 2 garlic cloves, diced
    • Salt & pepper to taste
    • Pinch of red pepper flakes
    • 2 tsp Old Bay Seasoning
    • Olive oil or coconut oil
    • Optional garnish: chopped parsley
Servings
  • Serves about 4

Instructions

  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

 

Easy Low Carb Almond Flour Biscuits

These delicious gluten-free biscuits, made from almond flour, are high in protein, low in carbohydrates and low in sugars. Almond flour is by far the more superior gluten-free flour. It is moist, delicious, nutritious and easy to use. These biscuits yield a firm enough texture to hold just about any preserve or condiment you choose to serve with them.

For best results the almond flour and egg whites should be chilled too. It is also important not to handle the dough too much and get them into the hot oven immediately. This recipe can successfully be doubled.

INGREDIENTS:

  • 1 cup PLUS 2 tablespoons almond flour

  • 1 teaspoon aluminum free baking powder

  • ½ teaspoon sea salt

  • 2 tablespoons cold butter

  • Egg whites from 3 large eggs

INSTRUCTIONS:

  • Preheat oven to 400oF

  • Mix chilled almond flour, baking powder and salt together in a medium size bowl. Add the cold butter work in the butter with a pastry cutter until crumbly. Alternatively this step can be done in your food processor – blitz then for a few seconds only.

  • In a small glass bowl or metal bowl, whisk the eggs with a fork or whisk until they slightly frothy – about 30 seconds.

  • Blend the eggs in the almond flour mixture with a knife just until combined. Do not overwork. If using a food processor, add the egg whites and blitz for a few seconds only until combined.

  • If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.

  • Drop 4-6 neat spoonful’s of batter (depending on your required size) on a baking sheet lined with parchment. Alternatively, use a well-greased muffin pan.

  • Bake immediately for 10-12 minutes until golden brown.

  • Serve with butter and preserves or top the biscuits with your favorite sausage gravy.