Maybe Malaysian

This recipe started out as something far different than what it became, but it is good for one of those nights when you forgot to take something out of the freezer.

Shrimp and Cauliflower with Coconut Sauce
1/2 head cauliflower, cut into florets
1 lb shrimp, peeled
2 tb lime juice
2 ts coriander
3 garlic cloves, sliced
fresh ginger, grated
3/4 c coconut milk
2 ts ground ginger
1/2 tsp pepper
1 ts coriander
1 ts red pepper flakes

Steam or roast cauliflower until done.
Combine shrimp and next 4 ingredients in a shallow pot over medium heat. Cook until shrimp are done, then remove with a slotted spoon to a serving bowl, leaving most of the garlic slices in the pot.
In a glass measuring bowl, whisk together coconut milk and next 4 ingredients. Pour into pan with remaining lime juice and garlic and whisk or stir to combine.
Plate cauliflower, top with shrimp, pour sauce over.
This recipe will also work with other veggies, such as broccoli or brussels sprouts.

Shrimp: A winter staple

As winter rolls on and our stored garden surplus - as well as our fall cow share - begins to dwindle, eating locally becomes tougher. In addition, the holidays (and their seemingly endless leftovers) have passed and left a need for frugality in their place.
We found a farm that direct-sells mushrooms in quantity, and there are still root vegatables to be had. When in need of good comfort food, to these staples I add shrimp. As much effort as I expend to get the best possible meats, vegetables and dairy products, shrimp is one place I slack. It comes in bulk, is frequently on sale at the grocery store and makes a great source of protein to go with whatever canned goods the pantry might hold.

Braised shrimp, leek and mushrooms with butternut squash puree. Served with sauteed spinach and bacon.

Shrimp and braised winter vegetables with pureed butternut squash
1 butternut squash
1 clove minced garlic
1/2 tsp chili pepper flakes
1 tb olive oil
1 lb shrimp, peeled
2 leeks, washed and trimmed
1 c white wine, divided
1/2 pound mushrooms (I used crimini)
1 can artichoke hearts (in water)
1/2 c milk
Peel and cube butternut squash and set in a steamer basket over boiling water for 30-45 minutes.
Meanwhile, warm garlic and pepper flakes in oil on stove. When oil is hot, add leeks and shrimp and sautee until cooked. Deglaze pan with half of wine and add mushrooms and drained artichoke hearts. Add remaining wine, cover and remove from heat.
Drain squash and place in pan over burner on low heat. Add milk and puree with an immersion blender until smooth.
Serves 2, with squash puree left over.

Thai coconut shrimp stew over spaghetti squash
2 spaghetti squash
1 tb olive oil
1 tb minced garlic
1 stalk lemongrass, trimmed and sliced thinly
2 tb ginger, grated
1/4 c vegetable or chicken broth
1 ts red curry paste
1 lb shrimp, peeled
1 can coconut milk
8 oz shiitake mushrooms
4 oz carrots, julienned
fresh cilantro
Cut spaghetti squash in half lengthwise and bake cut side down at 350 degrees for 45 minutes.
In a heavy saucepan, heat olive oil and sautee garlic, lemongrass and ginger. When browned and fragrant, deglaze pan with broth. Whisk in curry and add shrimp, stirring to coat with sauce. When shrimp is cooked, stir in coconut milk and add mushrooms and carrots. Simmer on low 5-10 minutes. Meanwhile chop cilantro and scoop spaghetti squash out of shell and into shallow bowls. Stir in cilantro before ladling shrimp and sauce over squash.
I like to garnish this with diced avocado and serve with a spinach salad on the side. Serves 4.

Tailgate time

Football season started - for me anyway - this weekend with the first Eagles tailgate of the year.
What's a primal girl to do without chips, subs or cookies?
Eat MEAT! Mmm...burgers, chicken apple sausage (from Trader Joe's), and grilled shrimp. Veggies and dip round it out -- and keep me from chewing my arm off waiting for the grill to heat up!

Burgers
OK, I know everyone knows how to make a basic burger, but my husband is truly the master. Here's how he does it:
85/15 organic ground beef (or venison)
Cayenne, garlic powder and minced onion to taste
Mix (by hand) and make into four patties per pound of beef. Poke a little hole in the center of each with your finger to help them cook all the way through.
Top with mustard, avocado and cheddar.

Veggies & dip, burgers & toppings ... Go Eagles!

Shrimp
Whisk 2 parts olive oil and 1 part lemon juice
Add generous amounts of minced garlic, cumin, ground pepper and chopped cilantro
Marinate shrimp for several hours and then throw on the grill for a few minutes until just cooked

Dip
4 oz cream cheese
1/2 c sour cream
1 tb minced garlic
1/4 c chopped herbs - whatever is fresh in your kitchen garden (I used tarragon, parsley, chives and oregano this time. Cut the leaves with a mezzaluna to release some of the oils and to avoid having large pieces of leaf in your dip.)
Mix together and let sit about an hour for flavors to blend.
I serve with broccoli and carrot slices.
This dip is also good to stuff mushroom caps or cherry tomatoes. I also used it as a spread for my burger.