Low Carb Devil Shrimp/Caramelized Shallots/Shrooms/Tasso

Devil Shrimp/Caramelized Shallots/Shrooms/TassoShrimp? Caramelized Shallots? Tasso? With Mushrooms? In 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 this picture.

 

 

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

Devil Shrimp/Shallots/Shrooms/Tasso
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Ingredients
  1. 1 T Butter
  2. 24 Large Peeled Shrimp
  3. 2 C Heavy Cream
  4. 1½ t Chicken Base
  5. ¼ t Chipotle Powder (More To Taste)
  6. 1 T Butter
  7. ½ C Sautéed & Caramelized Slivered Shallots
  8. 2 T Butter
  9. 4 Oz Sliced Sautéed Mushrooms
  10. 2 Oz Tasso (Or Good Dry Ham)
  11. 2 T Lemon Juice
Instructions
  1. In hot skillet sauté shrimp in butter and set aside.
  2. Sauté mushrooms in butter and set aside.
  3. Sauté tasso and set aside.
  4. Slowly caramelized slivered shallots in butter and set aside.
  5. Put heavy cream, chicken base, and chipotle powder together and reduce slightly.
  6. Add lemon juice.
  7. Add back all ingredients including any juices and heat well.
  8. Season to taste only if necessary.
  9. 6 Servings
  10. 575 Calories, 12.1g Protein, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs
Notes
  1. This is terrific served just all by itself or with another vegetable & salad.
  2. If using cauliflower double the heavy cream and don’t have a cow. Remember LCHF?
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