Low Carb Creamed Firecracker Shrimp/Spaghetti Squash

Firecracker ShrimpIn the good old days I used to sop the heavy cream gravy with tons of buttered French bread but that was then and this is now. This is a very easy recipe and can be finished to table in about 30 minutes assuming you have already prepared your spaghetti squash.  This is also divine served over buttered spinach or kale.

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

Creamed Firecracker Shrimp/Spaghetti Squash
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Ingredients
  1. 20 Large Shrimp (5 Shrimp Each Person)
  2. 2 C Cooked Spaghetti Squash
  3. 2 T Butter
  4. 2 C Heavy Cream
  5. ¼ C Lemon Juice
  6. 2 t Chicken Base
  7. ¼ t Chipotle Powder
  8. 1 T Chives
Instructions
  1. While peeling shrimp, heat butter to bubbling and just starting to brown.
  2. Quickly sauté shrimp and set aside.
  3. Add heavy cream to sauté pan and begin to slowly reduce.
  4. Add chicken base, lemon juice and chipotle powder.
  5. Sample sauce and correct seasoning to taste.
  6. Reduce sauce slightly & add back shrimp.
  7. Top spaghetti squash.
  8. Sprinkle with a few chopped or dried chives.
  9. 4 Servings
  10. 523 Calories, 10.2g Protein, 10.0g Carbs, 1.2g Fiber, 8.8g Net Carbs
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