Shrimp Kabobs
Submitted by Wynter Weaver on Thu, 09/10/2009 - 11:44am
Who says eating Paleo is hard, time consuming or not as enjoyable?
These kabobs are easy, quick and so delicious!
Ingredients:
Jumbo shrimp
Zucchini
Yellow squash
Onions
Peppers, we used orange, but you can use green, red or yellow too!
Seasonings-we used Sotto Voce’s Spicy Garlic olive oil, ground pepper, minced garlic, chili powder and basil for the veggies, and curry powder and olive oil for the shrimp.
Zucchini
Yellow squash
Onions
Peppers, we used orange, but you can use green, red or yellow too!
Seasonings-we used Sotto Voce’s Spicy Garlic olive oil, ground pepper, minced garlic, chili powder and basil for the veggies, and curry powder and olive oil for the shrimp.
Directions:
Season veggies and shrimp to spiciness and taste you prefer.
Alternate veggies and shrimp on kabobs.
Grill until veggies are done!
Alternate veggies and shrimp on kabobs.
Grill until veggies are done!
Recipes
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
