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Keto Shrimp De Jonghe

Keto Shrimp De Jonghe

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Keto Shrimp De JongheKeto Shrimp De JongheKeto Shrimp De Jonghe.  According to record this is a famous dish coming from…Chicago and I’m not sure I care where it came from, but it is truly quite divine. The original recipe was made with tons of butter and bread crumbs and about the only thing I have changed is the breadcrumbs. A cook always mixes and matches spices to their own liking, this is mine, and danged good if I do say so myself.

The idea is that the shrimp be swimming in a buttery breadcrumbed, herby pool of fatty unctuousness and this keto shrimp De Jonghe is all that. Now, do pork rinds taste like bread crumbs? No certainly not, but man, they do make a fabulous stand-in. I had half a mind to try it with Carbalose Bread Crumbs and I’m glad I didn’t as the dish is absolutely perfect the way I tested and then wrote it.

So here we go. Keto shrimp De Jonghe. It’s very easy to make and quite a satisfying keto meal.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Shrimp De Jonghe
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Ingredients
  1. 1¼-1½ Lbs Peeled Raw Shrimp
  2. 12 T Soft Butter (1½ Sticks)
  3. 1 C Pork Rind Dust***
  4. 1 Small Minced Shallot
  5. 1½ T Garlic Paste***
  6. ½ C Sherry
  7. 1 T Dried Parsley
  8. 1 T Dried Chives
  9. 1½ t Dried Thyme
  10. 1 t Salt
  11. ¼ t Cayenne Pepper
  12. ¼ t Paprika
Instructions
  1. Preheat oven to 375°.
  2. Add all ingredients except shrimp into a food processor and process into a paste.
  3. Peel shrimp, including the tail, and lay closely together in a baking dish. With a spoon, dollop butter mixture over all shrimp and spread to cover.
  4. Bake about 18-20 minutes until bubbly around edges.
  5. 4 Servings As Dinner
  6. 606 Calories, 44.0g Protein, 42.8g Fat, 4.0g Carbs, 0.0g Fiber, 4.0g Net Carbs
Notes
  1. Dish is probably best eaten with a knife and a spoon otherwise you are defeating the sauce completely. As you can see I first did mine in an individual casserole dish that contained the buttery mixture perfectly and if you don't have these I would suggest serving in a bowl. (3rd Pic)
  2. I was a little worried that the sauce would not stay in the dish while baking…It was close.
  3. This would probably be very good served over spaghetti squash and in my bowl, I put it over cauliflower grits with green beans.
  4. Can be served at a dinner party as an appetizer for 8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Beef Tataki

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Keto Beef TatakiKeto Beef TatakiKeto Beef Tataki. I often scour the internet for recipes I have never tried and keto beef tataki is one of those dishes, it sounded terrific, I had all the ingredients on hand, so I decided to try it. OMG it is unbelievable and seriously, not difficult to make at all assuming you have a mandoline for paper thin slicing of the vegetables. The beef is flash sauteéd, cooled, marinated for four hours, and then thinly sliced cold by hand.

The original recipe was kind of a sexy dinner for two people, I left it at that and it could also be used as an appetizer for six. I doubt you would be interested in fixing this as a family dinner, but it can easily be doubled for a dinner party of four to six. I am telling you THIS. IS. GOOD. And despite the list of ingredients it is relatively very, easy. The only thing I changed is the use of honey and the small amount is not needed with the use of an alternative sweetener.

I am writing this recipe in the middle of the Covid19 Pandemic so, if you either have the ingredients or access to them, keto beef tataki is a really nice dinner to fix for someone special that you are cooped up with during this God awful mess we have and are still in.

If by any chance you cut your own whole tenderloin there is a hunk of meat called the wing muscle, it’s usually about a pound, is perfect for this dish, and what I used which I then sliced in half lengthwise to get the second picture up-top.

If you don’t eat with chop sticks (and you should at least try) then this is also a great plate to eat like an animal…very slowly…with your fingers.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Beef Tataki
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Ingredients
  1. 1 Lb Beef Tenderloin (Smaller Tail End if You Can Get It)
  2. 1 t Sesame Seeds (Optional-As You Can See I Tried It-Don’t Bother)
Marinade
  1. 2 T Tamari
  2. 2 T Sugar-Free Rice Wine Vinegar
  3. 2 T Lemon Juice
  4. 1 T Allulose (Or Sweetener Of Choice)
  5. 2 T Minced Green Onion Tops
  6. 1 t Fish Sauce
  7. 1 t Dried Chili Flakes
  8. ¼ t Dried Thyme (Crushed If You Have It)
Salad
  1. 1 Persian Cucumber Sliced Paper Thin
  2. 2 Radishes Sliced Paper Thin (I Used About 3” Of Daikon Radish)
  3. 1 Shallot Sliced Paper Thin
Salad Vinaigrette
  1. 1 T Olive Oil
  2. 1 t Sugar-Free Rice Wine Vinegar
  3. 1 t Tamari
  4. 1 t Allulose*** (Or Sweetener Of Choice)
  5. ¼ t Salt
  6. ¼ t Pepper
Garnish
  1. 1½ T Olive Oil
  2. Salt
  3. Freshly Ground Pepper
  4. 2 t Fresh Thyme Leaves (Yes, More And Optional)
Instructions
  1. Heat sauté pan to hot. Cut tenderloin in half lengthwise, and quickly sear all sides of tenderloin or steak. (You want it rare). Set out to cool and it won’t take long.
  2. Mix all marinade ingredients, put into a sealable plastic bag, and when steak is cool put into the bag and refrigerate 4-5 hours. SAVE THE MARINADE.
  3. Slice daikon radish, rinse under cold water, put into small bowl, salt generously, and add cold water to just cover. (This will soften the radish).
  4. Make vinaigrette, slice shallot and put into vinaigrette. (This will soften shallots).
  5. Slice cucumber, put into bowl, (no water) and very lightly salt. (This will soften cucumber).
  6. When ready slice meat as thinly as possible and arrange on plate.
  7. Drain radish well, add to cucumber, mix and arrange on plate.
  8. Place shallots on top of salad, then spoon dressing over all.
  9. Put remaining marinade in small dipping bowl and put in the center.
  10. Drizzle meat with olive oil, lightly salt, then sprinkle with thyme leaves.
  11. 2 Servings
  12. 493 Calories, 57.5 Protein, 26.3g Fat, 8.9g Carbs, 3.3g Fiber, 5.6g Net Carbs
Notes
  1. I think a flat iron steak might make a good stand-in for beef tenderloin and a hanger steak works really well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Parmesan Dip

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Keto Lemon Parmesan DipKeto Lemon Parmesan DipKeto Lemon Parmesan Dip can be used equally as a dip or a killer salad dressing. Keto lemon Parmesan dip takes about 5 minutes to make and about four hours to “marry” the flavors in the fridge. I use it as a dip with low carb crudité veggies and yes, even as a salad dressing with the addition of olive oil and a bit of water to thin it . I guarantee it will not last in your refrigerator any longer that it will take you to use it. Try it on a sautéed chicken thigh~it’s to die for. With my own fried in lard pork pellets, Oh Yeah.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Lemon Parmesan Dip
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Ingredients
  1. 6 T Mayo
  2. 6 T Very Thick Yogurt (Or Sour Cream)
  3. 6 T Grated Parmesan Cheese
  4. 1 T Lemon Juice
  5. ½ t Dijon Mustard
  6. ½ t Worcestershire Sauce
  7. ½ t Garlic Paste
  8. Salt & Pepper If Needed
  9. Zest ½ Lemon (Garnish)
Instructions
  1. Mix all ingredients except lemon zest.
  2. Refrigerate for about 4 hours, garnish with zest before service.
  3. Serve with lowcarb veggies or crackers.
  4. 6 Servings
  5. 235 Calories, 2.0g Protein, 25.9g Fat, 0.4g Carbs, 0.1g Fiber, 0.3g Net Carbs
Notes
  1. Recipe can easily be doubled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Horseradish Dill Cream

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Keto Horseradish Dill CreamKeto Horseradish Dill CreamKeto Horseradish Dill CreamKeto Horseradish Dill CreamKeto Horseradish Dill Cream. This keto horseradish dill cream is about as easy a recipe to make as I can think of and takes about 5 minutes at most. It is fabulous on fish of any kind and especially with lox or smoked salmon. It is quite piquant and does not take much to get a whole bunch of flavor. I also use it as a dip for chicken skins, shishito peppers, cucumber coins or anything else you use traditional crudité veggies for. It is just a winner all around if you like horseradish. Also fabulous on a salad as dressing and of course again, with any fish.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Horseradish Dill Cream
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Ingredients
  1. 1 C Sour Cream
  2. 3 T Horseradish Cream
  3. 1 T Dijon Mustard
  4. 1 T Dried Dill
  5. ½ t Salt
  6. ¼ t Pepper
  7. ⅓ C Lemon Juice
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate for at least 4 hours and over night is best.
  2. 12 Servings
  3. 49 Calories, 0.7g Protein, 3.7g Fat, 2.0g Carbs, 0.1g Fiber, 1.9g Net Carbs
  4. 8 Servings
  5. 74 Calories, 1.1g Protein, 5.6g Fat, 3.0g Carbs, 0.1g Fiber, 2.9g Net Carbs
Notes
  1. To make this into a salad dressing, (it's thick) add buttermilk to desired consistency.
  2. As I get more pics of this horseradish cream with other foods I will add them.
  3. Any and all ingredients can be increased or decreased to your own taste. I have just presented what I think is a good balance for all tastes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Green Beans

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Keto Shrimp & Green BeansLow Carb Shrimp & Green BeansLow Carb Shrimp & Green Beans. I consider this low carb shrimp & green beans dish to be Middle Eastern because it has so many Middle Eastern elements in it like um…pretty much everything. It is put together very easily assuming you have Cauliflower Grits in your freezer, which I always do. In fact, when I am down to a couple of servings I get a couple more heads and make more. They freeze beautifully and can be defrosted quickly to be used in so many ways like Grillades Over Cheesy Grits,  Cajun Shrimp & Grits,  Tater Tots,  Polenta Cakes,  Shrimp Étouffée  and Shrimp & Grits to name a few.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Shrimp & Green Beans
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Ingredients
  1. 1 Lb Shrimp
  2. ½ Lb Fresh Green Beans
  3. 1 T Olive Oil
  4. 3 T Butter
  5. ½ C Full Fat Greek Yogurt
  6. 1½ Lemons Juiced (Divided)
  7. 1 T Za'atar
  8. 1 T Garlic Paste*** (Divided)
  9. 1 T Dried Mint
  10. 1 Very Thinly Sliced Shallot
  11. 1 Large Chopped Roma Tomato Or About 12 Halved Cherry Tomatoes
  12. ¼ C Cilantro (Garnish)
  13. ¼ C Green Onion Tops (garnish)
  14. 2 C Cauliflower Grits Used As Your Couscous
  15. Salt & Pepper
Instructions
  1. Cut green beans in half on the diagonal, simmer in water until tender, drain well, sauté in 1 T butter, add 2 t garlic paste for last minute and set aside.
  2. Sauté shallot to translucent in 1 T butter and set aside.
  3. Very quickly sauté shrimp in 1 T olive oil and last 1 T butter. Add tomatoes to heat.
  4. Add back sautéed green beans and onions to heat.
  5. Mix yogurt with 1 juiced lemon, za’atar, 1 t garlic paste, and mint.
  6. Heat, grits, add juice of last ½ lemon and salt & pepper to taste.
  7. Plate, dab with yogurt mixture, and garnish with cilantro and green onions and more mint if wanted.
  8. 4 Servings
  9. 350 Calories, 26.5g Protein, 21.3g Fat, 10.9g Carbs, 2.9g Fiber, 8.0g Net Carbs
Notes
  1. Cauliflower Grits are included in nutritionals.
  2. If wanted you may serve your tomatoes raw and to garnish dish. I did it because I didn’t have cherry tomatoes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp Toast

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Keto Shrimp ToastKeto Shrimp ToastLow Carb Shrimp Toast. So, I have been watching this series on NetFlix called The Chef’s Show and one of the many recipes that has been done was simply called Shrimp Toast. I’m thinking that not only did it seem easy, but something very, very tasty so…I thought I’d give it a try. I already had all the ingredients that were called for and this is my result. If you ever do watch it, you’ll see that mine is not too much different except for gochujang. Koreans use  gochujang for just about everything and I don’t have any, let alone would I use it. It is very sugary and hot so if you want a spicier or sweeter keto shrimp toast then you could use a hot sauce and a bit of sugarfree sweetener of some kind. Now, if you do not make Carbalose Bread, or some version of low carb bread you will have to punt on that ingredient and perhaps serve it in a bowl but I did use it and the low carb shrimp toast that resulted was divine. The idea of the bread is to soak up all those heavenly juices and yes, it does do that.  I think using Cauliflower Grits, which I used the following night, would be the best food option under your shrimp. I make and freeze cauliflower grits so I can use them when wanted.

The original recipe used head-on prawns and I’m thinking you may not be interested in that so yes, I did use peeled shrimp. It of course looked kinda messy and if you like that messy stuff then by all means get head-on shrimp.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Shrimp Toast
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Ingredients
  1. 1 Lb Large Shrimp
  2. ¼ C Pepper Paste (Paste Made Of Red Peppers)
  3. 2 T Olive Oil
  4. 4 T Butter (Divided)
  5. ½ C White Wine
  6. 1 Lemon Juiced
  7. 1 Lemon Wedged
  8. 2 Juiced Limes
  9. 1 t Salt
  10. 2 t Garlic Paste***
  11. 1 Small Onion
  12. Cilantro
  13. 4 Slices Buttered Toasted Bread (If Using And Optional)
  14. ⅓ C Heavy Cream Or 1 Small Can Coconut Milk
Instructions
  1. 4 Slices Buttered Toasted Bread (If Using And Optional)
  2. Toast & butter bread if using.
  3. Sauté onion in 1 T olive oil and 1 T butter.
  4. Add garlic and sauté 30 seconds more.
  5. Add pepper paste, white wine, juiced lemon & limes, salt, and mix well.
  6. Add coconut milk or heavy cream and bring to slow simmer.
  7. On high heat, in separate pan, sauté shrimp in 1 T olive oil & 1 T butter cooking only 30 seconds or so on each side.
  8. Add to liquids and simmer 1-2 minutes.
  9. Swirl in last 2 T butter one at a time to thicken sauce.
  10. Serve over toast or cauliflower grits and garnish with cilantro and a lemon wedge.
  11. 4 Servings
  12. 420 Calories, 23.8g Protein, 30.3g Fat, 6.0g Carbs, 0.4g Fiber, 5.6g Net Carbs
Notes
  1. After sautéing your onion this will all go very quickly so have all your ingredients cut and ready.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caramelized Mustard Cream

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Keto Caramelized Mustard CreamKeto Caramelized Mustard CreamKeto Caramelized Mustard Cream.  I have pretty much always said that a sauce can make the meat, and this keto caramelized mustard cream is one of  those sauces. I have shown it with a beautiful black peppercorned pork rib chop and it is equally as comfortable with a steak, fish, and chicken. It’s really is an all-bases-covered sauce. I put it under the chop so you could see the gorgeous cracked peppercorn crust (which not only tastes incredible but also keeps the meat moist) but it’s easily comfortable smothering a piece of meat so, top or bottom, your choice.

In case anyone is wondering what that beautiful stuff with macadamia nuts on it is, well, it’s a Keto Bacon Broccoli Salad with everything but the kitchen sink in it and…it’s super easy to make.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Caramelized Mustard Cream
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Ingredients
  1. 1 T Butter
  2. 1 T Olive Oil
  3. 1 Medium Onion
  4. 1½ t Dried Thyme
  5. ¼ C White Wine
  6. ¼ C Brandy
  7. 2 T Sherry
  8. ½ C Heavy Cream
  9. 2 t Dijon Mustard
  10. 1 t Chicken Base***
Instructions
  1. Slice onion very thinly.
  2. Add butter and olive oil to medium sauce pan on medium-low and caramelize the onions stirring every so often so they don't burn. (this should take 35-40 minutes).
  3. Add thyme, wine, brandy, sherry, and chicken base, and reduce until it is all incorporated and liquid is nearly gone.
  4. Add mustard and heavy cream and reduce slightly. The cream will thicken very quickly from the onions so if needed, add a little water.
  5. 4 Servings
  6. 187 Calories, 0.4g Protein, 18.3g Fat, 2.5g Carbs, 0.0g Fiber, 2.5g Net Carbs
Notes
  1. As I said above, this is good on everything.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Stuffed Mini Peppers

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Keto Stuffed Mini PeppersKeto Stuffed Mini PeppersKeto Stuffed Mini Peppers. I am unable to see how large your mini peppers are, as they come in different sizes so, I am going to use kind of an average in telling you how many you may need. These keto stuffed mini peppers are very easy to make, can be table ready in 10-15 minutes, and if you have a bit of help, even less time than that. I happened to pick up a bag of mixed colored peppers and the next thing ya know, in another store, there are seedless red minis which I would have purchased…If only I had known. These little puppies can be used as an appetizer or a replacement for a salad and no matter your choice they are good, good, good and…if you have kids & don’t make them too spicy, they will love them too.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Stuffed Mini Peppers
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Ingredients
  1. 6 Mini Peppers Stems Off, Cut In Half, And Seeded & Deveined
  2. 4 Oz. Grated Cheddar Cheese (About 1 Cup)
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Chopped Pimentos
  5. 2 T Mayonnaise
  6. 1 T Soft Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder Or Chili Powder (Optional But Really Good)
Instructions
  1. Cut off tops and tips of peppers, cut in half, and clean out seeds.
  2. Beat cream cheese, butter, mayonnaise, lime juice & salt.
  3. Beat in heavy cream.
  4. Add grated cheese and pimentos & mix well.
  5. Fill pepper halves & lightly sprinkle on ground cumin, chili powder, chipotle powder, or any combo you like.
  6. Refrigerate until ready to eat.
  7. 12 Servings
  8. 69 Calories, 2.7g Protein, 6.2g Fat, 1.1g Carbs, 0.2g Fiber, 0.9g Net Carbs
  9. 6 Servings
  10. 138 Calories, 15.4g Protein, 12.3g Fat, 2.3g Carbs, 0.4g Fiber, 1.9g Net Carbs
Notes
  1. I grated my own cheese and used a larger holed grater. It will probably be handier and a lot faster to buy already shredded cheese.
  2. If you need another pepper so be it. If you have more peppers than filling just eat 'em.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bacon Broccoli Salad

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Keto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli Salad.  I am here to tell you that this salad in a keto winner. It is very easy to make, piquant beyond belief, and because of its high fat content, is a perfect adjunct to any keto dinner. Really, do not have any long diatribe about this keto bacon broccoli salad recipe…the proof is in the eating.

As you look at the pic I hope you are noticing that I cut my broccoli pieces very small and there is a reason for this. If your pieces are too large, they are difficult to get into your mouth without smearing it about your face. As a kid I probably didn’t care about it and as an adult, I don’t like it. The peppers are also cut into smaller pieces. With that said, you may cut them any way you like cause this salad is going to be yours-not mine.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Bacon Broccoli Salad
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Ingredients
  1. 1 Lb Small Cut Broccoli
  2. ½ Lb Bacon
  3. 1 C Small Cut Diced Red Peppers
  4. 1 C Shredded Cheddar Cheese
  5. ½ C Sliced Green Onion Tops
  6. ½ C Toasted Chopped Macadamia Nuts
  7. ⅓ C Small Chopped Pickled Jalapeno Peppers
  8. ½ C Mayonnaise
  9. 2 T Apple Cider Vinegar
  10. 3 Drops Liquid Sucralose***
Instructions
  1. Cut broccoli to your own personal size, blanch for 30-45 seconds, immediately run them under cold water, drain well, and put into large mixing bowl.
  2. Cook and crumble bacon. Add to bowl.
  3. Toast nuts & add to bowl.
  4. Add green onions, jalapenos, and cheese to bowl and toss all.
  5. In small bowl add mayo, cider vinegar, & sucralose mixing well. This may or may not be enough depending on how much mayo you want but it’s a start and you can always add more as needed/wanted.
  6. Blend mayo mixture into bowl, making sure everything is well coated.
  7. Refrigerate.
  8. Decorate with 8-10 quartered cherry tomatoes.
  9. 8 Servings
  10. 244 Calories, 7.7g Protein, 21.9g Fat, 6.0g Carbs, 2.9g Fiber, 3.1g Net Carbs
  11. 6 Servings
  12. 325 Calories, 10.2g Protein, 29.3g Fat, 8.0g Carbs, 3.9g Fiber, 4.1g Net Carbs
Notes
  1. Do toast your nuts as it makes all the difference not only is texture but in taste as well. Sliced toasted almonds will also work but macadamia absolutely do make the salad shine.
  2. Please don't cut off the broccoli stems as they are as usable as the crowns. Just be sure to cut them small enough.
  3. The day I ate this I had fixed myself three chicken tenders flash fried in browned butter with a little salt and pepper and even at the time I realized it would have been so easy to have chopped up the chicken, topped the salad and called dinner good to go. Well, there is always a next time and...you can see, I fixed this as a luncheon with a friend a week later and...this time I had the chicken for it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Dip

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Keto Crab DipKeto Crab DipKeto Crab DipKeto Crab DipKeto Crab Dip. Was lucky enough to get my hands on some raw chicken skins and I was off to the races with this keto crab dip recipe. It’s the first time I have gotten skins in any number and I kinda wanted to pig out with them.  Now of course this can be scooped with any low carb vegetable but the fried chicken skins?…To die for. Keto crab dip by itself is very easy to make and shouldn’t take more than 30-40 minutes or so and most of that time is just letting the veggies, herbs and spices cook.  I used Parmesan cheese as my topping but pork rind dust could just as easily be used too and surprise, I purchased my crab meat at Safeway. Yes, there a few things I get there and crab is only one of them plus, it comes in handy ½ lb. containers.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Crab Dip
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Ingredients
  1. ½ Lb Crab Meat
  2. 1 C Shredded Mozzarella Cheese
  3. 2 T Butter
  4. ¼ C Green Onions Finely Cut Tops Only
  5. ¼ C Minced Onion (Or Shallot)
  6. ¼ C Minced Celery
  7. 2 Bay Leaves
  8. ½ t Dried Thyme
  9. ¼ t Celery Seed
  10. ¼ t Black Pepper
  11. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
  12. 2 t Chicken Base*** (+ More To Taste)
  13. 1¼ C Heavy Cream
  14. 2 T White Wine
Topping
  1. ⅓ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine, crab, & cheeses and simmer until vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce very slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Fold in mozzarella cheese.
  6. Put into one or individual casserole dishes.
  7. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  8. Bake until the cheese just starts to brown and the sides of the dish begin to bubble or about 10-15 minutes.
  9. Broil for a minute if needed.
  10. Serves 6
  11. 345 Calories, 11.4g Protein, 30.0g Fat 1.5g Carbs, 0.3g Fiber, 1.2g Net Carbs
Notes
  1. DO NOT use imitation crab in this. It is nothing but starchy carbs that hold it together.
  2. Celery sticks make one very good dip stick as do cucumber coins and pepper strips. If all else fails you can use a spoon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Shrimp & Grits

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Keto Cajun Shrimp & GritsKeto Cajun Shrimp & GritsKeto Cajun Shrimp & Grits. This is such a fabulously easy recipe that it’s a shame you have to wait to go to New Orleans to get it. Well, you don’t and here’s a good recipe to start with. Keto Cajun shrimp & grits is spicy, piquant, and every bit as good as what you can get elsewhere and a bit of good news:  It is not nearly as expensive as eating it in a restaurant. Yes, the Grits are made with cauliflower but by the time you are finished with them you are not going to know. You can use any cheese of your choosing in the grits and I chose Mozzarella because It is what I happened to have on hand but cheddar, white cheddar, or any cheese of your choice works.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Cajun Shrimp & Grits
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Ingredients
  1. 1 Head Cauliflower Grits (4-5 Servings) Or 4 Servings Mashed Cauliflower
  2. 1-1¼ Lbs. Shrimp
  3. Favorite Cajun Spice To Taste (Don't Be Shy) And I Have Used Cajun's Choice forever
  4. 1⅓ C Heavy Cream
  5. 1 T Chicken Base***
  6. ½ t Thyme
  7. 1 C Shredded Cheese
  8. 4 T Butter
  9. ¼ C Green Onion Tops
Instructions
  1. Liberally sprinkle both sides shrimp with Cajun spices.
  2. Add heavy cream, chicken base, thyme, and additional ½ t thyme to medium sauce pan, bring to low and simmer until thickened. Add grits to heat-add cheese to melt and smear grits on bottom and sides of bowls.
  3. Heat 2 T butter to brown, add ½ shrimp and sear on both sides. Repeat. This will not take long.
  4. Place shrimp on grits, sprinkle with green onions and serve.
  5. 4 Servings
  6. 596 Calories, 27.5g Protein, 50.1g Fat, 5.8g Carbs, 1.9g Fiber, 3.9g Net Carbs
Notes
  1. For an absolute added taste treat add 2-3 T butter to hot pan after finished with shrimp and brown the in with the left-over pan spices, then drizzle it over the shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Mushroom Lasagna

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Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/