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LC Curry Shrimp

and

Cauli-rice

12 Oz Shrimp (41-50) Fresh or frozen

1 red peper diced

3 green onions cut up

1/2 head of cauliflower grated

4 cloves garlic

Pinch black pepper

1/4 teaspoon dried basil

2 teaspoons Turkish saffron

(If using spanish saffron use much less)

1/2 teaspoon tumeric

1/4 teaspoon curry (spice islands)

1 tablespoon truffle oil

1/2 teaspoon kosher salt

parsley for garnish

Preparation

Start by boiling the grated cauliflower in enough water to cover it. add saffron, salt and tumeric and allow to simmer while you prepare the rest.

Put a small amount of olive oil in a heavy skillet (we use cast iron) and get hot.

Add red peppers and green onions (reserve some of the green tops for garnish as well) add garlic cloves ( you can dice crush or even chop finely. We smashed) and saute' until all are semi-soft. Do this very slowly.

Add saffron to the now simmering cauliflower and stir in completely, continue to simmer. Add shrimp to the red pepper, onion and garlic and saute till almost done. Add truffle oil and black peper and simmer till truffle oil is hot and shrimp are cooked.

Serve Cauli-rice with shrimp on top. Add your favorite low carb green vegetable like sweated spinach and garlic (you can add a small amount of truffle oil to the spinach as well). Garnish with parsley and remaining green onion slices.

Enjoy a glass of One Six chardonnay.

Makes four servings.

Back to prep

Nutrition (approximately)

Net Carbs - 7.25

Cals - 227.25

Fats - 9.0

Saturated - 1.25

Poly-unsaturated - 1.5

Mono-unsaturated - 5.25

Carbs - 11.25

Fiber - 4

Protein - 26

Alcohol - 0

To figure out the carbs we used the long-hand method. We added the amounts for the individual ingredients and divided by 4 to get the per serving amounts.

For frozen shrimp we recommenr Contessa Shrimp 41-50 their product is consistently great tasting. For the curry we used Spice Islands brand. Our truffle oil was Gocce brand we purchased in New Orleans.