The Dinner Belle: Keto Compatible Tuscan Shrimp Skillet | The times of Calhoun

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This keto-compatible Tuscan shrimp pan recipe is to die for.

Heavy cream, lemon zest, chili flakes, garlic, sun-dried tomatoes and a handful of other spices infuse together into this dish to create a restaurant-quality sauce the whole family will want to eat. again and again.

Before we get into the recipe, let’s talk about substitutions first. This recipe is made to be high in fat and low in carbs, which makes it eligible for the keto diet. However, a lower calorie version is just as easy to prepare.

Using olive oil instead of butter will reduce the calorie count here, as will using half a cup of heavy cream and half a cup of Geek yogurt instead of a cup. full of heavy cream. To remove the heavy cream completely, use half a cup of Greek yogurt and half a cup of fat-free cream cheese.

As for the things you shouldn’t take out or replace if you expect this dish to taste the way it was intended, don’t remove the sun-dried tomatoes, garlic, or lemon zest. These flavors are essential to achieve the Tuscan-inspired mark.

Want to make your own Keto Compatible Tuscan Shrimp Skillet? Here is what you need:

♦ 1 1/2 pounds of shrimp, peeled and deveined

2 tablespoons of butter or olive oil

4 garlic cloves, minced

♦ 1 teaspoon of gluten-free flour

♦ 1/2 tablespoon lemon zest

1 tablespoon Italian seasoning

♦ 1 teaspoon of chilli flakes

♦ 1 teaspoon of cayenne pepper

♦ 1/4 cup sundried tomatoes, chopped

Salt and pepper to taste

Here’s how to do it:

  1. Melt butter or heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. In a bowl, whisk together the flour and heavy cream until combined.
  2. Pour the flour and heavy cream mixture into the pan. Stir in the lemon zest, Italian seasoning, chili flakes, cayenne pepper and sun-dried tomatoes. Lower the heat and simmer until the sauce begins to thicken.
  3. Add the shrimp to the sauce and cook until cooked through, about 4-5 minutes. You’ll know shrimp are cooked when they turn from translucent to opaque and pink. Remove the pan from the heat and stir in the fresh basil. I recommend using four strands, cut down to your preferred size. Salt and pepper, and enjoy!

Kelcey Walker is a reporter for the Calhoun Times. She was born in North Carolina and raised in Georgia. After spending the past three years in Los Angeles, she is delighted to be back in the South, where the food is good and the people are friendly. You can email him at [email protected]



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