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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Back to Basics

I’m really hot.

And dehydrated. Which really doesn’t help things.

My now former job, which you can read about here, for many reasons, was incredibly stressful and hectic. Some days were so busy that I would leave my apartment at 8am and get home at 7pm, accumulate 5 miles of walking during the day, wouldn’t have time to eat more than a few bites of lunch, and would only be able to sneak sips of water here and there. I would drink a couple glasses of water after work, but be so exhausted that I wouldn’t have much time before going to bed to adequately hydrate myself. I would wake up the next morning, have coffee, not drink enough water, and then continue this cycle day after day. It got so bad that at one point I had to make an ER visit due to dehydration that started to affect my kidneys. Holy kidney beans, batman.


After this, I really had to step back and reflect as to why I wasn’t hydrating enough. Yes, I was crazy busy at work, but I have been insanely busy since my senior year of high school, and I never, ever neglected to drink water.  That’s when I realized that I was simply just bored of drinking water. I was bored of the taste, I was bored of feeling restricted; After all, I cut out all fruit juices, sweet teas, and sodas from my diet. Looking back, I probably should have predicted that this would happen. People who follow a Paleo diet have a lot of things that they can’t consume, but now that the primal movement is gaining more steam, there are many new sunstitutes for grains, refined sugar, and even dairy. But drinks? Nope. Nada. Water, coffee, tea, coconut water, and kombucha is all there pretty much is, my friends. So that’s when I made a conscious effort to flavor my water, and change it up every couple of days.

But then I moved to the desert.

And in the desert I need to up my water intake even more because 15 minutes in the sun now feels like 2 hours in the sun..

So let’s get back to the basics here. We all need water. And now that I’m making a conscious effort to drink even more water, I’ve decided to share some fun flavored water recipes. They are incredibly easy, tasty, and make drinking water much more enjoyable. Plus, they’re gorgeous to look at and make for great accents to the table during meals and entertaining. Here are some of my favorite combinations, but the possibilities are really endless here.


Infused Water, 9 Ways

Each recipes makes approximately 4 liters of flavored water

Citrus mint

  • 2 lemons, sliced into wedges
  • 1 lime, sliced into wedges
  • ¼-½ grapefruit, sliced into wedges
  • 1 bunch of mint sprigs  

Basil

  • 1 bunch of basil

Chocolate Mint

  • 1 bunch of chocolate mint

Lemon-lime

  • 2 lemons, sliced into wedges
  • 1 lime, sliced into wedges

Orange-Raspberry

  • ¼ cup raspberries, washed
  • ½ orange, sliced into wedges

Berry

  • ½ cup strawberries, washed and sliced with stem removed
  • ¼ cup raspberries
  • ¼ cup blueberries

Pineapple-Watermelon

  • ¼ cup sliced pineapple
  • ¼ cup sliced watermelon

Lemon-Lavender

  • 1 rind from a lemon
  • 2 sprigs whole lavender

Rosemary Lavender

  • 2 large sprigs whole rosemary
  • ½ rind from a lemon
  • ½ rind from an orange
  1. Take 1 liter of water and add chosen herbs or fruit.
  2. Chill in refirdgerator and let infuse for at least 2 hours.
  3. Serve over ice.
  4. Fruit can be reused up to 4 times (Approximately 4 cumulative liters) before water starts to lose flavor.