Springtime Paleo Irish Stew and Grilled Shrimp Recipes to Celebrate St Patrick’s Day

Paleo Irish Stew

Paleo Irish StewWhether you are Irish, or just wish you were, St. Patrick’s Day is a celebration filled with festivities for all to enjoy.  This hearty Paleo/Ireland inspired dish is packed with nutrients that will keep your energy steady while enjoying the shenanigans. And that’s no blarney.  May the luck of the Irish be with you!

Ingredients:
(makes 4-6 servings)

  • 1  3-3/1/2  pound grass-fed beef rump roast
  • 3 to 4 cloves garlic, sliced lengthwise into halves or thirds (8-10 slivers)
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
  • 1 yellow onion chopped
  • 2 cloves fresh garlic minced
  • 2 tablespoons extra virgin olive oil
  • 32 ounces unsalted beef bone broth
  • 1 cup sulphite free red wine
  • ¼ cup red wine vinegar
  • 4 large carrots cut into ¼ inch rounds
  • 4 stalks celery cut into ¼ inch slices
  • 2 yams, peeled and cut into bite-sized pieces
  • 1 medium sized parsnip, cut into bite-sized pieces
  • 2 cups shredded cabbage
  • 2 cups fresh kale leaves, chopped
  • 1 bunch fresh parsley, stems removed
  • 2 sprigs fresh rosemary, stems removed
  • 3 fresh thyme leaves, stems removed
  • 2 dried bay leaves

When preparing roast beef for use in dishes, we start with the “Basic Roast Beef” recipe in Loren Cordain’s most recent cookbook, Real Paleo Fast and Easy page 34:

Let roast stand at room temperature 1 hour.  Preheat oven to 375 degrees F.

Pat roast dry with paper towels.  Using the tip of a sharp knife, cut 8 to 10 small incisions into roast.  Tuck a sliver of garlic into each cut.  Rub roast all over with olive oil and sprinkle with black pepper.  Place roast on a rack in a shallow roasting pan.

Roast 30 minutes.  Reduce oven temperature to 225 degrees F. Roast an additional 1/ ½  to 2 ½ hours or until a meat thermometer inserted in center of roast registers 135 degrees F.  Let roast stand 15 to 30 minutes.  Slice meat into bite-sized pieces, and set bone aside.

Place remaining beef bone into large slow cooker.  In medium-sized  pan, heat 2 tablespoons olive oil over medium heat.  Add onions and garlic and saute until tender. Spread over beef bone.  Add beef, bone broth, wine, vinegar, carrots, celery, yam and parsnip.  Cover and set to low heat for 2 hours.

Add remaining ingredients and continue cooking for 2 hours, or until vegetables have softened.

 

Easy Paleo Grilled Shrimp

shrimp-platterWinter is moving into Spring and even the coldest climates are enjoying the occasional warm spell.  At The Paleo Diet, we like to take advantage of those mild days and fire up the grill.  This simple shrimp recipe is perfect for the occasion as it is easy to prepare and takes very little time to cook.  Serve with a fresh salad and some steamed veggies and you’ve got a great mid-winter Paleo feast.

Ingredients:
(makes 2-4 servings)

  • 1 pound large shrimp, peeled and deveined, tails on
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons cayenne pepper
  • 1 fresh lemon
  • 1 fresh lime
  • ¼ cup chopped fresh parsley

Rinse shrimp under cold water and set aside. Cut lemon and lime in half.  Juice one half of each and set aside.  Slice remaining halves into ¼ in wedges.   In small sauce pan, heat olive oil on medium.  Saute garlic until softened, about 3 minutes.  Add pepper, lemon and lime juice and simmer on low for 1 minute.  In medium bowl, combine shrimp with sauce making sure to coat thoroughly. Add parsley and distribute evenly over shrimp.  Skewer 5-6 shrimp and place on a grill set to medium heat.  Turn throughout grilling process until shrimp are no long pink in color, about 7-10 minutes.  Serve with lemon and lime wedges.

For more Paleo recipes and to check out all of Dr. Cordain’s books, visit our online store.

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