Shrimp Quesadillas

photo-15

 

I use low carb tortillas for this recipe.  To make them primal, you can make your own tortillas, but I don’t have time for all those steps!  Easy is my favorite 🙂

Shrimp Quesadillas

1 bag of raw, frozen shrimp

1 green bell pepper, chopped

1 yellow onion, chopped

shredded cheese (I use colby jack)

1 can of Mexican tomato sauce

10 low carb tortillas

butter

olive oil

 

Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.

Heat up the olive oil in your pan.  Saute the green peppers and onions until translucent.  Set aside in a bowl.

Then dump your sauce & shrimp into the pan and cook.  Drain off the excess sauce from the cooked shrimp.  Chop the shrimp up and set aside in another bowl.

In a large, flat pan over med/high heat, melt some butter.  Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla.  While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla.  Flip quesadilla.  Cook until both sides are gold brown.

Serve with salsa, sour cream, guacamole, etc…

Enjoy!

 

 

Advertisements

Primal/Paleo Jambalaya

photo

 

I’m on a cauliflower rice kick these days.  It’s just such a great substitute for rice, I can’t get enough of it!  This meal is yummy; just the right amount of spice in my opinion.  But you can always add more cayenne pepper for more kick!  I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.

Jambayala

2 Andouille sausages, sliced

2 chicken breasts, cubed

a bag of frozen shrimp, thawed & rinsed

2 garlic cloves, minced

1 yellow onion, diced

1 green pepper, diced

1 head of cauliflower, riced

1 6oz can of tomato paste

1 14.5 oz can of petite diced tomatoes, undrained

1/2 cup of chicken broth (or water)

2 T of coconut oil/olive oil/some type of fat

1 teaspoon of paprika

1 teaspoon of oregano

1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)

salt and pepper to taste

 

First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice).  It helps when it actually time to cook.  This is the longest part of the prep.

Heat a large pot over medium to high heat with your oil.  Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes).  Add your garlic and cook for another minute.

Next add your riced cauliflower, broth, and 3 meats.  Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.

Then add your can of tomatoes and paste and spices.  Stir together thoroughly.  Cook for another 10 minutes or so.

Serve and enjoy!

photo-1