Sick of turkey yet?
Neither am I, but I will be after eating Thanksgiving leftovers for a week straight. Inevitably, we’ll all need to get back into form as we gear-up for another mud run. Here’s an incredibly quick and flexible recipe that will help you save yourself from T-day carb-overload and get you back to living like a Grok. Whereas most stir-fry dishes are served with rice or pasta, this one is just as filling with primal rice – grated cauliflower. A staple of primal and paleo diets, cauliflower makes an awesome rice substitute, adds a filling and flavorful pop, and won’t contribute to higher insulin and higher triglycerides like it’s carb-filled counterpart.
Another great meal adapted for The Primal Blueprint, I bring you Primal Shrimp Stir-Fry.
What’s in it:
- 1 pound wild-caught raw jumbo shrimp (16/20 count)
- 2 eggs (1 per person)
- 1 zucchini julienned
- 2-3 carrots peeled and julienned
- 1/2 small onion chopped
- 1 green or red pepper julienned
- 1 small handful of wild mushrooms julienned
- 1/2 cup organic tamari (soy sauce)
- 1/4 cup sesame oil or extra virgin olive oil
- 2 tbsp rice wine vinegar
- 1/2 head of cauliflower
- s & p to taste
- garnish with scallions and slightly toasted sesame seeds
How to make it:
Prep time: 15 min
Cook time: 10-15 min
- Peel, de-vein and rinse shrimp in colander. Pat dry with paper towel and place shrimp in a bowl.
- Slice mushrooms and place in second bowl.
- In a third bowl, mix together tamari, garlic, rice wine vinegar, and sesame oil. Pour half the mixture over shrimp and other half over mushrooms and set aside.
- Cut cauliflower into pieces small enough to fit into food processor. Using the grating setting, grate cauliflower into rice-like consistency. Heat grated cauliflower in a microwave-safe bowl for 2-4 minutes until tender. Divide cauliflower into two serving bowls and set aside.
Cooking the veggies: the goal here is to cook each vegetable separately, adding additional oil when needed. Once cooked, divide each veggie between the two rice bowls. With the exception of the onions, place each veggie in groups toward the edge of the rice bowls for a tidy and colorful presentation. Leave room in the center of the bowls for the shrimp.
- Heat olive oil in wok on med-high heat. Add onions and cook until translucent, about 3-4 min. Remove onions and divide evenly over rice bowls.
- Toss peppers in wok, sprinkle with s & p and cook until slightly browned. Again, remove and divide peppers evenly over rice.
- Repeat with zucchini, then carrots.
- Add a little oil to the wok if needed.
- Pull the shrimp out of the sauce mixture and place in wok.
- While the shrimp is cooking, crack two eggs in a non-stick frying pan. Add a tablespoon of water in the pan, cover and cook over medium heat for 3-5 minutes.
- Cook shrimp until pink all around, remove from wok and place in center of rice bowls.
- Add mushrooms to wok and cook until tender. Add remaining sauce mixture from both bowls and heat until it just starts to boil.
- Remove from heat and pour mushrooms and sauce over rice bowls.
- Remove eggs, now somewhat poached, slice and place on top of rice bowls.
Mud Run Maniac wants to know what you think of this mud run grub…