Y’all know how much I love my slow cooker and my slow cooker freezer recipes and how much time it saves me, but I do still love being in the kitchen and being creative. Now that I have my slow cooker freezer recipes as the foundation of my week, I don’t feel pressure to cook. If I’m in the mood to cook, I do; if not, I pull something out of the freezer. This puts cooking back in my control which keeps the joy of cooking alive, instead of it being just another chore I do for my family.
Anyhoo, this is a variation of a recipe in my new cookbook (buy the bundle deal here for 30% off!). It’s a favorite for my husband and me because it is such a quick dinner to whip up.
This recipe will work with any variation of vegetables, so whatever is in season for you or your family prefers can be adapted fine.
And, by the way, those chips in the photo are homemade, fried in lard and SO good! Penelope and I recently eliminated corn and legumes from our diets, so I’ve been experimenting with different things to fulfill my craving for corn tortilla chips. I found a brand of tortillas on Amazon called New Grains Gluten Free Bakery. It’s not a grain free brand, and even though we are trying our best to be completely grain free, we seem to do fine with rice and rice flour occasionally. I like this brand because a lot of gluten free packaged brands have corn, soy, and legumes in them; these don’t. To make these chips, I heated up grass fed beef lard (bacon grease works great, too) and cut up the tortillas into small pieces. I fried them till they were lightly browned and drained them on a paper towel.
I also experimented with frying cut up pieces of Paleo Wraps, and while they tasted good and fried up well, they are so thin that you can’t use them to scoop anything like with corn tortilla chips, but they make a good snack if you want something crunchy.
I like to serve this meal over roasted cauliflower rice, though regular rice would be tasty too.
Here’s the recipe, hope you like it as much as my family does!
- 1 pound shrimp (wild caught is best)
- 1 pound vegetables, chopped (frozen or fresh)
- 8 cloves garlic, minced
- 1 cup fresh cinlantro, chopped
- 2 limes
- Heat a saute pan to medium hot. When the pan is hot add a healthy fat like olive oil, coconut oil, lard or bacon grease.
- Add in garlic and saute a few minutes, careful not to burn.
- Then add vegetables and saute a few more minutes, till soft and bright in color.
- Add in shrimp and cook a few minutes, literally just a few minutes, even frozen shrimp cooks fast.
- Then add lime juice. Squeze the limes over the pan (cut side up, so seeds don't fall into the dish), reserve one half of a lime for a final squeeze right before serving.
- Give a good stir and serve!