(Before It's News)
I hesitate to label anything Paleo since I don’t follow any diets or trends but it’s hard to argue that most of the foods that are considered to be Paleo are really good for you. Basically, it’s clean eating in it’s most basic form. For instance, swapping out soy sauce which is a GMO and is also super high in sodium for healthier coconut aminos and also using a small spoonful of unfiltered, Raw, local honey in place of table sugar are simple swaps to make this dish much healthier.
GMOs (or “genetically modified organisms”) are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods.
Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.
The key to getting perfectly cooked shrimp (and seared eggplant) is to heat a
good quality wok over medium-high heat for several minutes and then add a high heat oil like peanut oil or sesame oil.
TIME 15 MINUTES SERVES 4
1 pound raw, medium size shrimp
2 medium size eggplants
1/2 cup coconut aminos (3/4 cup if you want it extra saucy 
1 tablespoon Raw, unfiltered, local honey
2 tablespoons sesame or peanut oil
sea salt
sesame seeds
Optional
large handful of snow peas or sliced red bell pepper and red pepper flakes to taste
In a small sauce pan add coconut aminos, honey and rice vinegar. Cook over medium high heat, stirring occasionally for 5-8 minutes until thick and bubbly. Remove from heat and set aside.
Pull the *tails and shells off of the shrimp. Place the shrimp on a plate and pat dry with a paper towel. Using a pairing knife, remove the peel from the eggplant and discard. Slice the bottom and tops off the eggplant and discard. Slice the eggplant lengthwise into 4 equal pieces. Stack them in two piles, 2 high and slice lengthwise again into 4 pieces. Now chop them into 1 inch squares.
Add the oil to the wok and let it heat up for 1-2 minutes. Carefully add the eggplant and toss to coat. Toss them occasionally, letting them sear and adding a large pinch of sea salt. Eggplant will soak up a lot of oil but be careful not to use to much. {Toss in the snow peas if using 2-3 minutes before eggplant is done} Using a slotted spoon, remove from heat when glossy and browned being careful to save any remaining oil. Place in a deep plate and cover.
Add just a bit more oil if needed and let it heat up. Carefully add the shrimp. Spread them out on the wok allowing a bit of room in between. Let them sit for 1-2 minutes then quickly flip them over and cook another 1-2 minutes. Don’t overcook them! Pour in the Teryaki sauce, toss to coat and then remove from heat.
Serve over the seared eggplant. Garnish with sesame seeds and red pepper flakes if desired.
Notes
Seasoned rice vinegar contains sugar and salt, and sometimes MSG and preservatives.
Save the shrimp shells in a large zip lock freezer bag for shrimp stock! It is a very valuable staple in paella, Ciopinno and many other soups and rice dishes.
Sources
Thank you for stopping by Simply Healthy Family.
I love to hear from readers and appreciate any
comments, ideas or questions.
Source:
http://simplyhealthyfam.blogspot.com/2015/04/paleo-teryaki-shrimp-and-seared.html
