Anaheim Shrimp Scampi - 2.5g Fiber, 4g Net Carbs
From: Low Carbing Among Friends VIA Facebook - George Stella's "Still Livin' Low Carb" Cookbook
For nearly three decades now, I have been preparing this recipe for a California-inspired take on shrimp scampi that features Asiago cheese and avocado. Though I usually say, "Don't go without, reinvent," that proclamation hardly even applies here, as this was always naturally low in carbs. While I used to serve it over pasta before my weight loss, I've now been enjoying it over low carb spaghetti squash (and not missing a thing!) for more than 10 years
Prep Time: 20 min / Cook Time: 6 min / Serves: 4
6 Tbsp Scampi Butter (see recipe below)
1 small spaghetti squash
1 lb (16 to 20 count) raw shrimp, peeled and deveined w tail on
1 Tbsp dry white wine
2 oz crumbled Asiago cheese
1 avocado, peeled and chopped
Fresh arugula or spinach leaves, for garnish
1. Prepare the Scampi Butter according to the recipe's directions.
2. Cut the squash in half lengthwise and scoop out all seeds.
3. Bring a large pot of water to a boil. Completely submerge the squash halves in the boiling water and cook for 20 to 25 minutes, until a fork can easily pull the squash into strands.
4. Drain and run cold water over the squash to stop the cooking process. Use a fork to scrape the cooked squash out of its rind, fluffing and separating the pulp into spaghetti-like strands.
5. Place 4 Tbsp of Scampi Butter in a large sauté pan over high heat until melted.
6. Add the shrimp and cook for about 2 minutes, stirring occasionally.
7. Add the white wine, which will sizzle in the pan, and cook until the shrimp are opaque, about another 2 minutes.
8. Microwave the strands of spaghetti squash for 30 seconds, just until reheated.
9. Remove shrimp from heat and stir in the remaining 2 tablespoons Scampi Butter(the more the better though:), the Asiago cheese, and avocado. Serve over the hot spaghetti squash, garnished with fresh arugula.
Helpful Hints: Make extra scampi butter and keep it in your freezer. It can be used to cook most anything!
Serves: 4
Nutrition per Serving: 365 Calories, 25g Fat, 28.5g Protein, 2.5g Fiber, 4g Net Carbs
(This nutritional info includes the "Scampi Butter" )
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Scampi Butter - 0g Fiber, 0g Net Carbs
Recipe from: George Stella's Still Livin' Low Carb cookbook
This "compound" butter is a staple that you can make in advance and melt over seafood, any cut of meat, or even stir into vegetables to add a full recipe's worth of flavor all at once.
Makes: 12 Tbsp // Prep Time: 15 min / Servings: 12
1/2 cup (1 stick) unsalted butter, softened
Juice of 1 lemon
1 Tbsp fresh garlic, minced
2 Tbsp red onion, minced
1 Tbsp fresh parsley, chopped
1/2 tsp garlic powder
1 Tbsp kosher salt
1/4 tsp black pepper
Dash ground white pepper
Dash Worcestershire sauce
1. In a bowl, whisk together all ingredients until well blended. It takes a bit of work at first, but if you keep whisking, it will mix together.
2. Spoon the compound butter onto a piece of plastic wrap and form it into a log about 2 inches around. Roll the plastic wrap up into a cylinder and twist the ends shut.
3. You may store the butter in the refrigerator for 1 week or freeze for as long as 1 year.
Helpful Hints: If you have trouble combining the ingredients, the butter is most likely not soft enough. Microwave for just a few seconds at a time until the butter is soft enough to work with.
Servings: 12
Nutrition per Serving: 70 Calories, 7.5g Fat, 0g Protein, 0g Fiber, 0g Net Carbs
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