One for the Veggie Lovers: Shrimp Stir Fry

If nothing else but to prove that I do indeed think veggies have their place in spite of my own hyperbole, here's one way in which they can be fabulous.

After the party Saturday night we had quite a bit of leftovers that I have been putting to good use. This one is the leftover shrimp and some stuff from the veggie plate. Click for the hi-res version.

Shrimp Stir Fry
Shrimp Stir Fry

Just a tablespoon of coconut oil in the wok and since the shrimp are pre cooked, just a couple minutes by themselves in medium high to warm and brown them a bit. Then remove them and toss in the veggies which, in this case were carrots, celery, red, yellow and green bell pepper, and some cauliflower and broccoli. Since I cut them small with the fabulous new Shun Japanese knife I got as a gift, they cook up very fast and you do want to retain a mild crunch.

Then toss the shrimp back in, season with a pinch of salt (grey salt in this case), a dash or two of chicken stock and about 1/2 tsp of Thai green curry paste. Stir more and serve with fresh cucumber as garnish.

Very yummy. Vegetables, in their place. 

Comments

  1. Grey salt–you know I don’t see this mentioned that often in the paleosphere that often, but I think real salt with its minerals ought to be an important part of a diet of real food. Sure it’s expensive but how much salt do you eat in a year, anyway?

    • Often, often, often, I think you have an echo in here, Richard.

      • LeonRover says:

        Moi, I like a mixture of of the K + Na Salts, since I have always loved the chemistry of the affinities of the Alkali metals for the Halogen gases!

        In addition, I like to know that I am messing with the osmotic pressures in my cellular membranes.

        Curiously, (and being serious), I have come to prefer the softer K taste over the harsher Na taste.

  2. Richard,

    One question I somehow forgot to ask in all these vegetable (tongue-in-cheek) posts. What are your thoughts on acid imbalance? I know veggies/fruits are a good source of alkaline whereas meats, chicken, eggs, etc. are acidic (albeit less harmful than pasta, sugar, bread, etc.).

    Do you pay any attention to this?

    Best,

    Reid

    • I don’t pay any attention to it. As has been suggested in other places, you can counter the acid by supplementing with potassium or sodium bicarbonate. But the only time I do that is when more scotch than I should have cranks up the acid production.

      At any rate, that just has never been of any concern to me.

    • The idea that certain foods are acidic or alkaline is pretty much complete nonsense right up there with magic water and eating 30 bananas a day.

      Everything you eat comes out of your stomach acidic, by design.

      Homeostasis also includes regulating pH levels. Unless you’re severely mineral deficient (which won’t happen eating paleo-ish) your body will automagically keep your levels in the predefined range.

      You can sure make stomach acid nasty doing silly things like drinking too much booze, or eating food out of a box. But be sure, that acid’s in your stomach (and for a poor few, splashing up the throat) and not affecting internal pH. Gastro system is well-segregated from the rest of the body for good reason.

      • QuackWatch has a quick explanation that’s a little better than mine:

        http://www.quackwatch.org/01QuackeryRelatedTopics/DSH/coral2.html

      • Thanks HeMan. Glad to know my nose was about right on this from the very first time I read it in Cordain. Might be an issue for mineral leaching for those on SAD, but paleos out to be getting plenty of mineral in absorbable form from a good diet.

      • A couple problems with the quackwatch explanation:
        1) From what I read in their low-carb and weight loss articles, it seems to be a conventional wisdom-based website
        2) It says in that article that acidity in the blood is thought to be corrected by leaching calcium from the bones, which is the reason Cordain uses for suggesting a net-alkaline diet.

        Granted, I still think the alkaline balance theory is bogus; I just wanted to defend its proponents from incorrect interpretation. Meat, it’s what’s for dinner. And lunch. And breakfast for those rare times that I eat it.

  3. For what it is worth, I checked my pH for a while, and it was more neutral or alkaline on a paleo diet than a high veggie and fruit with grains diet.

Trackbacks

  1. […] Now there's the way, folks. Hey, there's even lots of veggie variety; we've got: carrot, onion, celery, red, yellow, green bell pepper, cauliflower and some broccoli. Just not too much! The grassfed NY cut and a good sized Flank steak were pan fried to medium rare, rested, then sliced to toss in for just the last seconds. The rest is pretty much the same as here. […]