Serving wild-caught seafood at least once a week is a priority for me. It supplies us with omega 3 fatty acids, is a rich source of iodine and for whole shellfish, they are rich in vitamin D and Vitamin K2. If that isn’t great enough, if I buy the fish already cleaned, it makes for a quick and easy meal that’s full of flavor. That’s one of the things I really love about eating a traditional foods diet; all of the amazing flavor! I choose wild-caught because I don’t want fish that have been eating grains and GMO ingredients. The residues remain when you consume them and unnatural diets drastically changes their fatty acid profile which leads to inflammation in the consumer, which is me or my family or you.
I came up with this recipe for days that I’m super rushed, usually Fridays. On Fridays, I’m typically wrapping up our homeschool week and getting in some errands around town. I currently have my youngest child still nursing around the clock, which makes my tasks take longer. My family really enjoys this dish and I love that I only dirty one pot instead of about 500. I don’t like dirtying 500 pots. It’s a pain.
Let’s get started!
Ingredients: Makes 7 servings
Time: Approximately 33 minutes
3T pastured lard (I got ours from our farmer with my pastured pig purchase) or expeller pressed coconut oil (expeller pressed doesn’t taste coconutt-y, it’s a neutral flavor).
5 largish, organic baking potatoes or equivalent of light fleshed potatoes (I added in some yellow and white because that’s what I had)
1/2 package of frozen, organic or pesticide free spinach (frozen retains more nutrients in non-local produce)
1.5c filtered water (here)
1lb wild-caught shrimp (cleaned and shelled)
6T pastured butter (like Kerrygold), mine was salted, if unsalted add 1/4t extra of salt
1.5t mineral-rich salt (here)
1t thyme (here)
1t garlic powder (here)
pinch of cayenne pepper (here)
1/4t paprika (here)
Instructions:
Place the chopped potatoes into a large skillet with the melted lard or coconut oil set to medium/high heat.
Add in the half bag of frozen spinach (frozen or defrosted, doesn’t matter) and the water.
Cooked covered for 20 minutes.
Uncover the skillet, stir occasionally while the water cooks mostly cooks out. (Approx. 10 min.)
When there is a tiny bit of water left on the bottom, add in the raw shrimp and gently fold them in with your spatula and cover with a lid for 3 minutes.
At this point, remove the lid and add in the butter and seasoning except the paprika and fold in gently, so it’s evenly dispersed. Sprinkle paprika across the top before serving.
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