Paleo Spanish Tapas Platter: Chorizo-Stuffed Mushrooms, Zesty Garlic Shrimp & Crispy Almond Flour Scones

Allergens

1. Soy, Eggs, Gluten

Ingredients

• 1. 6 large portobello mushrooms, cleaned and stemmed 2. 8 oz chorizo sausage, casing removed 3. 1 lb shrimp, peeled and deveined 4. 1 cup almond flour 5. 3 tbsp coconut flour 6. 2 large eggs 7. 4 cloves garlic, minced 8. 1/4 cup fresh parsley, chopped 9. 1/4 cup olive oil 10. 1 tsp smoked paprika 11. Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine almond flour, coconut flour, eggs, salt, pepper, and smoked paprika. Mix well to create the dough for scones.
3. Roll out dough on a floured surface and cut into desired shapes using a cookie cutter or knife. Place on prepared baking sheet.
4. Bake scones in preheated oven for 10 12 minutes, or until golden brown. Remove from oven and let cool.
5. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 2 minutes, until fragrant.
6. Add shrimp to the skillet and cook for 3 4 minutes, or until pink and cooked through. Season with salt and pepper to taste. Remove from pan and set aside.
7. Stuff each mushroom cap with chorizo sausage and place on a separate baking sheet. Bake in preheated oven for 12 15 minutes, or until mushrooms are tender.
8. Arrange chorizo stuffed mushrooms, zesty garlic shrimp, and scones on a serving platter to create your Paleo Spanish tapas platter. Garnish with fresh parsley.

Chef’s Insight

1. Use high-quality chorizo sausage and fresh seafood for the best flavor. 2. Allow mushrooms to cool slightly before handling to prevent burns.

Notes

1. Feel free to add additional vegetables or dips for a more complete meal. 2. Customize the tapas with your favorite Paleo-friendly ingredients and spices.