Paleo curried shrimp and spinach

I ran across this recipe today and it sounded so good that I made it for dinner tonight; it was a hit with both myself and my son (yay!) I added some mushrooms in with the onions while sautéing (I’m a BIG fan of sautéed mushrooms) so when it came to the point of blending the onions and mushrooms mixture I left some in the pan to eat whole with the shrimp, and blended the other half as instructed. Either way, it was a delish meal, and super easy and quick to make thanks to some frozen, deveined shrimp.

Easy, paleo and delish. Enjoy!

Curried shrimp and spinach

Ingredients (Serves 4)

  • 2 lbs shrimps, peeled and deveined      
  • 2 tbsp ghee or coconut oil
  • 1 onion, chopped
  • 2 tsp curry powder
  • 2 tsp tomato paste
  • 1/2 cup gluten-free chicken stock
  • 1 cup full-fat coconut milk
  • 2 tightly packed cups shredded spinach
  • Sea salt and freshly ground black pepper to taste

Preparation

  1. Heat a large skillet over a medium-low heat and cook the onion in the ghee, butter or coconut oil until it begins to soften, about 3 minutes.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder and continue cooking for a minute.
  3. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add the shrimps and spinach and cook, covered, for about 5 minutes, until the shrimps are just cooked.

Gluten free, dairy free, paleo and primal blueprint diet friendly. Paleo curried shrimp

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