Silky Egg Stir Fry with Jumbo Shrimp

I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
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Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

About The Book:

Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

  • 75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
  • All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients
  • 75 full-color & full size photographs to accompany each recipe
  • PLUS meal prep plans with shopping lists and make ahead instructions
  • #1 New Release in Chinese Cooking, Food & Wine on Amazon.com
  •  #1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
  • #1 New Release in High Protein Diets on Amazon.com

And Just look how beautiful, fresh and light the food is!

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

What I Loved About About The Recipe:

I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

Tips and what you need: a good non stick pan, a good knife, and the cookbook Asian Paleo!

5 from 10 votes
Silky Egg Stir Fry with Jumbo Shrimp
Prep Time
5 mins
Cook Time
10 mins
 

This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.

Course: dinner
Keyword: easy dinner recipe, eggs benedict, Paleo, shrimp, stir fry, whole30
Ingredients
  • 12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
  • 6 large eggs
  • 1/2 teaspoon course sea salt, plus a pinch
  • 1/8 teaspoon white pepper
  • 5-6 tablespoons chopped scallions
  • 1 teaspoon arrowroot starch (a grain free substitute for corn starch)
  • 1 1/2 tablespoons ghee (clarified butter)
  • 2 medium, firm tomatoes
  • 2 tablespoons tomato paste
  • toasted sesame oil, for serving
  • Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper
Instructions
  1. Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)

  2. Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.

  3. Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside

  4. Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds

  5. Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as desired.

 

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Spicy Salmon with Plum Salsa

If any recipe screams summer, it’s this Spicy Salmon with Plum Salsa. It has all the flavor, all the color, and all the fun you expect from a fabulous summer meal! Plus it’s Paleo and Whole30 compliant.
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Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Let’s Talk Fish Y’all!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Plum Salsa:

Plums are stone fruits. ‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and salads, and in this case salsa! In this salsa I use red plums, yellow bell pepper, onion, lime juice, cilantro (or parsley) and jalapeño.

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Learn to Work with Hot Peppers:

This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Spicy Salmon:

This wild caught salmon is brushed with olive oil and spices: cumin, paprika, coriander, garlic and cayenne pepper and then broiled to perfection in minutes! So easy, delicious, and loaded with protein and healthy fats! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa. Need more Healthy Salmon Recipes? <—click!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Recipe: Spicy Salmon with Plum Salsa

Tips and what you need: a good knife and if you aren’t sure how to safely work with hot peppers, click here!

5 from 9 votes
Spicy Salmon with Plum Salsa
Prep Time
20 mins
Cook Time
10 mins
 

This salmon is brushed with olive oil and spices pepper, then broiled to perfection in minutes! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa.

Course: dinner
Keyword: #easy dinner, Paleo, plum salsa, salmon, whole30
Servings: 4 servings
Ingredients
Salsa:
  • 1 cup red plums, diced (1/4")
  • 1/4 cup sweet white onion, diced small
  • 1/4 cup yellow bell pepper, diced small
  • 1-3 teaspoons jalapeno chili pepper, minced (use as much as you wish!)
  • juice of half a lime
  • 1 tablespoon cilantro or parsley, chopped Note: some people have an aversion to cilantro, if that's you, use parsley!
  • sea salt
For Salmon:
  • 1 1/2 pounds salmon filets, center cut (4 filets, 6oz each)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (if you are sensitive to heat use 1/4t)
  • sea salt and pepper, to taste
Optional: serve over cauliflower rice, rice, or quinoa if desired
Instructions
For Salsa:
  1. Prep all ingredients and toss together, set aside. Note: use as much or as little jalapeno as you wish. 1 teaspoon will be mild, 2 teaspoons will be medium, 3 will be somewhat hot

For Salmon:
  1. Preheat broiler and place oven rack in center. While broiler heats prep oil and spices

  2. In a small bowl, whisk together olive oil and spices.

  3. Place salmon on broiler pan (to keep clean up easy, line the inside of broiler pan with foil or parchment paper) Brush salmon with spice/olive oil mixture.

  4. When oven is ready, set broiler pan into oven and cook salmon for 5-6 minutes, then turn down heat to 425 and cook 2 more minutes. Remove salmon and allow to rest for 3 minutes

  5. Top salmon with plum salsa. Serve over cauliflower rice or white rice

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Rosemary Potato Flatbread

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
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Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Drooling Is Encouraged

What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

If You Aren’t Drooling Yet, You May Wanna Get That Checked

That crispy crust, rich gruyere, and aromatic rosemary topped with a perfectly fried egg! This meal is simple and simply fabulous!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Perfection, No Matter How You Slice It…See What I Did There?

Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free,  Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.

5 from 8 votes
Rosemary Potato Flatbread with Cauliflower Crust Option
Prep Time
5 mins
Cook Time
10 mins
 

Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!

Servings: 2 servings
Ingredients
  • 1-3 tablespoons extra virgin olive oil (separated)
  • 1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
  • 1 flatbread or cauliflower pizza crust (any shape works)
  • 1/2 cup guyere cheese, grated
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 1-2 fried eggs (if desired)
  • sea salt and freshly geound pepper to taste
Instructions
Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)
  1. Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)

  2. Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking

  3. Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done

  4. While potatoes cook:

    Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)

  5. Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted

  6. While pizza cooks, prepare egg:

    With a paper towel, carefully wipe the pan the potatoes were in and heat pan again

    When pan is hot add more olive oil to coat bottom of pan

    When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)

    Tip: to prevent sticking, use plenty of oil and make sure pan is very hot

  7. When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper

    Slice and enjoy!

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Blackberry Aged Cheese Skewers

‘Tis the season for backyard BBQs, tailgate parties and picnics! We love summer and the social gatherings that come with it. These Blackberry Cheese Skewers are a no fuss appetizer or incredibly easy low carb dessert that everyone loves…trust me, they will be the first thing to go at your next shindig.
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Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

Let’s Talk Cheese Please:

This beautiful board is simple, elegant, and delicious. We choose juicy blackberries sandwiched between aged gouda and either a raw aged cheddar or Spanish Manchego cheese for our skewers. Aged gouda tastes like a blend of cheese and caramel. Seriously, my favorite cheese on the planet! Aged cheddar is nice and sharp which is wonderful when combined with sweet blackberries. Manchego is a semi hard cheese made from sheep’s milk and can be found in almost any grocery store that carries speciality cheeses. NOTE: many aged cheeses taste amazing with berries. If you can’t find the three I suggest, feel free to try others. Fruits and cheese is always a winner!

Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

Low Carb too!

This beautiful combination of fruit and cheese can be served as a simple appetizer or low carb/keto dessert. When we were in France recently we ate cheese and fruit for dessert every night. It’s a thing! And a really good thing. Give it a try after dinner instead of a traditional American sweet dessert, you may just be surprised at how much you love it!

Need more appetizer board ideas? Take a look at my No Fuss Appetizer Platter and my Mediterranean Appetizer Platter.

Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

The Recipe: Blackberry and Aged Cheese Skewers

What you need: skewers. We like these bamboo skewers with the knotted end. Gouda cheese can crumble so using a really thin skewer makes crumbling less likely. As always, you need a good knife!

5 from 9 votes
Blackberry Aged Cheese Skewers
Prep Time
10 mins
 

A simple, delicious, low carb appetizer or dessert! NOTE: many aged cheeses taste amazing with berries. If you can't find the two I suggest, feel free to try others. Fruits and cheese is always a winner!

Course: Appetizer, Dessert
Keyword: cheese and fruit, easy appetizer recipe, easy dessert recipe
Servings: 20 skewers
Ingredients
  • 1 pint blackberries (about 20 blackberries)
  • 10 ounces aged gouda, cut into triangles (I use gouda aged three to five years)
  • 10 ounces aged cheddar or Manchego cheese, cut into cubes
Optional: Serve with crackers and style with flowers and herbs
Instructions
  1. Cut cheeses, slide onto skewers with blackberries placed in between. Voila!

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

 

Heirloom Tomato Burrata Toast with Poached Eggs!

You know that famous scene in Sex and The City where Carrie Bradshaw stands in front of the store window, gazing lovingly at a pair of Manolo Blahnik shoes and breathlessly says “Hello Lover…” well that’s me every time I make Heirloom Tomato Burrata Toast with Poached Eggs.
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Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

Oh So Good, Oh So Pretty!

Seriously, colorful tomatoes, warm toasted bread, creamy burrata, perfectly poached eggs, a hint of fresh basil and a drizzle of Balsamic Glaze pretty much fulfills all my breakfast dreams. And remember, heirloom tomatoes have a short season, July through August. So don’t wait, they won’t be here long!

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

About That Yolk…

Let’s talk about poached eggs. They can be stunningly beautiful, or a hot mess, it’s all in the technique. I will explain it all in the recipe, but it certainly helps to watch a video. So click.

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

If You Prefer No Egg…

Well that’s just fine, because this burrata toast is absolutely delicious even without the egg! It’s sort of like a Caprese Salad Toast.

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

Want To Make This Recipe Gluten Free?

I got you. And I have a recommendation: New Grains Gluten Free Breads. They ship. I order enough to get free shipping and keep them in the freezer, removing slices as I need them!

The Recipe: Heirloom Tomato Burrata Toast and Poached Eggs

What you need: a toaster, a small pot, a good knife and of course a wonderful balsamic glaze!

Heirloom Tomato Burrata Toast with Poached Eggs
Prep Time
5 mins
Cook Time
6 mins
 

A simple, beautiful breakfast made in about 11 minutes

Course: Breakfast, lunch, Snack
Cuisine: American
Keyword: breakfast, burrata toast, poached eggs
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 1  tablespoon  white vinegar
  • 4 fresh eggs (old eggs fall apart while poaching, but are great for boiling!)
  • 4 pieces artisan bread, toasted
  • 4 oz burrata cheese
  • 3 heirloom tomatoes of various colors, cut into large pieces
  • 4 basil leaves, chopped
  • Balsamic Glaze
Instructions
  1. Watch video posted above to learn to poach eggs

  2. Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.

  3. While waiting for water to boil, cut tomatoes and chop basil

  4. Grab two small bowls and carefully crack two eggs into each bowl, set aside

  5. When water boils, pop toast into the toaster

  6. Then grab a spoon in one hand and one of the egg bowls in the other hand, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the centerCook for 2 1/2 -3 minutes for runny yolk, a little longer for a firmer yolk

  7. Remove eggs from water with a slotted spoon and set on a paper towel

  8. Repeat with next bowl of eggs

  9. Butter toast, place burrata on top, add tomatoes, basil and drizzle with balsamic glaze

  10. Top with eggs and sprinkle with sea salt and pepper

  11. Enjoy!

Want More Delicious Breakfast Ideas?

Of course you do! Click for pancakes, waffles, fritters, smoothie bowls or breakfast hash!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

xo