I liked the dish so much, that I wanted to try to recreate the recipe, but to make it paleo friendly. Now, it did not come out exactly like the Cheesecake Factory, but still pretty darn good!
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4 cloves garlic, chopped
2 tbsp McCormick's Perfect Pinch Caribbean spice blend
1 pound shrimp, peeled and deveined (you can use thawed frozen shrimp too)
2 tsp ground or fresh cracked pepper, plus more to taste
1 tsp cayenne pepper (reduce to 1/2 tsp if you are sensitive to heat)
1/2 cup 100% Maple Syrup or honey*
1/2 cup coconut Coconut flour
Coconut or olive oil
1 1/2 cups Chicken broth
Large Ziploc bag
Cilantro
Optional sides
Ripe Plantain
Mango or mango salsa
Jicama "rice"
Let's Cook!
1.First, make the sauce. In a medium sized saucepan, place to medium-high heat. Pour in chicken broth, maple syrup or honey, 1 tsp pepper, 1 tbsp Caribbean spice, and garlic.
2. Allow to come to a boil, and then reduce to a simmer. Allow to simmer between 8-10 min or until the sauce has reduced, to a syrupy consistency. It should taste sweet, with garlic flavor, and kick from the Caribbean spice and cayenne pepper. Add more spices to your taste it desired. Turn off the burner and set pan to the side.
3. In a Ziploc bag, add in coconut flour, remaining Caribbean spice, and pepper. Add in your shrimp in quarter portions. Close bag and shake until shrimp is lightly coated. Repeat for all shrimp and place aside on a plate.
4. In a separate pan, place to medium-high heat, with about 2 tbsp coconut oil. Allow to melt and spread in pan evenly. Test the pan by sprinkling some water on the surface. If it sizzles, the pan is ready.
5. Throw in some shrimp, but do not overcrowd the pan. Allow one side to brown and then toss or turn the shrimp to the other side. Total cooking time is about 6-8 minutes, or until shrimp has a nice golden brown/amber crust. Repeat with remaining shrimp.
6. Remove from pan and plate. Drizzle some sauce onto the shrimp. Garnish with Cilantro
7. Serve with jicama "rice" (jicama root pulsed in a food processor until it resembles the size of rice grains), sliced mango, and plantains.
*Some people have different opinions on sweeteners. I try not to use any processed sugars. I read online that the original recipe called for black strap molassass, and I have found that the paleo community has mixed reviews on that. I used whatever I had in my kitchen.
In my opinion, sugar is sugar, and should be eaten in moderation. Since going paleo I have reduced a significant amount of sugar intake, but I still think it is OK to indulge once in a while!
