Seafood Archives - Holistically Engineered

Lobster Fettuccine Alfredo from Make It Paleo II

Karen Sorenson — Tue, 10 Mar 2015 09:30:24 +0000

When I received Make it Paleo II in mail, I immediately flipped through it to check out the gorgeous pictures. I ended up showing my Mom and she rattled off a list of recipes she wanted to make from the book (the list was rather long…lol). Some of the recipes on the list were Orange Chicken, Nightshade-Free Pizza, and Lobster Fettuccine Alfredo. We first made the Orange Chicken which was the perfect substitute for typical take-out food we used to eat without all of the junk. Next, up was Nightshade-Free Pizza. You may be wondering what nightshades are and why would want to take them out of your diet. This is a great article that explains all about nightshades, read more here. The great thing is you can use whatever pizza toppings that you enjoy.

The next recipe we made was our absolute favorite and it was Lobster Fettuccine Alfredo. The Alfredo sauce was easy to make (and you can make it dairy free as written in the recipe or following my notes if you want to reduce the carbs a bit more and can handle eating dairy). Another reason I wanted to try the Lobster Fettuccine Alfredo was because I really wanted to try the Capello’s grain-free pasta (get it here). I came across some of the grain-free pasta in the freezer section at my local health food store and really wanted to try it. The pasta isn’t low carb (it does contain some grain-free starch) so if you’re looking to cut your carbs stick with the spiral-sliced zucchini noodles (like this), which is a delicious low carb option. The sauce was absolutely delicious and would been just as good with cooked chicken, shrimp, salmon, or canned tuna. We splurged on the lobster, but the sauce on its own was amazing and we loved the realistic texture of the grain-free pasta. Even my finicky brothers (who refuse to go grain free) loved the pasta.

Make it Paleo II has so many great recipes (there’s even more that we want to make) and it also includes substitutes for certain allergies/sensitivities as well as clearly marking the recipes (i.e. dairy-free, nut-free, nightshade-free, egg-free, etc.). You’ll definitely want to pick up a copy of Make it Paleo II here.

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Lobster Fettuccine Alfredo

From the Make It Paleo II cookbook

Ingredients

2 Tbsp ghee* (make your own here)
2 cloves garlic, smashed with the side of a knife and minced
2 tsp finely diced shallot
1/2 tsp sea salt
5 grinds black pepper
1 cup coconut cream* (get it here)
1/4 cup Chicken Stock (make your own here)
1 tsp nutritional yeast* (get it here)
4 small (2-oz) lobster tails
1 (12-oz) package Cappello's grain-free fettuccine (get it here) or 2 large zucchini, spiral-sliced (get a spiralizer here)
1/2 cup quartered cherry tomatoes
1 Tbsp chopped fresh parsley

Instructions

Heat the ghee in a small saucepan over medium heat. Add the garlic and shallot and sauté until translucent and fragrant, about 2 minutes. Turn the heat down to medium-low and season with the salt and pepper. Add the coconut cream and whisk until smooth.
Add the stock and nutritional yeast to the pot and continue to whisk until completely combined. Reduce the heat to low and allow the sauce to gently simmer and reduce while you prepare the rest of the dish, stirring every so often. The sauce is finished when it coasts the back of a spoon, about 30-40 minutes.
Place the lobster tails in a steamer basket set over a pot of boiling water and steam for 8-10 minutes, or until the shells are bright red and the meat is opaque. Remove the cooked lobster tails from the pot and allow to cool.
While the lobster tails are steaming and cooling, prepare the noodles. If using Cappello's noodles, prepare according to the instructions on the packaging. If using spiral-sliced zucchini, steam the noodles until just tender, about 13-15 minutes.
Remove the lobster meat from the shells and rinse the meat under cold water to be sure it is free of any shell pieces. Chop the meat into bite-sized chucks and add it to the Alfredo sauce along with the tomatoes and parsley. Stir to combine evenly with the sauce. Plate the noodles, top with lobster Alfredo, and serve.

Notes

*Karen's note: If you can handle dairy--butter (instead of ghee), heavy cream (instead of coconut cream), and parmesan cheese (instead of nutritional yeast) would also work. Also, cooked chicken, wild shrimp, or canned tuna would also be great in this recipe.

https://holisticallyengineered.com/2015/03/paleo-fettuccine-alfredo.html

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Five Ingredient Friday: Shrimp Scampi with Zoodles

Karen Sorenson — Fri, 13 Sep 2013 09:30:29 +0000

The Five Ingredient Friday recipe this week is an easy Shrimp Scampi with Zoodles (aka Zucchini Noodles). I used my Spiral Slicer to make the Zoodles. It makes a large batch of noodles in seconds and it’s easy to clean afterwards. I used to use a julienne peeler, but it would take so much longer and I always ended up nicking myself. It was definitely worth it to invest in a Spiral Slicer.

Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.

The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.

Ready to get started?

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Cioppino (Seafood Stew)

Karen Sorenson — Wed, 20 Mar 2013 09:30:04 +0000

This time of year I always enjoy trying out new seafood dishes. I haave been hearing a lot about Cioppino, which is a fish stew that originated in San Fransisco. The good thing about this stew is that you can use the base and add whatever seafood you enjoy. I recommend a thicker cut of fish rather than a fish that is thin and fragile. I ended up using shrimp, scallops, and halibut, but next time I make it I’ll probably use all shrimp since it’s my favorite. The base is also versatile enough that you could use chicken stock instead of fish stock and add chicken to the stew. The sky is the limit! Have fun experimenting!

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Paleo Pen Pals and Paella (Low Carb and Paleo)

Karen Sorenson — Mon, 25 Feb 2013 10:30:47 +0000

This month I participated in Paleo Pen Pals. I had participated in a foodie pen pal group before, but I was looking for something a little more low carb/paleo friendly. Luckily, Tarah from What I Gather and Brittanie from Three Diets One Dinner had the great idea of forming a Paleo Pen Pals exchange. Basically each month you are paired up with another Paleo blogger or someone that follows the Paleo diet (you don’t have to have a blog to participate, just a love of cooking healthy, delicious food) and you exchange a unique, paleo-friendly ingredient/local item that your partner can use to create a delicious Paleo recipe. If you are interested in joining the fun, you can sign up at the Paleo Pen Pals Facebook Page or by sending them an email at paleopenpals[at]gmail[dot]com.

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Days 26-28 and #Whole30 Lemon Dill Salmon in Parchment

Karen Sorenson — Mon, 04 Feb 2013 10:30:55 +0000

Almost there! Two days away from completing the Whole30. I know it’s really bad, but I can’t help but flip through this ebook: Indulge: 70 Grain Free Desserts and pick out the recipes I want to make once this is over. I’m going to blame it on the fact that Valentine’s Day is almost here. I have to say that I’m glad I did the Whole30 during January because it’s mandatory for me to have some chocolate for Valentine’s Day. Don’t worry I plan to whip up some Valentine’s Day recipes to share with you on the blog. So stay tuned! Ok, back to the Whole30 and not letting food cravings control you. I’m in charge, chocolate! Take that! For Day 26, I made easy Lemon Dill Salmon in Parchment. When you look at the directions in may seem complicated, but all you do is throw the ingredients in parchment papper and bake. So easy!

Are you doing a Whole30? I’d love to hear about it in the comments below.

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Paleo Pen Pals and #Whole30 Cajun Mushroom Encrusted Rainbow Trout

Karen Sorenson — Fri, 25 Jan 2013 00:30:55 +0000

My Pen Pal this month was Ute over at GROKette’s Primal Musings and she sent me some great stuff! In my package was Wild Albacore Tuna, Jambalaya Seasoning Mix, and dried Chanterelle mushrooms. Everything was Whole30 approved, so I couldn’t wait to whip something up with those ingredients! I decided to save the tuna for later, but I wanted to make something with seafood so I made Cajun Mushroom Encrusted Rainbow Trout.

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Paleo Pen Pals and Crab Cakes (Low Carb and Paleo)

Karen Sorenson — Mon, 24 Dec 2012 10:30:00 +0000

Crab Cakes (Low Carb and Paleo)

6 oz canned crab, drained
2 Tbsp diced green chiles
1 clove garlic minced
1/2 tsp Dijon mustard
1/2 tsp 21 Seasoning Salute
1/4 tsp salt
1 egg
1 Tbsp coconut flour

Combine the crab, green chilies, garlic, Dijon mustard, and 21 Seasoning Salute. Add the egg and stir to thoroughly combine. Add the coconut flour until the desired consistency is reached. Form into 5 even patties.

Heat 1-2 Tbsp of oil in a skillet over medium heat. Sear the patties for 2-3 minutes per side or until golden brown. Sprinkle with salt if desired.

Net Carb Count*:

Crab Cakes: 5 net carbs (for entire recipe–makes 5 cakes)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Enjoy!

~Karen

Products I used for this meal (click the image for more info or to purchase):

****Disclosure: Some of the links within in this post (and side bar) may be affiliate links. I receive a small percentage from the respected affiliate programs for items purchased through the affiliate links. I appreciate your support as this is helping for the cost of recipe development, graphic design, and for the publication of an ebook due out in February 2013.****

Click +1 Below:

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Low Carb Salmon Picatta (Gluten Free and Paleo)

Karen Sorenson — Mon, 26 Nov 2012 10:30:00 +0000

After all of the delicious food and excitement over the holidays I wanted an easy meal I could throw together. When I think quick and easy I always think of seafood. Seafood is usually quick cooking and you can have dinner on the table in no time. It had been awhile since I have had so I decide to take a classic dish like chicken picatta and recreate it with salmon. The lemon and caper pair perfectly with the salmon. It’s light and fresh and perfect for a weeknight meal.

What was your favorite quick and easy meal? I’d love to hear about it in the comments below.

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Salmon with Dill Mustard Sauce (Low Carb and Gluten Free)

Karen Sorenson — Mon, 15 Oct 2012 09:30:00 +0000

Weeknights are usually hectic around here. I simply don’t have the time to spend my busy nights stuck in the kitchen. I’m always looking for fast meals and salmon is one of the best choices for a quick meal. It doesn’t take long to cook, full of Omega-3s, and just darn tasty. The classic combination of dill and mustard goes perfectly with the salmon.

What’s your favorite seafood dish? I would love to hear about it in the comments below!

I used the following ingredients for Low Carb Salmon with Dill Mustard Sauce:

4 wild salmon filets
3/4 cup broth (low-sodium–I used chicken, but veggie or seafood should work)
1-2 Tbsp Dijon mustard
1 Tbsp minced fresh dill weed

Heat 1 Tbsp of oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side or until cooked through**. Remove the salmon and keep warm. Add the broth and dill weed. Scrape the bottom of the pan to release the browned pieces. Cover and let reduce for about 3-4 minutes. Add the Dijon mustard, stir to combine, and heat through. Serve the sauce over the salmon filets.Served with zucchini.

**If the salmon is not cooked through are 3-4 minutes per side add the broth and dill to the skillet, cover, and cook until the salmon is done.

Net Carb Count*:

Low Carb Salmon with Dill Mustard Sauce: net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Enjoy!

~Karen

Products I used for this meal (click the images for more info or to purchase):

****Disclosure: Some of the links within in this post (and side bar) may be affiliate links. I receive a small percentage from the respected affiliate programs for items purchased through the affiliate links. I appreciate your support as this is helping for the cost of recipe development, graphic design, and for the publication of an ebook due out in February 2013.****

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Whole30-Day 12 and Pesto Shrimp

Karen Sorenson — Wed, 15 Aug 2012 09:30:00 +0000

I have now completed Day 12 of Whole30. I had a dream that I made cookies using almond flour and almond butter. In my dream, I woke up all congested and I was convinced that it was because of the sweetener. I couldn’t possibly be allergic to almonds! *Gasp* Luckily I haven’t tested whether or not I’m allergic to almonds. I will try adding nuts back into my diet in a few weeks. I just thought it was funny that I was dreaming about almonds because I have really been craving them lately.

My meals for Day 12 were:

Breakfast: Turkey Pesto Meatballs with sautéed spinach

Snack: Olives and cucumbers

Lunch: Leftover Spiced Chicken Thighs with sautéed zucchini and yellow squash

Snack: Olives and cucumbers

Dinner: Pesto Shrimp (recipe below) with steamed broccoli

Snack: Olives

I used the following ingredients for Whole30 Pesto Shrimp:

1 lb large shrimp

2 Tbsp prepared Pesto

In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Season the shrimp with salt and pepper and then sear the shrimp for 2-3 minutes or until they start to turn pink. Add the pesto and heat through (1-2 minutes).

Served with steamed broccoli

Net Carb Count*:

Whole30 Pesto Shrimp: 2 net carbs (for the entire shrimp recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was an easy weeknight meal to whip up. Any prepared pesto will work in this dish. I used some leftover pesto from the Turkey Pesto Meatballs I made, but store bought would work too. Be sure to check the ingredients to make sure there is no added preservatives or unnecessary ingredients (and no cheese if you are doing the Whole30).

Enjoy!

~Karen

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