Paleo Shrimp Creole

Taste the flavors of New Orleans with this recipe for Paleo Shrimp Creole. This robust and flavorful dish is free of grains and dairy, which makes it ideal for a Paleo diet. A delicious and filling meal is produced when the shrimp are simmered in a rich tomato-based sauce with a mixture of aromatic spices.

Ingredients:

• 1 lb wild-caught shrimp, peeled and deveined
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes, no added sugar
• 1 can 6 oz tomato paste
• 1 cup chicken broth, Paleo-friendly
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper adjust to taste
• Salt and black pepper to taste
• 2 tbsp coconut oil
• 2 tbsp fresh parsley, chopped for garnish
• Cauliflower rice for serving

Instructions:

In a large skillet, heat the coconut oil over medium-high heat

Add the chopped onion, bell pepper, and celery

Saut until they begin to soften, about 5 minutes

Stir in the minced garlic and saut for another 30 seconds until fragrant

Add the diced tomatoes, tomato paste, chicken broth, dried oregano, dried thyme, paprika, cayenne pepper, salt, and black pepper

Stir to combine

Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together

Add the peeled and deveined shrimp to the skillet and cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through

Serve the Paleo Shrimp Creole over cauliflower rice, garnished with fresh chopped parsley

Enjoy your Paleo-friendly New Orleans-inspired meal!

Slow Cooker Baked Potato Soup

Creamy and comforting, this slow cooker baked potato soup is a hearty meal perfect for chilly days. Loaded with delicious toppings, it's a family favorite.

Ingredients:

• 6 large potatoes, peeled and diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup bacon bits
• Salt and pepper to taste
• Chives for garnish

Instructions:

Place diced potatoes, chopped onion, minced garlic, and chicken broth in the slow cooker

Cover and cook on low for 6-8 hours or until potatoes are tender

Use an immersion blender to blend the soup until smooth

Stir in heavy cream, shredded cheddar cheese, sour cream, and bacon bits

Season with salt and pepper to taste

Cover and cook on low for an additional 30 minutes to allow flavors to meld

Serve hot, garnished with chives

Shrimp Stuffed Potatoes

These Shrimp Stuffed Potatoes are a delicious twist on traditional stuffed potatoes, combining creamy mashed potatoes with savory shrimp filling. Perfect as an appetizer or a main dish!

Ingredients:

• 4 large potatoes
• 1 cup cooked shrimp, chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup grated cheddar cheese
• 2 green onions, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Wash potatoes and pierce them with a fork several times

Bake potatoes for 45-50 minutes or until tender

While potatoes are baking, mix chopped shrimp, sour cream, mayonnaise, grated cheddar cheese, green onions, lemon juice, garlic powder, salt, and pepper in a bowl

Once potatoes are cooked, allow them to cool slightly

Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skins

Mash the potato flesh and mix it with the shrimp mixture

Stuff the potato skins with the shrimp and potato mixture

Place stuffed potatoes on a baking sheet and bake for an additional 10-15 minutes until heated through and lightly golden on top

Serve hot and enjoy!

Zig Zag Ruffle Cake

The Zig Zag Ruffle Cake is a visually stunning and colorful cake that's perfect for special occasions. The colorful zigzag pattern in each layer adds a playful and festive touch to this delicious dessert.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Food coloring various colors

Instructions:

Start by heating the oven to 350F 175C

Prepare three 8-inch round cake pans by greasing and flouring them

Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy

One at a time, add the eggs and mix well after each one

Add the vanilla extract and mix well

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often

Start with the dry ingredients and end with the milk

Don't mix any further than that

Make sure that each bowl has an equal amount of batter

To make three different colored batters, add a different color of food coloring to each bowl

In a zigzag pattern, drop spoonfuls of each color of batter into the pans that have been prepared

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the cakes cool for 10 minutes in the pans before moving them to a wire rack to cool all the way through

After the cakes are completely cool, you can put them together and frost them however you like