Monday, November 18, 2013


serves four

1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.

bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

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