Doing the crazy over here in the Big Red. Himself and I have jumped into our CrossFit’s 30 Day Paleo Challenge where the Mantra is “Meats and Veggies, Nuts and Seeds, Some Fruit, Little Starch, NO SUGAR!” Do you know how hard it is to taste test Valentine’s recipes while living the Paleo? I feel like a professional coffee or wine taster. I won’t go into details.
If you want to follow along with me on this challenge, peek in at my daily meals, workouts, and gripes, follow me on Facebook. I will be posting photos of my meals to give you an idea of what this Paleo thing is all about.
Don’t worry, there will still be some sweet cheats here on BRK!
Butternut Thai Shrimp Bisque
2 T. coconut oil
1/2 cup sweet onion, chopped
20 ounces butternut squash, cubed- Mine is from Trader Joe’s
3 cloves garlic, minced
1 inch cube fresh ginger, minced or 2 teaspoons ginger paste
4 cups organic low-sodium chicken broth- Trader Joe’s
1/2-1 tsp cayenne pepper- depends on how hot you like it!
1/2 of a 14 ounce can full fat coconut milk
Kosher salt to taste- (not Paleo)
16 extra large wild caught shrimp, peeled, deveined, and tails removed
lime zest for garnish
lime wedges for garnish
cilantro, chopped for garnish, optional
In a large Dutch oven, or pot with fitted lid, sauté onions and squash in coconut oil until onions are starting to brown. Stir in ginger and garlic and sauté another minute. Add broth bring to a boil, lower heat to a simmer and cover for 20-25 minutes or until squash is tender. Purée soup with an immersion blender or by small amounts at at time in a regular blender- be careful, hot fluid in motion is dangerous, use the blender lid. Return to a slow simmer. Add coconut milk. Add cayenne and salt to taste. Add shrimp and cook for 4-5 minutes or until shrimp are pink and curled in a tight “c” shape. Do not over cook. Serve with lime zest, wedges of lime, and cilantro. Serves 4.