Making Pretty Food
About two months ago I got an email from the Editor of the Feed Feed. She wanted to know if I wanted to host a recurring cooking show of sorts on their Instagram stories. Their Instagram following exceeds over 1.2 million views. Ummm heck yes!
Not only because it’s a great way to reach a wider audience, but it’s an honor. The FeedFeed is a community of foodies, chefs and bloggers. The various editors who curate feed on topics like chocolate, Hawaiian food, Whole30 recipes, pizza are more are among my favorites to follow online. Truly, an honor to be among such talented company.
Around the time my first episode went live, where I made a fabulous grilled salad, I also created a recipe I called Shrimp Stacks for one of my clients.
I do recipe development for various brands. It’s my main source of income. My dream job. I get to work with like-minded brands, cook delicious paleo, keto and Whole30 recipes from home and send them to these brands to use on their blogs, websites and social media channels. I often give these creations a nod or a share on my Instagram.
I don’t share them here, however, because I’ve sold these recipes and they are no longer mine to share. That being said… This recipe is definitely a CLOSE play on the Shrimp Stacks I made for Perfect Keto, link HERE. But it was just so perfect for the second episode of Cristina’s Paleo Kitchen, and so perfect for summer. I’ve changed the cooking method and seasoning up just a bit and I think it’s absolutely divine.
Hope you make it, share it, love it. And I hope you follow along @thefeedfeed with Cristina’s Paleo Kitchen on August 1st (and the first of each month), where I’ll cook on their stories each month with new creations!
Looking for more free recipes?
The perfect summer appetizer!
- 6–9 16 count shrimp (that means 16 shrimp to a pound, or jumbo shrimp)
- *I buy them shell and tail on
- 1/2 tsp salt, more to taste
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 lemon
- 2 tbsp coconut aminos
- 2 tbsp avocado oil
- 2 ripe hass avocado
- Clean and peel your shrimp. Use a scissor to cut a slit into the top of them. Use your fingers to remove the little black vein in them. Then peel the shell outwards. It’s like unwrapping them. Leave the last segment and tail on.
- Do this with all the shrimp and place them in a bowl. Add in the salt, pepper, onion powder, coconut aminos and juice of one half of the lemon. Toss to combine.
- Heat your grill or your cast iron skillet on medium heat to temperature. Oil with a little more avocado oil and place your shrimp on the hot surface so they are all laying flat. Cook 3 minutes a side. Use tongs to flip.
- Remove the shrimp from the heat and let them cool while you prepare the avocado base.
- Scoop out your avocado into a bowl. Sprinkle in a little salt and the remaining lemon juice. Use a fork to gently mash up, leaving some chunks in the guac.
- Set out three plates, or one serving platter. Use a cookie cutter or another 3″ round to shape the “guac cakes”. Do this by filling the round with spoonfuls of the avocado mix and gently pressing down, then sliding the mold straight up.
- Arrange your shrimp, 2-3 per guac round, tails up. Garnish with minced chives and lemon slices.