Sunday, August 5, 2012

Paleo Shrimp, Asparagus, and Zucchini



Kerry Artis is my guest blogger today. Kerry's always taking great pics for our box. So, that's why this photo looks better than usual...and it's that beautiful kitchen, too!     She took 390 photos at the Festivus Games held at CrossFit Thunder yesterday!  CrossFit Countdown did very well. Prs were happening all day long. We took 3 out of 4 first place finishes  for the day and several other places, too.

Kerry rubbed her skillet with coconut oil generously. She sauteed large cocktail shrimp in the coconut oil and Emeril's Essence over medium heat until shrimp were no longer translucent.

She rubbed a pan with coconut oil. She rubbed the asparagus with coconut oil. She sprinkled them with Cherry Wood Smoked Sea Salt made by Salt Trader's and Mediterranean sea salt. She placed them in a 400 degree oven for 12 minutes.

She cut the zucchini in thin slices and added to a skillet over medium heat with extra virgin olive oil and just a splash of balsamic vinaigrette. (not too much - it will overpower)

It was very quick and easy, and one of her kids loved it! Go, Chloe!