Recipes posted a year ago:
The other night, I had elk steaks thawed out to go on the grill, and Karen had picked up a pound of pre-cooked shrimp from our local seafood market. Since steak and shrimp go together so well, I decided to throw this together to compliment the steaks. The prep and cooking time are almost nothing since the shrimp are already cooked – so you can get the ingredients ready and quickly cook them while your steaks are “resting” after coming off the grill.
Gather Up:
- 1 lb pre-cooked medium shrimp, tails on
- 1-1/2 inch piece of ginger root, peeled and sliced thin
- 3 large cloves garlic, peeled and sliced thin
- zest of one lemon
- 1/2 tsp coarse black pepper
- 1/2 tsp sea salt (not pictured)
- 2 tbsp dark sesame oil
For the prep, zest the lemon into one small prep bowl and mix in the salt and pepper. Into a separate bowl, combine the garlic and ginger slices. I was shooting for pieces about the size of my thumbnail, and sliced very thin.
Just as you pull your steaks off the grill (or whatever else you are cooking), heat a wok over medium-high heat on the stove. When the wok is hot, pour in the sesame oil and let it heat for a moment or two. Add in the garlic and ginger and saute quickly until the garlic just starts to turn crispy (about 1-1/2 minutes).
Add the shrimp, and continue to saute until they are just heated through (about 1-1/2 minutes longer).
Finally, toss in the lemon zest mixture and stir everything to fully coat. Remove from heat immediately. Transfer to a serving bowl, and eat while they are still warm.
Purely Primal 