Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

23 notes

Firecracker Shrimp!
A fancy supermarket here in Southern California called Gelson’s used to have this dish at their appetizer counter called Firecracker Shrimp.  It was super spicy and delicious, and I used to get it all the time during my low carb years, B.C. (Before Caveman).  But now to make sure the shrimp is wild caught and not farm raised (who knows what fish are fed when they’re farmed raised?), I make it myself, extra spicy because I love to punish myself!  Very simple to make, just marinated the shrimp in olive oil, black pepper, crushed red pepper (or chili flakes), and I like to add some more dried spices like garlic powder, onion powder, thyme, basil, and oregano, but a million different spices would work well.  I sautéed some rainbow chard and garlic in olive oil, in a cast iron skillet, and when they were cooked, I removed the greens from the pan, and cooked the shrimp for 2-3 minutes on each side until pinkish/orange.  Then I deglazed the pan with a little lemon juice, lime juice, and some more olive oil, almost making like a scampi sauce.  I spooned some on and served.  All ingredients, all organic, all the time.  Next time I’ll serve it over a bed of cauliflower rice!  Ugga-Bugga!

Firecracker Shrimp!

A fancy supermarket here in Southern California called Gelson’s used to have this dish at their appetizer counter called Firecracker Shrimp.  It was super spicy and delicious, and I used to get it all the time during my low carb years, B.C. (Before Caveman).  But now to make sure the shrimp is wild caught and not farm raised (who knows what fish are fed when they’re farmed raised?), I make it myself, extra spicy because I love to punish myself!  Very simple to make, just marinated the shrimp in olive oil, black pepper, crushed red pepper (or chili flakes), and I like to add some more dried spices like garlic powder, onion powder, thyme, basil, and oregano, but a million different spices would work well.  I sautéed some rainbow chard and garlic in olive oil, in a cast iron skillet, and when they were cooked, I removed the greens from the pan, and cooked the shrimp for 2-3 minutes on each side until pinkish/orange.  Then I deglazed the pan with a little lemon juice, lime juice, and some more olive oil, almost making like a scampi sauce.  I spooned some on and served.  All ingredients, all organic, all the time.  Next time I’ll serve it over a bed of cauliflower rice!  Ugga-Bugga!

Filed under wild caught wild caught shrimp shrimp firecracker shrimp cauliflower rice rainbow chard chard spicy paleo organic caveman crossfit scampi gelson's gelsons

  1. breelea reblogged this from cookingcaveman
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  3. theprice7 said: I think I’ll try this tonight with some salmon. Thanks!
  4. makingitupeachday said: oh gelson’s :) so fancy and that sounds yummy!!!
  5. dirt-barbie-for-life said: Shrimp is amazing.
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  8. purecleansimple said: looks delicious!
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