Monthly Archives: January 2015

Chipotle Shrimp

I must confess I am on a Chipotle seasoning kick. It is smoky, spicy (without being too hot) and just plain delicious. Tonight we made shrimp with roasted garlic, lime, smoked paprika, sea salt and of course chipotle.



2 T olive oil
1/2 tsp ghee
1 lb shrimp (I used wild caught with the shell on, but you can use whatever you like)
2 heads of garlic
1/2 tsp sea salt,
1/4 tsp oregano
1/4 tsp smoked paprika
1/4 tsp chipotle powder
juice of 1 lime
2 T olive oil

Heat the olive oil and ghee in a skillet on medium low. (I use stainless steel). Cut the end off of the garlic heads and place in pan with the oil and cover the pan. Let it cook until the garlic is soft and cooked through. This will take 10 min or so. If the pan gets too hot and starts to burn turn it down. While the garlic is cooking, toss the shrimp with all the other ingredients. Once the garlic is cooked through, add the shrimp. Cooking about 2-3 minutes and then flip over for another 2-3 minutes until shrimp are bright pink. Shrimp with the shell on will take a bit longer than shrimp that is peeled. So just keep an eye on it. Serve on tacos, alone, or with a side of whatever veggies you like. We had it tonight with whole steamed artichokes.


Almond Horchata

Typically horchata is a sweet drink made with white rice, cinnamon and sugar. Sometimes almonds are added to the rice drink to give it a little different taste. I make mine purely out of almonds, a cinnamon stick, and coconut sugar (I am sure honey would work just as well).
Almond Horchata

1 c almonds
4 1/4 c Filtered water
1 cinnamon stick
1/2 c coconut sugar

Place almonds and cinnamon stick in a glass jar, or dish. Add just enough water to completely cover the almonds with about 1/2 inch of water above them. Soak at least 8 hours or over night. After soaking, drain the almonds and cinnamon stick and place in a blender with the 4 1/4 c filtered water and coconut sugar. Blend for about 1-2 minutes. The time will depend on your blender. Strain the mixture using a milk bag, cheese cloth or thin dish towel. Store in a glass jar for 4-5 days. I love to drink this over ice. For an extra adult treat add a splash of Ammaretto or Kahlua. That will make it not Paleo, but a nice treat to enjoy occasionally.