Keto Creamed Firecracker Shrimp

Keto Creamed Firecracker ShrimpKeto Creamed Firecracker ShrimpKeto Creamed Firecracker ShrimpKeto Creamed Firecracker Shrimp. In the good old days I used to sop the heavy cream in Creamed Firecracker Shrimp 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 keto creamed firecracker shrimp is also divine served over buttered spinach or kale.

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Creamed Firecracker Shrimp
  1. 20 Large Shrimp (5 Shrimp Each Person)
  2. 2 C Cooked Spaghetti Squash
  3. 2 T Butter
  4. 1¼ C Heavy Cream
  5. ¾ Water
  6. ¼ C Lemon Juice
  7. 2 t Chicken Base
  8. ¼ t Chipotle Powder (This Is A Starting Point-Add More To Taste)
  9. 1 T Chives
  1. While peeling shrimp, heat butter to bubbling and just starting to brown.
  2. Quickly sauté shrimp and set aside.
  3. Add heavy cream and water 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. 413 Calories, 7.9g Protein, 36.6g Fat, 6.3g Carbs, 1.5g Fiber, 4.8g Net Carbs
  1. The spaghetti squash is included in the nutritionals.
  2. For ease and convenience I cook 2-3 spaghetti squash at a time, freeze them in ½ C packages, and that way I have them when needed.
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