Low Carb Devil Shrimp. Caramelized Shallots, Mushrooms, & Tasso? All this in a Chipotle Cream? Are you kidding me? This Devil Shrimp is LCHF food from the gods. Very good over chopped salt & peppered spinach and I have Cauliflower Grits under it in the 2st picture and just plain Jane in the 1st picture. I found this as a menu item in a restaurant on one of the many road trips I have taken and was intrigued by the listed ingredients. I thought to myself, self; why couldn’t you make a low carb devil shrimp for your site and…so I have.
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- 1 T Butter
- 24 Large Peeled Shrimp
- 1½ C Heavy Cream
- 1½ t Chicken Base
- ¼ t Chipotle Powder (More To Taste)
- 1 T Butter
- ½ C Sautéed & Caramelized Slivered Shallots
- 2 T Butter
- 4 Oz Sliced Sautéed Mushrooms
- 2 Oz Tasso (Or Good Dry Ham)
- 2 T Lemon Juice
- In hot skillet sauté shrimp in butter and set aside.
- Sauté mushrooms in butter and set aside.
- Sauté tasso and set aside.
- Slowly caramelized slivered shallots in butter and set aside.
- Put heavy cream, chicken base, and chipotle powder together and reduce slightly.
- Add lemon juice.
- Add back all ingredients including any juices and heat well.
- Season to taste only if necessary.
- 6 Servings
- 575 Calories, 12.1g Protein, 55.1g Fat, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs
- This is terrific served just all by itself or with another vegetable & salad.
- If using cauliflower double the heavy cream and don’t have a cow. Remember LCHF?