St. Jakobsschelpen met geroosterde groente

Ingredients (6 servings):
3 tbsp garlic, minced;
2 tbsp lemon juice;
3/4 cup butter (or Ghee);
2 pounds large scallops;
Salt and pepper to taste.

Technique
Heat a pan over a medium heat and melt the butter or ghee. Add the minced garlic for a minute, until fragrant;
Add the scallops and cook for a few minutes on the first side so they are about halfway cooked. Turn the scallops and finish cooking until they are firm and opaque.
Put the scallops aside to a plate and add the lemon juice to the hot butter and garlic in the pan. Season to taste;
Serve the scallops on a bed of steamed or roasted vegetables with the lemon and garlic butter sauce on top. Spinach and asparagus go very well with scallops. Additionally, sprinkle some fresh parsley or chives on top if available.

Zie: http://paleodietlifestyle.com/lemon-and-garlic-scallops/

Garnalen avocado salade met koriander

Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste

1. Combine all ingredients in a bowl and mix.

Ingredients (Salad):
Cilantro dressing
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
4 cups lettuce or baby greens

1. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
2. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates.
3. Cut avocado into bite-size wedges. Sprinkle over lettuce.
4. Top with marinated shrimp and leftover dressing. Enjoy!

Zie: http://www.thepaleomom.com/2012/07/recipe-shrimp-and-avocado-salad.html

Garnalen mango salade

Ingredients:

3 tbsp fresh lime juice;
2 tbsp olive oil;
2 large mangos, peeled, pitted and diced;
2 avocados, peeled, pitted and diced;
2/3 cup green onion, finely chopped;
2/3 cup cilantro, finely chopped;
1lb peeled cooked shrimp;
Sea salt and freshly ground black pepper to taste;

Preparation:
In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.

Zie: http://paleodietlifestyle.com/shrimp-mango-salad/

Mosselen in witte wijnsaus

Ingredients:

2 lbs mussels, cleaned (above instructions);
3 tbsp Paleo cooking fat;
1/4 cup shallots or onions, minced;
1 1/4 cups dry white wine;
4 sprigs fresh parlsey;
3 sprigs fresh thyme;
1 small bay leaf;
Sea salt and pepper to taste;
Zest of 1 lemon;

Preparation:
Prior to do any of the cooking for this recipe, make sure that you’ve followed the above instructions on how to clean the mussels and discard the dead ones.
In a very large skillet over a medium-high heat, melt the cooking fat and saute the shallots or onions until translucent and tender, about 3 to 5 minutes.
Add the wine, parsley sprigs, thyme and bay leaf. Turn up the heat and allow the mixture to come to a boil. Reduce the heat and continue to simmer, allowing the wine to reduce. Simmer for 3 to 4 minutes.
Add the mussels and cover the skillet completely. Cook for 4 to 5 minutes, being sure to toss the covered skillet a few times.
After about 4 minutes, all the shells should have opened. Any shells that have not opened at this time are no good and must be discarded. Taste and season with salt and pepper if needed. Remove the bay leaf.
Serve drenched in the white wine sauce and sprinkle with lemon zest and chopped parsley.

Zie: http://paleodietlifestyle.com/mussels-white-wine-sauce/