It's one of those mornings in this house where there isn't enough coffee (and probably not enough alcohol) to keep my sanity. The kids are having one of those screaming contest that it more than likely calling the dogs four miles away. The kitchen sink is full of dishes, the dryer has clothes that need to be folded and I just spilled my Chai Tea all over my favorite Lulus. Luckily, I have a lot to look forward to this weekend so I'll just keep drinking my caffeine, putting headphones in, jump on the spin bike and live for the two hour nap I'm counting on both boys to take this afternoon.
In the crossfit world, 14.5 was announced last night and I am convinced this one might kill me. Not that 65 pound thrusters are hard, and I love some burpees.. but this rep scheme will start to suck real fast. Despite the terrible WOD announced, I was surrounded by pretty awesome people at Redpoint and got to use them to taste test my new shrimp recipe. I started off trying to recreate Bonefish's Bang Bang Shrimp recipe but quickly realized it wasn't fair to try to compare the two because I wasn't going to fry anything. I think I came up with a nice compromise though.
And Here comes the Recipe...
In the crossfit world, 14.5 was announced last night and I am convinced this one might kill me. Not that 65 pound thrusters are hard, and I love some burpees.. but this rep scheme will start to suck real fast. Despite the terrible WOD announced, I was surrounded by pretty awesome people at Redpoint and got to use them to taste test my new shrimp recipe. I started off trying to recreate Bonefish's Bang Bang Shrimp recipe but quickly realized it wasn't fair to try to compare the two because I wasn't going to fry anything. I think I came up with a nice compromise though.
And Here comes the Recipe...
Ingredients
Shrimp
Sauce
Directions
Shrimp
- 1 pound fresh or frozen shrimp (the only fresh I could find were the little guys.. I recommend going with a larger shrimp) Peeled and Deveined
- 2 tbsp Franks Red Hot
- 1 tsp minced garlic
- 2 tbsp coconut flour
- 2 tbsp cashew meal
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 tsp cayenne pepper
- 2 tbsp coconut oil
Sauce
- 1/2 cup paleo mayonnaise
- 1/2 cup Franks Red Hot
- 1/2 cup coconut cream
- 2 tbsp almond butter
- 2 tbsp apple cider vinegar
Directions
- Preheat oven to 400
- Heat coconut oil in a sauté pan over medium heat and add shrimp, mined garlic and 2tbsp Franks
- Cook for approx 5 minutes, until almost cooked through, moving continuously
- Mix coconut flour, cashew meal, pepper, salt, cayenne pepper, red pepper flakes in a bowl
- Toss shrimp into breading and place on a baking sheet. Cook for 15 minutes, flip and cook for 15 more, until browned
- Mix all ingredients for sauce well.
- Let shrimp cool for approx 5-10 minutes, then toss in sauce , optional top with green onions
- Eat them ALL!