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Friday, 27 April 2018

Creamy Tuscan Shrimp : Low Carb

Some may well describe this recipe as a creamy-dreamy shrimp dish! It has a rich, garlicky white wine sauce ... plus colour from sun-dried tomatoes and spinach! Just maybe after the first bite, you will feel like you're basking in Tuscan sunshine, and your family will wonder if you hired an Italian chef! LOL!

Oh yes, it's also low carb and delicious...

Here are the ingredients you will need for four:
13g carbs per serving
2 oz. / 50g butter
1 yellow onion, chopped
2 garlic cloves, minced
1½ lbs / 700g shrimp, peeled
1¼ cups / 300ml heavy (double) whipping cream
3 tablespoons white wine
1 oz. / 30g tomatoes, sun-dried
1 tablespoon Italian seasoning
2 tablespoons fresh parsley
2⁄3 cup / 150ml parmesan cheese, shredded (grated)
3 oz. / 75g baby spinach
salt and ground black pepper
1 lb / 450g green asparagus

If you wish why not consider adding a side of butter-fried mushrooms for a filling, low-carb addition to this already delicious meal!

For cooking instructions see Diet Doctor site here
If you need help with measurement and conversion see charts here

What is the Difference Between Shrimp and Prawns?
"It’s a prawn, it’s a shrimp, it’s a delicious crustacean! We’re happy when either lands on our plate, but if you truly need to know the difference, we can point you in the right direction. For the record: you’d be hard-pressed to tell them apart by taste-test alone.

Inspect a specimen with its shell intact (otherwise you may never know). Does it have claws on two or three of its five pairs of legs? Two means shrimp, three means prawn. And no legs means you bought your prawns or shrimp pre-shelled and have much less prep work to do. Other ways to tell, keeping in mind that in many parts of the world, especially in the Commonwealth, “prawn” and “shrimp” are inter-changeable: prawns are typically harvested from fresh water and shrimp from salt, and prawns will usually be larger than shrimp — think tiger prawns, although both shrimp and prawns come in a huge variety of sizes and shapes."
You can read more here and here

You will find a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said... does look creamy-dreamy!

Jo said...

Wow, that looks delicious. A treat for the weekend.

Catarina said...

I like it! Love shrimps!

Anonymous said...

Husband loves shrimp, so I thank you for sharing a low carb recipe. Have a great day.

William Kendall said...

Good for those who like seafood.

Cheryl said...

I love seafood.
Whilst I cannot have the dairy I find most times a tomato based sauce will do just as well.

Love the chocolate post. I have fallen in love with raw chocolate.
Good to know it is doing me good :)

Mary Kirkland said...

Oh that looks really good.

Valerie-Jael said...

Sounds delicious! Hugs, Valerie

Elephant's Child said...

That sauce could be adapted to so many dishes.

Betsy Banks Adams said...

Thanks for that recipe... It looks delicious.... I love shrimp ---and am anxious to try the recipe...


Martha said...

This looks really good. I haven't had shrimp in ages!

Out on the prairie said...

Changed my meal tonight/!!

Sandi said...


I had no idea prawns and shrimp were different things!

Now a bigger question, but higher carb, is there a difference between yams and sweet potatoes?

Lowcarb team member said...

Sandi said:

I had no idea prawns and shrimp were different things!

Now a bigger question, but higher carb, is there a difference between yams and sweet potatoes?

Hello Sandi, and thanks for your comment and question.

Yes, there is a difference between yams and sweet potato ...

Have a look at the Kitchn site and Kelli Fosters article. I've copied some of it here and also given a link. I hope you will find it interesting and helpful.

Do you know the difference between a yam and a sweet potato?

Kelli says: Most grocery stores offer two similar-looking tubers — some labeled as yams, and some as sweet potatoes.
Would you be surprised if I told you that all those times you thought you were eating yams, you were likely eating a sweet potato, and that you probably haven't ever actually had a true yam? And yet yam and sweet potato do mean different things in grocery stores.

Here's the scoop on these tubers, with tips for getting the one you want at the grocery store.
While much of the confusion stems from these names being used interchangeably in U.S. markets and in recipes, sweet potatoes and yams are actually two very different vegetables.

A Yam Is Probably Not a Yam
Let's clear up one very important point: Sweet potatoes are not a type of yam, and yams are not a type of sweet potato. They are both tuberous root vegetables that come from a flowering plant, but they are not related and actually don't even have a lot in common.

What's a (Real) Yam?
Yams are native to Africa and Asia, with the majority of the crop coming from Africa. They are related to lilies, and can be as small as a regular potato or jumbo in size (some grow five feet long!). Yams have a cylindrical shape with blackish or brown, bark-like skin and white, purple, or reddish flesh.
Compared to sweet potatoes, yams are starchier and drier. They're carried in more grocery stores these days, but your best chance of finding them is to look in international and specialty markets.

What's a Sweet Potato?
There are many varieties of sweet potatoes, which come from the morning glory family. Skin color can be white, yellow, red, purple, or brown, while the flesh can be white, yellow, orange, or even orange-red. These vegetables have an elongated shape with tapered ends.
Among the numerous varieties of sweet potatoes grown in the U.S., there are two major types.

Firm sweet potatoes, which have golden skin and paler flesh.
Soft sweet potatoes, which have copper skin and orange flesh.

The two types of sweet potatoes cook differently. Firm sweet potatoes still remain firm and a little waxy after cooking, while the soft variety becomes creamy and fluffy.

More to read here

All the best Jan

A Cuban In London said...

Great recipe! :-)

Greetings from London.

Ygraine said...

Wow, this looks absolutely delicious!
I am a huge fan of seafood, so will make this my dish of the weekend.
Thank you so much for sharing!☺

Have a brilliant weekend.

Sandi said...

Jan, hahaha! Thank you!!! I once knew of a married couple, my coworker's parents, who fought nearly to death over whether or not yams and sweet potatoes were different. If only we'd had the Internet back then! :)

DeniseinVA said...

Yum! I like the look of this. Thanks Jan :)

carol l mckenna said...

Oh yummy and delicious looking ~ great foodie post and photo!

Happy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)

David M. Gascoigne, said...

Any time you put shrimp and Tuscany in the same sentence sign me up!

Sami said...

Looks delicious Jan, it's already copied and ready to be made soon.
Have a lovely weekend.

Magic Love Crow said...

Thanks for the recipe!! Yummy! I didn't know the difference between shrimp and prawns, thank you! Big Hugs!