Chipotle Shrimp and Scallop Pizza - Paleo Cooking with Nick Massie

here we are we're going to take a trip down south with a salad called curtido from El Salvador come back for my Chipotle shrimp and salad pizza that'll leave you wanting more you fit paleo all right so truth be told peace that might be kind of a stretch but follow along I've got the shaft the shaft of a butternut squash that I roasted off in the oven part of my weekly prep if you need to know how to do that search weekly veggie prep on the site and you'll see we'll also link that here in the article below but I'm going to peel the skin off there see if we can get a cleaner one here pretty clean use a little help there oh then I'm just going to mash that got a preheated pan and then here my goal is just to heat this up you guys that's all you could do this in the microwave if you want if you roast it fresh that will work to take it straight out of the oven kind of mash it up and follow along all right now we talked about this salad from El Salvador they have poopoo says down there and the kind of the garnish that they serve the poopoo so with is called curtido and there's a song go go to feed all these acetate the math day right I can sing the whole thing for you but we don't have time for that so what it basically is is like a cabbage like a slaw vinegar and carrot cabbage a little oregano I'm just going to julienne a little cabbage here and add that to a about a medium sized mixing bowl next up is a carrot and a peel one carrot okay and then I've got this fancy kind of shredding type peeler just a quick way to julienne these guys this guy all right carrots lined up there goes in the bowl what's up next goes some onion so like that how many of these will go with four radishes and love radishes important to cut that bottom is kind of string root end off the top is fine all right radishes in the bowl looking good nice color good flavor all healthy stuff right kind of some low glycemic veggies in here maybe the exceptionally caring we're looking like that so far checking back in all right I'm calling that hot we're going to set this aside bring in a cast iron skillet and get that baby warm enough back to the salad this isn't something you'd find them curtido necessarily but if you were going to make the curtido of all Kirsty toes so might be how you do it and then for the dressing on this we're going vinegar salt vinegar and salt easy guys easy stuff you can see our pant eating up here give it some olive oil and we'll bring this into play I got shrimp and a handful of bay scallops and use my knife here to cut these in half this way so you got our shrimp and scallops going to give them a little salt and then in the pan okay so they're in the pan these guys won't take long and for that nice sear and then we've got our chipotle be careful with this stuff as soon as that hit the pan and maybe punch you right in the mouth so be careful with that cut the heat it's time to plate so as you can see it might be a bit of a stretch to call it a pizza but we've got our butter not crust some spicy smoky seafood on the next layer and then a beautiful salad influenced by cookie dough of El Salvador have fun in the kitchen you guys it's easy to eat clean when you eat stuff like this I appreciate you guys following along and as always I'm here to help you keep it safely up .

Video Description:

This dish will replace any fair-flavored-fodder and make your mouth surely water. We've got Curtido from El Salvador, squash from your mom's garden and some shrimp and scallops from your deep freeze. They all come together in a pizza-style-plating that will impress your friends and astound your family members.

Tune in today as Nick shares a quick lesson in luxury lounge food...

Chipotle Shrimp "En Papillote" Prep - Paleo Cooking with Nick Massie

all right hey Theo Nick here I got the lovely Catherine Belmont Stakes bell me how do you feel after the running of the Kentucky Derby oh you didn't really I don't remember who won German I think his name was over okay okra I think it's Oprah anyways back to the task at hand Katherine is gonna join me for what we'll call this a shrimp Chipotle shrimp and papillote can you say that no papi yo to the accents at the end there you go okay we have two pieces of parchment paper up here that we'll get to in just a minute right so first thing I have I have nine shrimp here and Cass got a little bowl of shrimp boom nice and then an onion a pepper and a one stalk of celery I'm gonna take the onions and cut it in half while Catherine I want you to watch this you can have this one knock that out over on yours okay hold on one second I'll hold the knife up a little bit closer like like right up there I'll give you a little bit more control one more one more you got it you got it nice good job looking a little shady right in through here I'm just gonna peel that away like that okay and then I'm gonna stack these are you watching I'm gonna stack these up and then come across that's kind of a similar size to our onions I would put the smaller one another nice angle and this is called the Asian bias cut or the ABC don't be in a hurry all right one's not on the clock it looks pretty good but you're way down on the handle of your knife again so if you look at the difference between Catherine's and mine this one these look more like they're from Asia and this looks more like Thursday night at the horseshoe pit the sharper of a bias cut the the better okay but I'm pretty impressed that all right next thing is the pepper here again this will just be a julienne but I want you to see if you can cut out some of the flashes of pepper you want a bigger knife see now she's choking up on the knife work she's supposed to you can cut them in this yeah I would cut it here and here and then you just kind of press it pass it down get the knife in and they'll use the knife they'll hold it down right this is all full of water there you go nice and easy cool overall pretty good so we can just go back this way good yep so you clean ears up I'll clean mine up and then we'll kind of mush I had a kind of got it and if you whine cut two and a half and then stack them up a little bit more efficient yeah alright so what I want you to do is focus on cutting with the butt of your there you go a little bit more control nice cat I mean so much I hear that she's learning you know the concept where if you give me a recipe eat for today but if you teach me how to cook I'm gonna give you half of my red peppers I don't want you to give me half your yellow peppers okay and then what's going on with this one here it's like kind of cut halfway through lecture work okay so I'm gonna finish these guys here try to cut all the way through let's call this slinky .

Video Description:

This is the first video in a series that will teach you the "en papillote" preparation. While we chose shrimp for this one, the technique can be applied to a variety of foods.
Catherine Belme joins me for some Culinary Arts & Crafts. She displays her characteristic, timid charm, but don't let it fool you as she gets the last laugh in this series...
This video was filmed the day after this year's Kentucky Derby.

Thai Shrimp Soup - Paleo Cooking with Nick Massie

all right we're rolling on with our do you talk Thai series we've got a sweet and sour shrimp soup and it's called Tom Yum Goong stick around because we're about to get spicy good Paleo we're going to start off with a hot wok and most you probably don't have shrimp stock hanging around so I'm going to use some chicken stock said it was hot right and the shells from when we peeled the shrimp we're going to crank this baby up and that's just going to infuse some of the shrimp flavor into that stock then we'll use our spiderweb string those babies off and we'll carry on from there while we're watering our shrimp shells we're going to take 6 to 8 cloves of garlic into our border and pestle do that all bashed up smells awesome next we're going to take on 2 roma tomatoes and cut them into 8 slices Oh tomatoes are ready our kaffir lime leaves we've got five of them we're going to take the stem out that and we'll put tear these into pieces take a look over here all right happy with what's going on and we take my spider spider web and have a garbage right over here just going right into the garbage all the shelves are out we're going to go in we've got ginger about 10 slices of ginger lemongrass to go in there and then our garlic some go get that going from there I'm going to take two chilies so split these guys let's click that throw those in and then one shallot sliced up we'll just let that roll while we pick apart the rest of our lime leaves next up we have two cups of shiitake mushrooms stemmed and quartered and get those in there and then we'll throw in our tomatoes now we're looking Thai free food baby I would definitely I could see this on the street in Thailand no problem we're going to bring this up to a boil okay do some one line to start and then we're going some fish sauce looking good and our lime leaves give that a stir we'll let her roll let her rip like a simmer away look in here good here guys the mushrooms look it out or nice and soft right where we want them so now we're going to throw in our shrimp once these go in takes about one minute cookbooks that's it so while that's going we will chop up some what they call coriander right cilantro and these are going to go in surely there we are sticking with the tide theme with our Tom Yum Goong Goong means shrimp guys but yeah our Thai style Street food get out there and give this one a try and you're answering the questions do you talk time .

Video Description:

Everyone loves shrimp.
This recipe is a part of the "Do You Talk Thai?" series and, while it has a decent list of ingredients, once they are prepped out, the meal is ready in 10 minutes or less. It was inspired by the cooking class that we did on my recent Thai Culinary Adventure as we made a dish similar to this. They call it "Tom Yum Goong", but Thai Shrimp Soup works just as well. Give this one a try and prove to your friends and yourself that "You Talk Thai..."

Paleo Shrimp Tacos with Pineapple Salsa- Paleo Cooking with Nick Massie

good morning morning for the Glencoe good I'm excited bit of fun k2 we're back in the kitchen we're gonna go some breakfast tacos but it's the kind of I was can put the BIOS so come right back what are we gonna call you gaga so darn it shrimp tacos be right back fit paleo alrighty I'll go ahead and grab the Gaga garlic and we'll use the little strainer side this one shaker maybe you call it and just go ahead and season the top of the shrimp so go ahead and now set them season side don't you just use your fingers see the side down and then once they're in there wolf we'll see using the topside what I want you to do on here actually let's have you do these Tomatoes easy to do that and then go here and that way you can get the little thing off at the same time stem and then I'll work the pineapple or you go to a pineapple mod you know I cut a pineapple I do not what I do is a top and bottom off and I'll use these little eyes as a guide for how to peel try to get them all off without taking too much of the pineapple now what I'm going to do is cut the pineapple to the similar size that you got go in there you want to check on those shrimp again slide flip them now what we're looking for there you see how they're just starting to become opaque can you see where they get kind of more white yeah yeah yeah you prefer to eat like a corn tortilla or or like a lettuce make the tortilla shell or corn tortilla closer to you exactly that's what I usually go to but today what I want to do we'll use cabbage and like it because it gives a little bit more color let me get into here and what we're going to do is we're going to plate up three to four tacos so I like order this and then if you can give me left for shells in the front here see if we just find a good example see that was played pretty good right I'm picking it up it was a little picky right I'm gonna check on that shrimp are we look in there okay I'll give it a little bit of water and a deglaze and and then go ahead and cut the heat contend the day off so those are done so you put water done this is really to add flavor yeah I just kind of bring a bunch of eating into plan kind of finish them off keep it moist and then I'll pull any of the kind of sticky bits from the pan all right I've got a serrano here if you can chop this go to the post at much cilantro now how about like fish tacos my favorite I gotta say Raqqa and they usually come with cabbage with your floss I'd say I know the local restaurant let me go to usually go this yeah I think that's pretty common so we're going to do that's why I was thinking cabbage and we get a cabbage shell so there's people at Cal is going okay yeah go ahead and toss that in there and then first rounds will cut a little bit off here chop this will really find me I'm going to go ahead and stir that up and then easing it result a little bit of salt in it so I'm going to put some of our math email in here that we made yesterday remember that yeah and then a little bit of apple cider vinegar you have a spoon down there reserved for go register that up and then Chipotle a little Chipotle powder we'll call it the chipotle in lime aioli is the fancy word for my own you so I have to go to my oh you guys we've got our Gaga garlic shrimp tacos give these ones a shot you won't be disappointed and how about a margarita would you should have a margarita with this or I I would well the right come here after out of training after K after training so in Cinco de noviembre November perhaps have a margarita with it but in the meantime Kelly and I here helping you keep it play on .

Video Description:

Paleo Nick and Kelley Jackson throw down a Cinco De Mayo Supper that is tough to forget! Tune in for some quick and easy Paleo Shrimp Tacos with Pineapple Salsa and be sure to visit http://www.PaleoNick.com for other epic recipes!

Ten Minute Spicy Shrimp Salad - Paleo Cooking with Nick Massie

I just did a little tour of the kitchen and I found a bunch of spare items El Ninos shrimp and there's some shrimp involved so I'm gonna have her run the cast iron skillet and we're gonna do we're gonna go on the clock see if we can knock out a quick salad slash meal in ten minutes I'll add some oil to the pan here and go ahead and season the side down in the pan that let's see how you do nice and I'm gonna hack this red cabbage here you're thinking that a whole sweet potato is gonna be a lot so I'm just gonna cut this in half we'll wait on that one and then I'm the jalapeno I'm gonna cut it across and then what I taste kind of let's let's make a little room right over here so the next thing we're about three and a half minutes in let's throw together I've got some greens here also if you want to take that olive oil and do a little drizzle of olive oil in the pan or in the bowl a little bit more good and then some of this aged balsamic put your thumb over the hole what a little bit more than that how's that I'm not gonna show you how to do this check this off you right now bad leave a little salt and pepper don't forget to salt your salad guys good the goal here is they kind of keep we don't want those sweet potato chunks to break up into a bunch of mush see if we can kind of keep them together and I'm gonna throw in these jalapenos right now good color we just had some carnitas and this is pretty much like dried out almost Mitaka style pork you could also do this with like bacon bits or a thing called Tasso or pancetta all right little cubes the pancetta rendered down we're gonna use these like pork croutons and I think this is probably coming together right now so let's go ahead and take our salad and lay it down the center here so let's use this thing here turn this off and then kind of scoop it out I only comes the pork product I kind of love it a lot yeah wipes it up a little bit and I think that this needs one more quick little drizzle of balsamic there we go damn she checked the time with 8.1 seconds isn't fair so there it is we'll call this the spicy shrimp salad with forks croutons on paleo Nick and this is Catherine Saved by the Bell me Bell me doing everything we can to help you paleo .

Video Description:

This one would be better titled "Nine Minute and Fifty-One Second Spicy Shrimp Salad," because that is how long it took Belme and I to throw it together.
If I were to do this one over, I'd sub the pearl onions for diced onions and this is reflected in the recipe. While pearl onions are the jewels of braising, the short cooking time of this meal does not do them justice...

"Do You Talk Thai" - Friendship Curry - Paleo Cooking with Nick Massie

we'll continue on with the do you talk Thai series and if you have a tough time making friend not to fret not to worry we're going to be right back with friendship curry betánia we've talked before about a curry paste and how there's a couple different ways to use it one is where you cook it in the oil beforehand and the other ones where you whisk it in at the end usually in the coconut milk I've been convinced that the prior option is better so we're going to start off with a cold wok and some oil this is olive oil and then throw our curry paste in there I'm gonna say about a tablespoon we'll start with that then we'll turn the wok on and kind of bring heat up the oil and the paste together next thing that's going in is going to be our veggies and today I've selected I've got carrots celery and onions which is our mirepoix plus red bell peppers we're going with that all cuts are like the Asian bias cut did not go into mordor throats and broccoli in as well and then our favorite cooking agent water now the story behind this one is great it was when we're in Thailand on our culinary adventure I wandered across the street to the in poo food shop and my new friend Tom let me into her kitchen to cook I used one walk and she another and we just picked up out of her cooler and threw it together at the end it kind of ended up being like a kitchen sink where I just had all the protein and all the veggies in there some curry paste some coconut milk so that's what we're going for today we're going to use these veggies plus pork and prawn we're looking good over here in the wok things are coming together quickly so I've picked some basil while this is cooking and we're going to season our pork with some fish sauce instead about like that maybe a tablespoon in there and then let's give it a rough stir veggies are maybe about half way pull early one so at this point I'm going in with my pork drop in a couple drops of fish sauce and a squeeze of lime and then here we're going to use a spoon to stick it down in here and test our bra woo she's got a little kick drum flavor from the fish sauce Forks probably one half cooked at this point so we're going to add our coconut milk and our prawns there we go we'll let that cook until the prawns become opaque and then we'll cut the heat and plate the shrimp is almost there so I'm going to fold in some fresh basil cilantro and then one last thing this is like our paleo style if you will palm sugar it's a little drop of maple syrup pull that in I'm going to cut the heat or mayor we have it here we have our Thai style friendship curry the pork and the prawn represent me in song about that we're now best friends for life so get out there give this one a try and remember that pay Nik is always here helping you guys keep it paleo .

Video Description:

I cannot put into words the fondness of my memories from the Thai Culinary Adventure last fall. I recapped the experience here and, today, I bring you my favorite recipe from the experience; Friendship Curry.
Not long after we arrived at our hotel, word got out that the food across the street was bomb! I ventured over to check it out and ended up in the curbside kitchen, cooking alongside of Som. Little did I know that she and her husband, Payut, would become amazing friends of mine and the dish that we created would become known as "Friendship Curry".

How to make Cajun Prawns (Shrimp) with Cauliflower Rice (Paleo/Primal/Dr Poon low-carb)

so today I'm going to show you how to make cajun prawns or shrimp with a cauliflower rice and this can be suited to a paleo primal or a dr. poon low-carb type diet talk about my ingredients assembled here we'll just step in the back here we need a little bit of olive oil for frying maybe one or two tablespoons I've got some lime juice you're going to need about 1 or 2 tablespoons of that as well you can use say a quarter to a half cup of chicken stock low-sodium but i'm using this is actually a kind of a concentrated stock you're meant to mix this with water but i'm just going to use this little thing as it is so that's less liquid in the dish you do it whatever way you prefer if you like more breath we've got cajun sees no much money is about a tablespoon off and grated fresh ginger which I'll use probably about a half a tablespoon to maybe a full tablespoon of got um a good handful here of salted cashews um you can trap them or leave them whole it's up to you how you prefer it to be in there got a half a head of cauliflower which we're going to chop very thinly to make it sort of resemble rice one green capsicum or pepper zucchini and four to six green onions depending on the size he's a pretty good size soak up four of them and then here I've got 200 grams of prawns or shrimp that are already cooked so first we're going to take your half a head of cauliflower and we're going to just sort of turn it into something resembling rice it's going to be a stand-in for the rice so it's low carb there's a number of ways you can do this you can use an actual grader and just rub it across that you can put it in a food processor I'm just fine for a smaller one especially the quickest easiest way is just slice it very thinly like this so once you've got those thin slices then I just take the knife and just go back over it a little bit in every direction until it's about as small as you want it to be it doesn't have to be exactly the side of the race you just want an icee song there's my cauliflower chopped and you can see it's fairly small you can go as small as you want i guess that you can make it resemble rice you don't have to it's up to you all right so then we're just going to cut up our capsicum I like to cut it rather big chunks again you do what suits you if I need you to cut both ends off around the inside quickly there you go now I'm just going to cut it in rather big chunks because that's how I like it you do this however you want you can cut it in rounds and then chop them in half or quarters and dice it you can do whatever you like I like to have sort of angled pieces and then what I'll do is stack them just go and once through the more like that you kind of end up with sort of narrow strips of it okay then the last thing was the green onions our show lots of spring onions whatever you call them I've just chop them up small so I'm going to take these three not the cauliflower just yet but the green pepper capsicum the zucchini and the onion and they're going to go into a large frying pan that we've had preheating with about a tablespoon or two of oil and as you can see one ends there what with the oil in it already so now I'm just going to add all these veggies like is everything but the cauliflower so the onions will go in the zucchini and your green capsicum her bell pepper just gonna stir those and sauté for you so let's start to get tender you want that capsicum to be a little bit tender to the bite this wouldn't hang soon just about five minutes now they're not soft you don't want them soft but would the green pepper the capsicum you when i'm just starting to get a little tender to the right position in the cooking that's ready now to add our front oh and the tablespoon of Cajun seasoning we're going to stir that through together hey that's an one for just about a minute this point I'm going to add my chicken stop now if you're using a liquid like a quarter to a half cop as long as mentioned that's probably enough I'm going to add just a fun little couple of the water to this to get some liquid in the pan there that around just a bit and then we're going to add in the cauliflower tablespoon of ginger and the cashews okay and their cashews that's what I'm going to stir cook and stir on medium you want to saute are simmering you don't want it too high for roughly five minutes or so you want that cauliflower to get tender okay I did end up covering it just for the last few minutes so I didn't have to add any more liquid that will help keep the moisture in there I didn't want too much liquid in it so that's been just about five minutes I've been stirring it part of it and the cauliflower is tender enough for now so I'm just going to turn that off and remove it from Keith as a last step is just to certain about two tablespoons of lime juice stir that all through that's ready to serve okay so there it is served up on the plate give it a try it's really nice and tasty enjoy .

Video Description:

This recipe was inspired by the blog Primal Journey but has been modified to suit the Dr Poon Metabolic Diet. I also left out the coriander (cilantro) called for in the original recipe because I don't care for it. You can find her original recipe here, but it doesn't give quantities for everything.

http://primaljourney.blogspot.com.au/2013/08/cajun-prawns-with-cauliflower-rice.html

CAJUN PRAWNS WITH CAULIFLOWER RICE
Makes two good size serves

1-2 Tbsp olive oil for frying
1 zucchini, cut in chunks
1 green capsicum (bell pepper), cut in chunks
4-6 green onions, chopped
1/4 c low-sodium chicken stock
or use concentrated stock with a bit of water for more flavour
1/2 head cauliflower
1Tbsp Cajun seasoning
200g (7 oz) cooked prawns (shrimp)
1 Tbsp grated ginger
Small handful salted cashews
1-1/2 Tbsp lime juice

Heat oil in a large frying pan and sauté zucchini, capsicum and green onions
Meanwhile slice your cauliflower very thinly then chop finely (or pulse in your food processor) until it resembles 'rice'
Once veggies are tender add Cajun seasoning and prawns and cook for a minute or two.
Add chicken stock, cauliflower, ginger and cashews and cook for about five minutes, covering to retain moisture but stirring often.
Remove from the heat and stir in fresh lime juice and serve

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