Italian Creamed Shrimp. I served mine on Spaghetti Squash but it would be great on boiled sprouts or any number of other lowcarb noodles. Easy quick recipe when you don’t have lots of time which seems to be in short supply these days. I do make and freeze spaghetti squash to have on hand when I want it and the same with Cauliflower Grits but what you serve with your Italian Creamed Shrimp will be up to you.
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- 1 Lb Shrimp (I Used Smallish Uncooked 51-60 Ct But Any Size Will Work)
- 2 Oz Good Quality Shaved & Chopped Ham
- 1-2 T Butter (If Using Small (Not Bay) Shrimp You Can Cook Shrimp In Sauce)
- 1 C 40% Heavy Cream
- 2-3 T Lemon Juice
- 1 t Garlic Paste***
- 1½ t Chicken Paste*** (This Is Your Salt)
- ¼ t Italian Herbs
- ½ C Parmesan Cheese
- Freshly Ground Pepper
- If shrimp have their shells you’ll need to shell them and sauté briefly in browned butter until done. Set aside.
- Chop shaved ham.
- Add heavy cream, lemon juice, garlic paste, chicken base, and herbs to large sauce pan and reduce just slightly. Add ham and if using small shrimp add now to cook and remembering that cooking small shrimp takes nearly no time.
- Add Parmesan cheese and briefly heat.
- Add cooked shrimp if using larger size only to heat.
- Plate.
- 4 Servings
- 504 Calories, 30.1g Protein, 38.2g Fat, 2.7g Carbs, 0.0g Fiber, 2.7g Net Carbs
- Over cooking shrimp is not cool. Heat and shrimp do not go well together and will only turn them into little rubber balls.