Low Carb Stuffed Shrimp

Low Carb Stuffed ShrimpI have had a lot of really good food in my life and this recipe is in my top 5.  I was unable to eat it for several years until I came up with the Carbalose Flour Bread recipe and now I can finally have it again-YeeHaw.

You will need Carbalose Flour Bread  breadcrumbs and the recipe for Sauce Béarnaise.

To read about Carbalose Flour please see the All Things Carbalose informational page.

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

Stuffed Shrimp
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Ingredients
  1. 1 Lb. Very Large Shrimp (Hopefully 16 Per Pound)
  2. 3 C Carbalose Flour Breadcrumbs
  3. ¼ C Grated Onions (I put mine is a small processor which will get them very small)
  4. ½ C Sour Cream
  5. ¼ C Melted Butter
  6. ½ t Tarragon
  7. ¼ t Thyme
  8. ¼ t Pepper
  9. ¼ t Salt
  10. 2 T Melted Butter
Directions
  1. Carefully peel shrimp trying not to lose the tail meat.
  2. Put bread crumbs in a bowl.
  3. Mix next 8 ingredients together and then mix well into bread crumbs.
  4. Count your shrimp making sure you have that many little flattened stuffing balls. Use about a tablespoon for each which will sit atop your shrimp.
  5. Foil line a pan and smear last 2 T of butter. I like to sprinkle a little salt, pepper, and garlic salt on the butter but it is not necessary. The garlic salt just adds a little something extra-a lagniappe if you will.
  6. Take the shrimp and make a circle tucking the tail inside if possible.
  7. Top each shrimp with a round puck of stuffing.
  8. Bake at 375 degrees for 10-12 minutes and finish by browning the stuffing under the broiler.
  9. Serve topped with Sauce Béarnaise.
  10. 4 Servings
  11. 445 Calories, 33.2g Protein, 17.8g Carbs, 8.3g Fiber, 9.5g Net Carbs
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