Low Carb Shrimp With Creamy Garlic Sauce

This easy shrimp recipe is made with a rich and buttery garlic cream sauce. The shrimp and sauce take just minutes to cook. Use frozen and thawed and deveined shrimp to cut preparation time.

Ingredients
8 tablespoons butter (divided)
2 large minced cloves garlic
2 pounds shrimp (extra large or colossal shrimp, shelled and deveined*)
2 tablespoon dry sherry or white wine
1 cup heavy cream

Steps to Make It
Salt to taste
Black pepper to taste
Garnish: chopped parsley
Steps to Make It
Melt 4 tablespoons of butter in a large skillet over medium heat.

Add the garlic and cook, stirring over medium-low heat for 2 minutes or until softened.

Add the shrimp to the skillet and cook, stirring, just until they turn pink.

Strain the shrimp in a fine mesh sieve.

Return the shrimp and solids to the pan and add the remaining 4 tablespoons of butter.

When the butter has melted, add the dry sherry or wine and cook for another minute.

Add the cream and salt and pepper to taste; bring to a simmer but do not boil.

Transfer the shrimp to a serving dish or arrange on individual plates. Garnish with chopped parsley, if desired. Heat through.

Serve the shrimp with your choice of side dish.

*How To Devein Shrimp
Remove the shells from the shrimp.
With a small, sharp knife, cut a slit down the back of a shrimp.
Pull the dark vein out or scrape it out with the tip of your knife.
Repeat with the remaining shrimp and then rinse them under cold running water.
Pat dry with paper towels.


Recipe Variations
Serve over your choice of hot cooked rice, angel hair or another pasta, or spoon it over split baked biscuits or puff pastry shells. If you’re on a low-carb diet, serve it over cauliflower rice or summer squash or zucchini noodles.
For your veggie noodle side, remove the cooked shrimp from the pan and keep warm. Add some spiralized zucchini or summer squash “noodles” to the skillet with a few more tablespoons of butter. Cook for about 2 minutes, stirring and tossing constantly. When the “noodles” are just limp, serve with the shrimp and cream sauce.
For paleo diets, replace the heavy cream with coconut cream and use coconut oil instead of butter.
Instead of wine or sherry, use vegetable broth or a broth made with shrimp shells, or omit the wine.

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

Be the first to comment

Leave a Reply

Your email address will not be published.


*