Shrimp and Mushrooms with Garlic Mojo

shrimpby Karen Frazier

I know – more mushrooms. Like I said in an earlier post, fall is the perfect time to find delicious seasonal mushrooms, so I take advantage of the bounty. Plus, I love mushrooms. If you don’t care for them, go ahead and leave them out of this delicious paleo recipe.

I use a modified version of Rick Bayless’s garlic mojo. Make the mojo ahead of time, and keep it tightly sealed in the refrigerator for several weeks. Then, use the garlic mojo in the recipe.

Garlic Mojo

  • 1 1/2 cups peeled garlic cloves, crushed
  • 2 cups extra virgin olive oil (or some type of melted animal fat, if you prefer)
  • 1/2 teaspoon sea salt
  • Juice of three limes
  • 1/4 teaspoon chipotle chili powder
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. In a square glass pan (8×8″), spread the garlic along the bottom of the pan. Pour the olive oil or fat over the top. Add the salt and stir to combine, making sure all of the cloves are completely covered with oil. If they aren’t, add a little more oil or remove a few garlic cloves.
  3. Bake in the preheated oven until the garlic begins to turn golden, 45 to 50 minutes.
  4. Remove the garlic from the oven and stir in the lime juice and chipotle.
  5. Return the pan to the oven and continue baking for an additional 20 minutes.
  6. Remove the garlic mojo from the oven and mash the garlic cloves with a potato masher or a fork.
  7. Allow the garlic mojo to cool completely and then put it in a container that seals tightly. Refrigerate for up to 90 days. Be sure the garlic remains submerged in oil when you store it.

Shrimp and Mushrooms with Garlic Mojo

  • 1/4 cup garlic mojo, divided
  • 1 pound of shrimp, peeled and deveined with tails removed
  • 1 onion, chopped
  • 8 ounces button mushrooms, sliced (use any kind you wish)
  • 2 cloves garlic, minced
  • Juice of one lime
  • 1/8 teaspoon chipotle chili powder
  • 1/4 teaspoon sea salt
  • 1 recipe guacamole
  • 1 recipe pico di gallo (recipe follows)
  • Several large lettuce leaves
  1. Stir the garlic mojo before measuring it.
  2. In a large saute pan, heat two tablespoons of the garlic mojo over medium-high heat. Add the shrimp and cook until it turns pink, about six minutes.
  3. Remove the shrimp with a slotted spoon and set it aside on a platter.
  4. Add the remaining two tablespoons of garlic mojo to the sauté pan. Add the onion and mushrooms and cook, stirring occasionally, until they are soft and begin to brown, six to eight minutes.
  5. Return the shrimp and any juices that have collected on the platter to the sauté pan.
  6. Add the lime juice, chipotle chili and sea salt. Cook, stirring constantly, until the shrimp heats through, about four minutes.
  7. Serve the garlic mojo using the lettuce leaves as tortillas. Top with guacamole and pico de gallo.

Pico de Gallo

  • 1 large tomato, chopped
  • 2 tablespoons chopped cilantro
  • 1/2 red onion, chopped
  • 1 small jalapeño, seeded and chopped
  • 1 garlic clove, minced
  • Juice of one lime
  • 1/4 teaspoon sea salt

Mix all the ingredients together in a small bowl.

photo credit: Rene Venturoso via photopin cc

Steak Tacos

steak taco

by Karen Frazier

I love a good steak taco on a fresh corn tortilla with guacamole and pico di gallo over the top. It’s so delicious and relatively simple to make. If you’ve never made your own corn tortillas, they are totally worth the effort, and they’re pretty easy to do. Just purchase a simple cast iron tortilla press for under $20, and you’ll suddenly find all sorts of reasons to make fresh corn tortillas.

Note: Since we have started eating paleo, I still use the basic steak marinade recipe, but we skip the corn tortillas. Instead, we wrap the steak and guacamole in tender butter lettuce leaves for a delicious taco.

Steak Tacos

  • 1 (16 ounce) flat iron steak
  • 6 scallions, roots removed and roughly chopped (including green parts)
  • 3 cloves garlic
  • 1 jalapeño, seeded, cut into pieces
  • 1/2 bunch cilantro
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 recipe corn tortillas (recipe follows) (omit for paleo/whole30)
  • 1 recipe guacamole
  • 1 recipe pico di gallo (recipe follows)
  • Butter lettuce leaves (for paleo or whole30)
  1. Prick the flat iron steak with a fork several times on both sides and season it with salt and pepper. Put the flat iron steak in a large zipper bag.
  2. In the bowl of a food processor, combine the scallions, garlic, jalapeño, cilantro, salt, lime juice, and olive oil. Pulse the food processor for 10 to 20 one-second pulses, until the vegetables and herbs are finely chopped. Set aside one tablespoon of this mixture and refrigerate in a small container.
  3. Scrape the remaining herb mixture into the bag with the flat iron steak. Squeeze the bag to distribute the herb paste so it completely covers the steak. Refrigerate the steak and allow it to marinade for about three hours.
  4. When you’re ready to assemble the tacos, scrape the herb paste off of the steak and discard it. In a large sauté pan (I use cast iron) set on medium high, heat some olive oil until it shimmers. Add the steak and cook three to four minutes per side for medium rare. Set the cooked meat aside tented with foil while you prepare the tortillas and pico di gallo.
  5. Cut the meat on the bias into thin strips. Put the warm strips of meat in a bowl and toss with the reserved herb paste.
  6. To assemble, place the meat on the corn tortillas or lettuce leaves. Top with a dollop of guacamole and some pico di gallo.

Corn Tortillas

  • 1 3/4 cup masa harina
  • 1 1/8 cup water
  • Pinch salt
  • Juice of one lime
  1. In a large bowl, mix all ingredients until the form a ball of dough.
  2. Separate the dough into 15 equal sized balls and cover them with a damp cloth.
  3. Working one ball at a time, press it on the tortilla press (or roll it out into a thin tortilla shape).
  4. Heat a cast iron pan over medium heat. Cook the tortillas one at a time, about three minutes per side until. Wrap the tortillas in a towel to keep them warm until you are ready to serve them.

Pico di Gallo

  • 1 large heirloom tomato, seeded and diced
  • 1 red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1/2 jalapeño, seeded and finely chopped
  • Dash salt
  • Juice of one lime

Combine all ingredients in a small bowl.

photo credit: calamity_hane