Shrimp Dip Recipe (paleo, primal, gluten-free)

Shrimp Dip

Does your mother have staples for every party she throws? Mine does. Seven-layer salad, mini ham sandwiches, olives, cheese and crackers, sweet and sour cocktail wieners, etc. The list is actually quite long, and her menus vary a little based on the season. When I was little, my mother and father would host bridge parties, birthday parties, holiday parties, work anniversary parties, etc. year-round. I loved it. My sister and I would help making the finger foods. Once the party started, we were to be “seen and not heard;” but we got to eat as many appetizers as we liked as long as we kept our clothes clean.

When I was in high school, my mother found a new appetizer to add to her repertoire: Shrimp Dip. This is a “clean” version of the recipe she was given by a friend. I don’t trust mayo that I don’t make myself, and dairy doesn’t do me any favors. To my mother’s surprise, mine tastes just like hers! We hope you’ll like it as much as she does.

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Ginger Garlic Grilled Shrimp Recipe (paleo, primal, gluten-free)

Ginger Garlic Grilled Shrimp

I love shrimp, and huge tiger prawns are far and above my favorite kind. Growing up, we rarely had big tiger prawns; but we had seafood at least once a week. I would always ask for shrimp, and I would say about fifty percent of the time I was lucky enough to get it. Plus we always had shrimp cocktail for special occasions; I usually ate more than my fair share.

These days, shrimp is still more of a special occasion food. But, anytime I see wild caught shrimp on sale, it’s a special occasion!

Dressed simply, these succulent shrimp are light and refreshing despite being a hot grilled item. The sweet flesh of the prawn with the bright freshness of ginger and slight spice of garlic come together to create a great appetizer on a warm day. Or, if you’re a party of one, they can serve as your entree!

We hope you enjoy these ginger garlic grilled shrimp as much as Brent, his parents, and I did.

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Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Maryland Crab Potato Salad

One thing that many people still don’t know about us is that despite our blog name, we live in Maryland. Let me explain—when we started the blog a bit over 3 years ago, we were living in Springfield, Virginia. It was a great little spot, and we liked it a lot, except for the price. When we found the chance to move across the district to upgrade for a house (instead of an apartment), closer to the Metro, and lower rent, we jumped on it. This crab potato salad is just one small celebration of our time in Maryland.

You’re going to really like this potato (or yucca or jicama) salad. The crab, egg, and old bay add a flavor that is just in time for spring. Don’t just take my word for it, throw it together and try it out. The best thing is that it gets better as it ages in the refrigerator. Leftovers on day 3 and 4, if your leftovers last that long, are sweet. But enough from me, on with the crab potato salad.

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Cock-a-leekie Soup Recipe (paleo, primal, gluten-free)

Cock-a-leekie Soup

Chicken soup is a staple meal that seems to exist in every culture, so it shouldn’t come as much of a surprise to see that the Scottish also have a great, and unique, chicken soup–cock-a-leekie soup. Traditionally, it has been made with barley (or rice) rather than potato, but this substitution does not take away from the taste.

Known by some as Scotland’s national soup, cock-a-leekie soup may have roots in French cuisine. As far as I’m concerned, I could care less who came up with this great soup. It’s hearty, filling, and really easy to throw together. For now, this will take the place of our chicken noodle soup. At least, for a little while.

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Sweet Potato Tater Tots Recipe (paleo, primal, gluten-free)

Sweet Potato Tater Tots

Growing up, there were a handful of treats in the house that we had as an occasional appetizer or a late night snack. Often the answer was Lay’s potato chips with sour cream and onion dip. Less often, but much more awesome, we had tater tots. This was before sweet potatoes were all the rage, but even still we had sweet potato tater tots sometimes, too.

This challenge has been on my cooking bucket list for months now, and we’ve had a few false starts. Now I’m happy to share this recipe—with a crunchy exterior and chewy, savory center, this tater tot is going to rock your world. If you haven’t pan fried in oil before, please use care and wear an apron or heavy-duty armor, depending on your familiarity. Even if you have to go out and rent a HAZMAT suit, you are not going to regret it for these delicious tots!

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