Tuesday, May 30, 2017

How to support a crazy diet: Part 3 : Shrimp & Bacon

It seems almost unfair for a diet to include bacon & shrimp.  Honestly, you don't even need a recipe if you have these two.  Just cook and eat.

However, I did put together a rather simple dish using them that turned out great.  It also used some julienned zucchini and a good handful of garlic so it really seems like some cleverly made dish, even though it would have just been fine with shrimp and bacon alone.

Now I should add that the bacon that I used, I cured and smoked myself.  In this way, I could make sure there's no added pepper or sugar or seed that isn't AIP compliant.   The bacon that I made I cured with salt, finely chopped cilantro stems and fennel fronds.   The curing went on for about a week (wrapped in plastic like Laura Palmer), and then I smoked the pork belly until it was around 175F, which is basically cooked.   I also rendered some bacon fat over the weekend so I used that as the oil (in addition to the rendered fat of the bacon chunks I tossed in the dish).

Bacon & Shrimp with Zucchini, Celery & Leeks

Ingredients

  • 1# shrimp
  • water for shells
  • 2 Tb. oregano leaves
  • 1 tsp salt
  • 1/4 # bacon- cut into chunks
  • 3 Tb rendered bacon fat
  • Handful of garlic cloves, sliced
  • 1 medium leek, julienned into 3" sections
  • 2 celery stalks, julienned
  • 2 medium zucchini, peeled and then mandolined into thin strips
  • 1/4 chopped parsley
  • juice from 1/2 lemon


Directions

  1. Shrimp Stock: Remove the shells from the shrimp and plop them in a small sauce pan.  Fill the sauce pan with water just to make sure the shells are covered.  Add the oregano and salt and bring to a simmer.  You're only going to use 1/4 c. of this stock in the dish for this recipe, so you can use the rest for something else later (it freezes, too).
  2. Main Dish: Heat a 14" wok over medium high heat.  Add the bacon fat and the bacon.  When the bacon browns a bit and renders some fat, pull the bacon out and reserve.
  3. Add the garlic, leeks and celery.  Cook for about 4 minutes stirring well.
  4. Add the zucchini and the bacon chunks and stir fry for about 2 minutes.
  5. Add 1/4 c. of the shrimp stock and simmer the mixture for another 2 minutes.
  6. Add the shrimp, cover and simmer for another 4 minutes or until cooked.
  7. Remove the lid and mix in the parsley.  Stir until well mixed and wilted.
  8. Sprinkle the dish with the lemon juice, stir and serve.
Healthy and very tasty.


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