| |
|
|
Low Carb Shrimp Scampi
Shrimp ScampiIngredients:
14 oz shrimp (raw, peeled)
4 T butter
4 T oil
3 garlic cloves
splash lemon juice
Melt butter, add oil and garlic and sauté 1 min. Add splash of lemon juice. Add shrimp and cook until pink (only takes a few minutes). Spoon shrimp and sauce over Faux Rice.
Serves 2 @ 1.5 carbs
Bengal Shrimp CurryIngredients:
1 lb shrimp
1 T olive oil
1 T curry powder
1/2 cup onion, chopped
1 tomato, chopped
1/4 cup water
Sauté onions in a little oil, sprinkle with curry powder. Stir in tomato and sauté few minutes. Add shrimp, stir to coat evenly. When shrimp is done (few minutes), pour in water and stir.
Serves 2 @ 8 carb (6 NET carbs)
Szechwan Oriental ShrimpIngredients:
12 oz. shrimp
1 Tbsp not/Starch (or 1/2 tsp guar gum)
1/2 cup salsa
1/4 cup sugar free cinnamon syrup
2 tbsp soy sauce
2 tbsp Dijon mustard
2 tbsp peanut butter
1/4 tsp ginger
1/2 cup sliced mushrooms
1 cup snow peas
Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl. Sauté shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce and stir to heat.
Serves 2 @ 11 carbs (8 NET carbs)
Delicious Crab JambalayaIngredients:
3/4 lb crab
1/2 cup bacon
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chpd
1 cup canned tomatoes
1 tbsp Worcestershire sauce
salt and pepper
Fry bacon until brown. Add veggies and cook until tender. Add tomatoes and seasonings. Cover and simmer 10 min. to blend flavors. Add crab and heat. Can serve over Faux Rice.
Serves 2 @ 9 carb (7 NET)
Mustard SalmonIngredients:
1/3 cup SF pancake syrup
water
1 Tbsp Dijon
garlic powder
salt
4 salmon fillets
Preheat broiler. Heat all topping ingredients and brush salmon. Broil 10 min, brushing with topping occasionally. Pour rest of topping on salmon and broil 2-5 min more. Serves 4 @ 1 carb, (.5 NET carbs)
Fishy MoundsIngredients:
12 oz fish fillets (I used flounder)
6 oz can crab
1/4 c grated zucchini
1 T onion powder
1 oz pork rinds, crushed
1 T mayo
1 T mustard
1/3 c heavy cream
1 T soy protein isolate
1 T Parmesan
cayenne pepper, paprika
Preheat oven 325. Spray LARGE muffin tin with non-stick spray. Line 6 cups with fish fillet (or several if fillets are real small). In bowl, mix crab, zucchini, onion powder and pork rinds. Add remaining ingredients. Divide mixture among fish lined cups. Sprinkle each with little cayenne and paprika. Bake 30 min.
Serves 3 @ 3 carbs.
Now click here for more Low Carb Seafood Recipes
| |
|
|
|
|
