It's been raining here for a week. Not complaining, as even though I have now officially lived in California longer than Oregon, I'm still an Oregonian girl at heart. Plus, after so many years of California droughts, we need the rain.
When we get the precipitation, the BF loves to get Chinese take out, and sometimes, specifically, pork and shrimp wontons. Here we have the pork and shrimp wontons, but without the wonton wrapper (which makes this practically zero carbs). Let's not fool ourselves, it's what's inside the wrapper that counts, and no wrapper means gluten free, paleo and low carb.
I added a zingy sriracha mayonnaise dipping sauce and made it into sliders instead of meatballs, but other than that, the original recipe from Michelle Tam's Nom Nom Paleo is perfect.
Adapted from: Michelle Tam, Nom Nom Paleo
Number of Servings: 4
Shrimp & Pork Wonton Sliders
NOTE: Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months.
Marlowe practicing her concept of Hygge.
My BFF (since 4th grade) lives in a charmingly small Washington-state town in the shadow of Mt. Rainier. Her circa-1920s farm house is populated with every imaginable nut and fruit tree – chestnuts, walnuts, hazelnuts, apples, cherry plums, pears, and bay. Wild blackberries, raspberries, huckleberries, a summer garden, as well as a menagerie of animals (rabbits, chickens, birds, goats, cats) complete the picture.
The pièce de résistance is the blueberry orchard (see last photo below), with blueberries as large as grapes that, dare I say, truly taste “blue.” We recently reconnected, and I of course took the opportunity to bring home a good supply of the prize blueberries and put them to good use.
This sauce is the perfect compliment to pork chops, wild salmon, chicken and steak. Personally, I don’t like cloyingly sweet fruit combined with meat, but this is different as the balsamic and red wine vinegar give it just the right amount of acid to counter the richness of the protein.
By the way, this is peak salmon season in Washington and the recipe is as Pacific Northwest as they come.
Number of servings: 4-6
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.