After gaining weight during the pandemic, and having my other hip degrading toward replacement, I must once again shed some pounds and just as before, I’m using the keto diet. So when I discovered the recipe for Creamy Tuscan Shrimp on the Gimme Delicious blog, I decided it would work beautifully with our Royal Red Shrimp. Below is the original recipe which I altered to use more shrimp, since we were not serving a starch with it. (my changes). The is the pic from Layla's site.
Creamy Tuscan Shrimp - Adapted from Gimme Delicious
2 tablespoons olive oil
2 tablespoons butter
1 pound shrimp, deveined, and tails removed (2 pounds)
salt, to taste
pepper, to taste
3-4 cloves garlic, minced (4 cloves)
1 cup halved cherry or grape tomatoes (1½ cups)
3-4 cups chopped spinach (home grown) (5 cups)
3/4 cup heavy cream
1/3 cup freshly grated Parmesan
2 tablespoons basil, thinly sliced
1. Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, saute for 1 minute. (I did them in two batches for a minute on each side as they were very large)
2. Remove shrimp from pan and set aside.
3. Then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.
5. Return the shrimp to the pan and stir to combine. Taste and adjust salt if needed.
We all thought it was outstanding and Bev said it looked like a keeper just looking at in the pan. It was a definite make again dish and perfect for a low carb meal. For serving over starch, the sauce ingredients would need to be increased to match the shrimp. I like how the royal reds added a red color to the dish.
And for breakfast, I chopped the four remaining shrimp and nuked them and the veggies for a minute before adding them to a couple of beaten eggs for a delicious omelet.
Have a great day and thanks for stopping by Almost Heaven South.
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