Shrimp & Crunchy Veggies – Pot Roast Stuffed Potato

A couple of brief descriptions and food pics for today, then Beatrice & I will be heading over the hill to Santa Cruz to enjoy the epic sunshine and celebrate our 11th year of having the State of California officially recognize our relationship. :)

In my last order with US Wellness Meats to try out their liverwurst and a few other things, I was delightfully surprised when the order arrived. There was a note in it saying they enjoyed meeting Beatrice & I at the Ancestral Health Symposium. I presume they saw some of my AHS posts where I celebrated how terrific they were in donating the steaks for the presenters party, as well as feeding virtually the whole auditorium on Saturday with beef jerky, pemmican, beef sticks and grassfed cheese. At any rate, along with the note were some extra goodies in the order: a bison filet, beef filet, grassfed beef franks, and a big package of wild caught shrimp. What a class act. I really appreciated that gesture. Now go order yourself some meat.

My favorite way to cook shrimp is high heat in a wok, with coconut oil. They cook very quickly. When they were done I quickly stir fried some crunchy veggies, then garnished with fresh green cabbage. Click to open the hi-res.

Shrimp & Crunchies

In the same spirit of my Pork Carnitas Stuffed Sweet Potato the other day, here’s basically the same thing only using a white potato. Same butter (very big lots), and instead of cinnamon, garlic powder.

Pot Roast Stuffed Potato

Nuke the potato, split it, spread it out, use lots of butter, sprinkle with a bit of garlic powder, toss on your pot roast, more butter, more garlic, fire under the broiler and you’re done.

Often, quick and easy is good.