Low Carb Devil Shrimp

Low Carb Devil ShrimpLow Carb Devil ShrimpLow Carb Devil Shrimp. Caramelized Shallots, Mushrooms, & Tasso? All this in a 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 the 1st picture and just plain Jane in the 2nd picture.  I found this as a menu item in a restaurant on one of the many road trips I have taken and was intrigued by the listed ingredients.  I thought to myself, self; why couldn’t make a low carb devil shrimp for your site and…so I have.

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Devil Shrimp/Shallots/Shrooms/Tasso
  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
  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, 55.1g Fat, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs
  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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