Paleo Lifestyle

Sanibel Island and Coconut Shrimp

I found out that Sanibel Island and Coconut Shrimp go hand in hand. You can’t have one without the other. The Butcher and I just got back from Sanibel Island. I would highly recommend this destination. It is easy to get there–direct flight to Southwest Florida Airport on Frontier Airlines. The shells are amazing–unlike anything I had ever seen before.

Wherever we went out to eat, the specialty was always Coconut Shrimp. I couldn’t resist. I love coconut and I love shrimp–what’s not to like? Now that we are home from Sanibel Island and I have resumed kitchen duty, I could not help sharing the recipe for coconut shrimp. It’s good to know I don’t have to wait until I return to Sanibel Island to get some good coconut shrimp.

Coconut Shrimp

2 Pounds of large shrimp (raw) (available at your local meat market)
3 jumbo eggs
2 cups of shredded, unsweetened coconut (local butcher shop)Coconut shrimp 1
1 to 1 1/2 cups of coconut oil for frying

Set the thawed, cleaned shrimp aside. beat the 3 eggs in a small bowl. Put the coconut in another bowl. Dredge the shrimp through the eggs and then put the shrimp in the coconut, pressing the coconut onto the shrimp. Put a cookie sheet in the oven at 200 degrees.

Put the coconut oil in a 12 inch non stick skillet and heat over medium heat. Test the oil by sprinkling a couple of drops of water into the skillet, if it sizzles the oil is ready to fry the coconut shrimp. Fry about 9 shrimp per batch. Cook 2 minutes, turn and cook 2 minutes on the other side. Put the cooked shrimp on a paper towel and place in the oven to keep warm. Continue the process until all the shrimp are cooked. I had 36 large beautiful shrimp when I make this recipe.Coconut shrimp 2


Fruit sweetened peach preserves heated on the oven

I did cheat with the dip for the shrimp. I am not apologizing for it. It was delicious and went so well with the coconut shrimp.

Until next time…from Our Butcher’s Block to your Table.

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Cheesy Potatoes with bacon

Well, it’s Tuesday, and that means you are getting a blog post whether you want one or not. Today is a very special Tuesday–35 years ago the Butcher and I got married. I am not cooking on my anniversary, but I will share a side dish I made on Sunday for Mother’s Day.  I have to give a big shout out to Dan Ratta who smoked an amazing Brisket for my Mother’s Day dinner. Thank you, Dan. It was fantastic. Now on to the side dish that I served with the Brisket.

Cheesy Potatoes with bacon

4 Large potatoes (peeled and cubed) (about 2 1/2 pounds to 3 pounds)
1/2 pound of bacon (available at your local butcher shop)
2 cups of shredded cheese (Mexican blend, Cheddar, Colby Jack) Don’t be afraid to add more if you like cheese
1 bunch of green onions

Place the uncooked bacon on a cookie sheet with a one inch lip. Place the cookie sheet in the oven and heat the oven to 400 degrees. Cook for 20 to 22 minutes. The bacon should be crisp so you can crumble it or dice it. Remove the bacon from the cookie sheet and place on a paper towel to drain. Keep 2 to 3 Tablespoons of the bacon grease on the cookie sheet. Place the diced potatoes on the cookie sheet and coat them with the bacon grease. Return the cookie sheet to the oven and bake the potatoes at 400 degrees for 20 minutes. Stir the potatoes and make sure none are sticking. Return to the oven and cook for an additional 10 minutes. As the potatoes are cooking, crumble the bacon. Clean and slice the green onions thin. Pull out the cookie sheet with the potatoes on them. sprinkle the bacon and green onions over the potatoes, cover all with the cheese. Return to the oven and bake an additional 8 to 10 minutes until the cheese is completely melted and bubbling.

This is a great side dish for any meal but it was especially delicious with the Beef brisket.

Well, I have an anniversary to celebrate–Until next time…From our Butcher Block to your Table.

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Shrimp Curry

Mother’s Day is this Sunday. I am giving everyone a head’s up because you don’t want to forget about Mom. I have the perfect meal for you to make for mom this Mother’s Day–Shrimp Curry. This is a delicious meal and even though it is gourmet cooking at its best–you don’t have to fret. All of the hard work has already been done for you by Karen from Karen’s Spice Kitchen. I was introduced to Karen by a customer who moved from Norton to North Carolina. She told Karen about our butcher shop. She felt we would be a great outlet for Karen’s Spice packets. She sent me one to try and I was hooked.  I thought Shrimp Curry would be a great way to celebrate Mom on Mother’s Day. Karen tells you the ingredients you will need and gives you step by step instructions on how to cook the meal.  She also gives you recipes for great side dishes to go with the main course. Without further ado, here is the recipe!

Shrimp Curry

Karen’s Spice Kitchen Shrimp Curry packet (available at your local meat market)
1 large onion, chopped
3 cloves garlic, crushed (or 3 tablespoons granulated garlic)
2 tablespoons cooking oil of your choice
2 pounds cooked, peeled and deveined shrimp (available at your local butcher shop)
2 tablespoons lime or lemon juice
1 can (13.5 oz.) coconut milk
8 oz. chopped tomatoes, canned or peeled (seeded if fresh)
1/4 cup chopped fresh cilantro plus extra sprigs for garnish if desired

In a 4 to 5 quart pot, cook the diced onions in oil until transparent. Add the garlic and cook for a minute more. Turn down the heat and add the contents of the larger spice packet (from Karen’s Spice Kitchen). Cook for another few seconds, stirring constantly. Add the lemon/lime juice, coconut milk and tomatoes. Cook the mixture at a simmer (on lowest heat), stirring occasionally for about 10 minutes. Taste and add additional hot chili powder (included in your packet from Karen’s Spice Kitchen), a little at a time, if you like it hotter.

Stir in the shrimp and if desired, the fresh cilantro. Cook for another 2 – 3 minutes before serving over Basmati rice.

The sauce is amazing and the meal is done in 20 minutes. Everyone is happy–especially Mom!

Until next time…From our Butcher Block to your Table.

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Pulled pork using a pressure cooker

When you are in the mood for pulled pork you don’t always want to wait 12 hours to have it. That is where the pressure cooker comes in. You can make a delicious pulled pork in about 2 hours. Serve with or without a bun, pickles and coleslaw and you are all set.

Pulled Pork

5 pounds of boneless center cut pork loins cut into 1 1/2 to 2 pound pieces (available at your local meat market)
2 Tablespoons Smokey Barbecue Wing Rub (available at your local butcher shop)
1 jar of Walnut Creek Apple Butter Barbecue sauce (available at your local meat market)
1/4 cup of water

Rub the loins with the Smokey Barbecue rub. Add the water with the 16 oz. jar of barbecue sauce and place this in the bottom of the pressure cooker. (This recipe is based on an electric pressure cooker) Place the seasoned loins on top of the barbecue sauce. Lock the lid and set the cook setting for “meat” 60 minutes. Allow the pressure to dissipate naturally. When you remove the lid, use forks to shred the pork and mix with the barbecue sauce. Depending on your preference, you may want to add some more sauce.

Serve immediately or refrigerate and heat up when you are ready to use.

This is one of our favorites–hope you enjoy it too!

Until next time…From our Butcher Block to your Table.

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