Tuesday, February 21, 2012

Paleo Shrimp Enchiladas

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Today is Fat Tuesday which means a day off work!  I don't really have any Mardi Gras plans as of now, except getting in a workout, grocery shopping, food prep for the rest of the week, and hitting up Academy to possibly use a gift card.

I gave you the bad news first (aka my flop), now on to the good news!  This recipe was delicious!  Even my non-Paleo roommate liked it.  He said he didn't even miss the cheese.



Paleo Shrimp Enchiladas
Replace the tortillas with cabbage leaves for a mexican favorite gone caveman. I am unsure if there are any "Paleo friendly" canned enchilada sauces; I opted to make my own.  There are many parts to this recipe, but don't be intimidated.  You can peel your shrimp, make your stock, and prep your marinade ahead of time.   Also, while the ingredient lists are long, most can be found in my pantry at any given time (tomato paste, spices, minced garlic, etc.)

Shrimp stock
hulls of 2 lbs of shrimp
1 quart water
2 tsp Salt

Combine ingredients in a stock pot.  Bring to a boil, then reduce to a simmer for as long as you have. 

Shrimp marinade
juice & zest of 2 limes
1 tbsp chili powder
1 tbsp minced garlilc
1 tsp salt
1 tbsp tequila
2 tbsp olive oil

Combine all ingredients in a large ziploc bag.  Add raw shrimp. Refridgerate for 30 minutes.

Enchilada sauce
1-2 chipotle peppers and 1-2 tbsp of adobo sauce
2 tbsp garlic
2 tsp chili powder
2 tsp cumin
1/4 tsp black pepper
salt to taste
2 cups shrimp stock (see recipe above)
1 - 6 oz can tomato paste
1 tbsp tequila

Put all ingredients in a saucepan and bring to a boil.  Reduce heat and let simmer while prepping the rest of the meal.

Enchiladas
about 20 cabbage leaves with veins removed
1 tbsp coconut oil
2 lbs marinated shrimp (see recipe for marinade above)
2 bags frozen peppers and onions mix (could use fresh bell peppers and onions, but trust me, this is much easier)

Put a pot of salted water on to boil; once boiling, turn of heat and add cabbage leaves.  Remove the cabbage leaves when they are soft.  In a large pan, heat coconut oil until melted.  Add pepper mix.  Sautee until peppers and onions are slightly soft.   Add shrimp.  Cook until shrimp are slightly pink.  Roll shrimp mixture into cabbage leaves and place seam down in a casserole dish.  Cover with enchilada sauce and bake at 350 degrees for 20 minutes.

Serve with guacamole and garnish with cilantro and fresh lime. 

shrimp stock - I think shrimp turn the prettiest color when cooked.

I love Mexican food.  Seriously.  I could eat it every day of the year!


What is your favorite cuisine? Italian? Southern? Greek? Tell me!

6 comments:

  1. I think my favorite cuisine is between Italian and Mexican. I love the spice of Mexican food but I love breads and cheeses in Italian!

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    1. Cheese and bread. Yumm. Italian would be hard to make Paleo!

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  2. My fav cuisine is definitely Italian, but I like them all. :) Jealous of your day off from work - enjoy it!

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    1. Thanks! I did enjoy it. It was super productive.

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  3. oh these look SO good! I love shrimp anything!

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    1. Me too. I have such a soft spot in my heart for fresh, white, gulf shrimp.

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