Last night as I was starting to prep for dinner, while drinking red wine and watching the Patriots bulldoze the Steelers, when I looked at Adam and asked, pleaded, if he'd rather order pizza. We both just looked at each other for a minute, trying to see which one would break first. I gave in first, but mostly because I had already started the oven.
Wanna hear something funny about the Patriots/Steelers? The night before the game, a 20-something year old Patriots fan went to the Steelers hotel and set off the fire alarm in the early AM hours. Now, let's not get it twisted, I was rooting for the Steelers, but man, that is good. I can just imagine the Steelers reaction when they found out it was a Patriots fan. Brady probably put this kid up to it.
Anyways, back to food. You better believe come February 1, I am running to Mellow Mushroom and ordering a pizza. And wings. And then, I'm going to eat pizza again when the Falcons beat the Patriots on Superbowl Sunday. No wine though. Did I tell you I'm doing sober February? Ugh. Why do I put myself through such misery. Skinny hurts.
Okay, so I found this recipe on Lexi's Clean Kitchen, one of my paleo-go-to bloggers. Her recipes are so dang good. They have a lot of steps and ingredients, but they are so worth it. Talk about flavor.
I changed up some things in her recipe to make them a little more geared towards our taste. Let's get to it already.
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado
- 2 tablespoons almond milk
- 1/2 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- red pepper flakes for garnish
- 2 large sweet potatoes
- salt and pepper
- olive oil
- Preheat oven to 350 degrees.
- Wash sweet potatoes. Rub with olive oil, salt and pepper. Poke holes in the top.
- Place sweet po's in the oven for 45 minutes or until soft.
- While sweet po's are cooking, make the crema. Combine all ingredients (minus the red pepper flakes) in a blender and blend until creamy.
- In a bowl, combine shrimp and all the spices.
- Heat a cast iron with 1 tablespoon oil and add shrimp. Cook until opaque.
- When sweet pos are done, carefully scoop out insides until a thin layer of flesh remains.
- Load up with shrimp, top with crema and devour.
Just you wait. It's so delish.
I prefer a cast-iron because I think it makes things taste better.
Yes, it is much more of a hassle, but so worth it.
Adam tried to eat this before dinner was ready. Be warned.
Welp, there you have it. The newest recipe that will be gracing our kitchen table about once a week. I promise this will not disappoint. Oh, and if you're following me on snapchat (@kgrace01), you'll see the recipe I'll be sharing with you on Thursday!
PS --> Did you get a chance to sign up for my newsletter? The first newsletter will go out March 1, but let's get people chatting about it, shall we? Sign up, tell your friends. Prepare for words of wisdom I'm gonna try and impart. Let's be real, it's gonna be sneak-peeks, giveaways and special recipes for newsletter folks only!
You gotta do it.
Happy Monday everyone!