Tangy Brazilian Lemon-Garlic Shrimp Spinach Salad with {and a special giveaway!}

 

Spices make the dish, I am totally convinced.


When I first made the big leap and eliminated all artificial ingredients back in 2008, I noticed a huge difference between conventional dried herbs, spices, and rubs than their natural counterparts. 

Most spices, sadly, have fillers and MSG (though maybe not by that name) in their mixes. Lots of spices and dried herbs are irradiated, meaning that, in summary, the packaging process removes a lot of the health-boosting properties these spices have while inadvertently adding some free radicals. The whole spice industry isn't the best situation; you really do need to be conscious and know where your spices come from. If not, you could ruin your pricey grass-fed steak with chemicals.



High-quality spices are expensive, I will totally admit that. However, like I said before, they definitely make the dish, and good spices make a big difference, which is why I support smaller spice companies that come out with quality products; Samboroso is one of those companies.


For total transparency, I am an ambassador for Samboroso, which means I receive product in exchange for posting about them. However, I want to make it abundantly clear that I will never post anything about any product, within this post or in the future, that I do not believe in or back 100%. I hope you trust me on this one.

With that out of the way, Samboroso's spices are truly high quality. Samboroso is a family-owned company, and although not paleo, they have similar view and ideals when it comes to food. These spices are Brazilian, which I sadly am not super well versed in, but honestly their spices are hands-down amazing and so full of flavor. I am really obsessed and have been using them on everything from salads to steak to veggies.

Today, I have a special gift for you all today: a giveaway with Samboroso. One lucky winner will get a spice blend all to themselves, which is perfect because I also have a recipe to go along with it. See below for a rafflecopter giveaway, you know the drill.

Today's recipe is a super quick and easy shrimp and spinach salad with a little Lemon-Garlic Samboroso twist. Its a little tangy, a little spicy, and packs a whole lot of flavor. Enjoy!


Tangy Brazilian Lemon-Garlic Shrimp Spinach Salad

Serves 2 as an entree

  • 16 oz. shrimp
  • 2 tbsp. high quality, grass-fed butter
  • 1/8 cup Shiitake mushrooms, diced
  • 1 shallot, diced
  • 1 tsp. lemon juice
  • 1/2-cup olive oil
  • 2/3 cup dry white wine
  • 4 tbsp. Samboroso Lemon-Garlic Rub
  • 2 tsp. crushed red pepper flakes (or more, if preferred)
  • 5 cups spinach
  1. In a large saucepan, melt butter on medium-high heat. Add mushrooms and shallot. Sauté until shallots are translucent.
  2. Reduce heat, add lemon juice, olive oil, and wine and let simmer on low until liquid reduces by about 2/3 volume, about 10 minutes.
  3. While liquid is reducing, wash and dry spinach and place into serving bowls.
  4. Increase heat to medium-high. Add in Lemon-Garlic rub, crushed red pepper, and shrimp, stirring to ensure that spices are well incorporated and shrimp are coated. Let shrimp cook for about 5 minutes while stirring, being careful to not overcook.
  5. Remove from heat immediately and pour shrimp and liquid over spinach.
  6. Let spinach wilt slightly and enjoy.




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Better than Pizza…salad?

Better than Pizza…salad?

Yep, I just said that.

Did I just say that? Better than pizza salad? I definitely did. Just said it.

Because its true. One night, Christopher and I were having a cleanoutthefridgenight, which is essentially a night where we eat all the random stuff in our fridge before it goes bad, when we had this salad.

Ok, so no, the salad just didn’t appear, but I did throw it together in about 5 minutes with leftovers we had in the fridge and some dried spices from the pantry. And then, I set a bowl of it down in between a plate of pickles and some reheated pizza….and well, the rest is history.

Although to be truthful, I suppose this salad could have been called “Better than Pickles Salad”, but that just didn’t seem as catchy.

So here we are, after we both chose to eat a salad instead of pizza…which I never really saw coming. No warning. I suppose we will all be better prepared the next time this happens.

This post, I’m assuming, is also well timed, as we probably are all reallllly sick of cooking elaborate meals at very stressfully placed holidays during the year…or maybe I’m the one that’s sick of cooking.

Not that I don’t love the holidays, I think my love for holidays and the changing seasons has been very well documented at this point. Its just that Thanksgiving’s strategic placement near the end of the semester, at the start of severe weather flight delays, and less than a month from Christmas, which is less than 2 weeks away from New Years is just crazy-making. I vote to space these holidays a little bit better. Not only would there be less stress, but if we moved some of these to summer, we wouldn't have to worry about the nor'easters that always seem to cancel 5 million flights right before or after Christmas. Don't even get me started on my Christmas break last year where I was stranded in Chicago during the polar vortex. The. Worst. Ever. There were no down coats big enough for that excursion. 

So here we have it, a really impressive salad that you can make within 5 minutes, without cooking, that will impress your family and friends. It is a perfect way to use leftover chicken or turkey. (I told you this recipe was aptly timed.) It also doesn’t matter what types of salad greens you have- they all taste great. As of posting this, I have had this salad with romaine, arugula, kale, and bok choy. It is now glaringly apparent that I’ve had this salad about 10 times since its first creation.

I should note that Vegenaise isn’t exactly paleo; although far better than conventional mayonnaise, it contains safflower oil. Safflower is an industrial oil, although it has been noted that of all the industrial seed oils, this is probably the best choice as long as it is extracted without chemical or heat. Soy-free Vegenaise, however, does not contain grains, gluten, or dairy, so you’re safe there. For a truly Paleo option, I recommend making your own mayonnaise to substitute, however, this would increase the time to make the salad from 5 minutes to possibly 15. And really, You Only Live Once.  So Eat That Vegenaise.

YOLOSETV.

Or maybe we should just stick to YOLO.

And then make this salad.



Better than pizza….salad?

Makes 3 large salads, or several small salads

  • 8 cups of your favorite salad greens
  • 1 cup of Soy-free Vegenaise, divided
  • 2 cups leftover shredded chicken or turkey
  • ½ cup red grapes  
  • 2 medium sized celery stalks
  • ¼ cup chopped hazelnuts (optional)
  • 1 ½ tbsp. dried dill
  • 1 tsp. dried onion powder
  • 1 tsp. dried garlic powder
  1. Slice grapes in half lengthwise and dice celery stalks finely.
  2. In a medium sized bowl, mix leftover chicken or turkey with ¾ cup of the Soy-free Vegenaise, diced celery, halved grapes, chopped hazelnuts, dried dill, onion powder, and garlic powder. Stir until well incorporated.
  3. Add Vegenaise /poultry mixture to salad greens. Stir to incorporate, and add remaining ¼ cup Vegannaise slowly to thoroughly coat all greens. Serve immediately.*

*If you want to make this in advance, hold off on adding the Vegenaise mixture to the salad greens until just before serving to ensure that the greens remains crisp.