When we want a dinner that’s easy and fast to cook, we often turn to shrimp. Here’s a typical shrimp dinner.
We’ve been cooking a lot with ceramic stoneware as it is easy to clean and won’t release any toxins into food. We start by warming the pot under medium heat and adding 2/3 stick butter, 3-4 crushed garlic cloves, and salt and pepper:
The shrimp should be thawed, cleaned and patted dry. Although it’s not necessary, we coated them in a homemade gluten-free flour (rice flour, potato starch, and tapioca starch).
As with our Pan-Seared Scallops, we recommend adding them individually to the pan so that you can keep the butter hot and sear the shrimp’s surface.
It doesn’t take long to sear the surface – about 1 minute per side on medium heat. Here we’ve flipped three of the shrimp:
The advantage of searing and brief cooking is that the shrimp will retain water and be plump and juicy. Overcooking makes them dry and tough. As with most meats, for health purposes it is enough to cook the surface, where the germs are.
Continue multiple rounds of cooking until all the shrimp are done. When you’re done with the shrimp, there will be oil and garlic in the pan which you can use to cook a vegetable. Here’s our pan:
To which we added spinach:
The spinach loses a lot of volume as it cooks. Soon after adding the spinach, you can turn the heat off or down very low because the ceramic pot retains heat for some time.
Here is how the spinach and shrimp look when served:
Add in boiled potatoes with butter or sour cream, and you’ve got an easy and nourishing PHD meal!
via this link:
Yum! I love shrimp and garlic so this looks fab! I gotta find a source of good shrimp … too much of what is close by is probably really sketchy in origin.
Beth,
Aren’t you in Northern Va.?
Wegmans has an excellent fish department
Ellen
GO TO A FISH MARKET, ASK WHERE THE SHRIMP ARE CAUGHT. I ONLY EAT SHRIMP CAUGHT IN THE GULF OF MEXICO, IT IS WILD. NEVER EAT SHRMP THAT ARE FARM RAISED. NEVER EAT SHRIMP OR FISHbARBARA RAISED IN ANOTHER COUNTRY.
Hey Paul, the shrimp look great! what about sourcing the shrimp? I’ve eaten very little of it since the oil spill in the gulf, assuming it’s laced with a nice dose of detergent. Any thoughts?
Hi Rick,
Unfortunately I don’t have great insights into food sourcing. We shop mainly at Trader Joes and Whole Foods, plus local farmers markets / farms.
What kind of stoneware can you use on the stove?
Hi Cathi,
This was regular Corningware. Just don’t shock it with rapid temperature changes. We also have some bulkier ceramics we use for bone broth etc.
Hi Paul,
Is stainless steel bad for us?
Never mind, I should have searched your site before I asked.
Extrema ceramic cookware is really good, I love mine. Mercola sells them too.
Are you sure you and Shou-Ching are not chefs? 😉 I eat shrimp once a week and will try this recipe next week! I look forward to trying the “flouring technique” Looks wonderful!
Sounds great! I wish I could add this to my pinterest collection of recipes. Are you considering adding a pinterest button? May bring a few more people to your website (especially beautiful food presentation pictures like this). Thanks for all you do!
Hi DJ,
We’re still in the process of adding recipes to it, but here is our Pinterest page: http://pinterest.com/pauljaminet/perfect-health-diet-recipes/
http://www.claycoyote.com/category_s/45.htm
What about these? Not cheap. But I love the small fry pan I have from the,
Ellen
They look great.
I was born in Bogota, Colombia and moved to America when I was six years old. I was a very thin child, eating a typical Colombian diet which consisted primarily of potatoes, rice and beef. Plantains, cassava, winter squash with a lesser amount of poultry. The only thing we consumed that would be contrary to PHD was white corn flour. We had our biggest meal at lunch which was always preceded by a bone based beef broth. When I was in the 4th grade, my parents signed us up for the “daily school lunch” which opened up my diet to lots of processed food as well as pasta etc. That particular year I started gaining weight and have struggled with my weight ever since! I had often wondered why the Colombian population did not have obesity and now that I look at your PHD, I see a lot of similarities in the food! I have been eating high fat, low-carb and maintaining my weight for the last 2 years. Recently, I started having issues with diverticulitis and my hair, has been getting dry, brittle and thinning. I ordered your book and hope to learn more about your program and look forward to going back to eating more of the foods I grew up with.
Hi Ingrid,
I developed diverticulosis on a very low-carb diet. I think it is due to an insufficiency of glucose and/or vitamin C and/or protein to maintain the collagen / extracellular matrix scaffolding behind the gut. More carbs, vitamin C, and bone and joint broths should be the fix.
The hair problems are hypothyroidism. This is always worsened by insufficient carb consumption. We’ve had a number of posts on that — search on Low Carb and the Thyroid, http://www.google.com/cse?cx=partner-pub-4512995658587905:4215347163&ie=UTF-8&q=low+carb+and+the+thyroid&sa=Search#gsc.tab=0&gsc.q=low%20carb%20and%20the%20thyroid&gsc.page=1
I think you will enjoy PHD eating! Please do let me know how you do.
First time here, but… 😥
Butter is a concentrated source of milkfat with some water. 100 calories per tablespoon. 12 grams fat, 7 grams saturated fat, 3 grams monounsaturated fat. 31mg cholesterol, 82 mg sodium.
On the other hand, olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. 120 calories per tablespoon. 14 grams fat, 2 grams saturated fats, 12 grams healthy fats, 0 mg cholesterol, 0 mg sodium.
Hi Christos,
Both butter and olive oil are PHD-approved. We do not believe saturated fats are unhealthy.
Tried the recipe this evening.
No flour. Added Tbsp of cream to the spinach.
Excellent and almost too quick. Thanks for the addition to my regulars.
Just to add: if you add chopped walnuts (high omega 6) just before the spinach, you’ve basically got a Bulgarian recipe –
http://www.bbc.co.uk/food/recipes/spinachwithwalnutsan_85613
ps. your site is a slow loader for me – I guess because you’ve got so much material on the home page.
I just made this tonight – in less than 5 minutes – and it was delicious! My husband doesn’t like spinach so I made green beans for him and poured a little of the garlic butter over them. Yummy! I know I will be making this again and again – perfection! Thanks for sharing!
I have been on a ketogenic diet for some time now. Your information about side effects of carb restriction has scared me.
All of the supplement recommendations? Why can’t we get our nutrition from grass fed meats and organs and organic vegetables? I am inclined to believe that supplementation with artificial vitamins and minerals can cause severe in balances due to the synergistic effects of both.
Can you address this for me?i