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Archive for the ‘Seafood’ Category

The delicious smoke taste on this Steelhead Trout was just amazing!  I get this fish at my local Sam’s Club and just love that they are milder than regular salmon.  The buttery chipotle-lime sauce was so good on it! The flavor profile was just sublime.  This recipe goes together in just 15 minutes or so once your charcoal fire is ready.  This is one of the healthiest dinners you can have since this salmon-family fish is also very rich in Omega-3 oil.

INGREDIENTS:

2#  Steelhead Trout filet (use salmon if you can’t get the trout)

4 T. butter, unsalted

2 cloves garlic, minced

1/3 c. parsley, chopped

1 chipotle pepper (canned in adobo sauce), seeded and mashed

1 T. the adobo sauce from the can

Juice of 1 lime (about 1 T.)

DIRECTIONS:  In a small saucepan melt the butter over medium heat.  Mince the garlic and add.  Add all remaining ingredients and simmer 3-4 minutes.  Remove from heat.  Prepare charcoal fire.   With a paper towel, lightly oil te grill grate surface to help prevent sticking.  Using a basting brush, baste the flesh side of the filet.  When coals are white hot ready, place basted flesh side of the filet down on the oiled grill right over the coals.  Cook about 5 minutes.  Baste the skin side now.  With extra long spatulas, gently turn the fish over to grill the skin side next.  Basting the flesh side again.  Cook 5 minutes on this side as well.  Remove to service platter, serving the extra butter sauce at the table for each diner to brush on their serving of fish.  I served this with a cauliflower-broccoli cheesy gratin but it would be equally good with a lovely Greek Salad.

NUTRITIONAL INFO:   After cooking shrinkage this makes 4 6-7-oz servings.  Each contains:

433 cals, 25.7g fat, 2.62g carbs, 0.79g fiber, 1.83g NET CARBS, 46.7g protein, 220 mg sodium

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My father introduced us to this dish when we lived in Hampton, Virginia.  Of course, we had all the fresh seafood there in the world anytime we wanted it.  What is amazing about Shrimp Scampi is how easy it is to make.  Traditionally served over white rice, as a low-carber, I decided to spoon mine over a batch of my Foolproof Mashed Cauliflower.  It was quite good actually.  I like to add a bit of my Seafood Spice Blend to most of my seafood dishes, but it is not seen in most shrimp scampi recipes.  Occasionally I like to add a splash of a couple tablespoons of white wine to this dish, but do not always do that, so I don’t show it in the ingredients below.  Your call there.  This recipe is suitable for all phases of Atkins and other Keto diets, as well as for Primal and Paleo followers.  Those still on Atkins Induction should not add the white wine here.

INGREDIENTS:

1 lb. medium-large shrimp, peeled and deveined

4 T. butter, unsalted

3 cloves garlic, minced

½ c. parsley, chopped

1/8 tsp. coarse black pepper

¼-½ tsp. my Seafood Spice Blend

1 oz. (optional) dry white wine, (Pinot Grigio, Riesling or Sauvignon Blanc are good)

DIRECTIONS:    Preheat broiler.  In a large skillet melt the butter over high heat.  Add garlic and let saute a couple minutes.  Add shrimp and saute until the begin to get opaque and golden on the edges.  Add black pepper and spice blend.  Saute couple more minutes.  Finally add parsley and stir to blend.  Remove and pop into broiler long enough for the shrimp to begin to brown just a bit.  Remove from oven and serve immediately over bed of mashed cauliflower (or rice for non low-carbers at the table)

NUTRITIONAL INFO:   Makes 3 servings, each contains:  (does not include mashed cauliflower, 1 cup of it would add around 2.8 net carbs to each serving)

306 cals, 18.1g fat, 3.73g carbs, 0.43g fiber, 3.3g NET CARBS, 31.4g protein, 233 mg sodium

 

 

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I made the most scrumptious seafood bisque last night for dinner.  It was ready in just 1 hour, start to finish!  I wanted to make seafood gumbo, but I didn’t have okra in the freezer and gumbo just isn’t gumbo to me without a little okra in it.  So I pulled out my trusty gumbo recipe of many years and basically made that, less the okra.  I subbed in cream for all the canned tomatoes in my gumbo recipe to make it more like a bisque.  WOW!  We loved it!  This one is a keeper for sure!  This recipe is suitable for all phases of Atkins, provided those still on Induction omit the white wine and those on Paleo use coconut milk instead of cream.

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INGREDIENTS:

3 oz. bacon, coarsely chopped

1 c. celery, chopped

3/4 c. green bell pepper, chopped

3 oz. onion, chopped

½ c. parsley, chopped

6 oz. pork breakfast sausage

1 medium leaf kale, (about 3/4 c.), stemmed & chopped fine

2 cloves garlic, minced

¼ tsp. Cajun Seafood Spice Blend

½ tsp. dried thyme leaves

¼ tsp. black pepper

Dash cayenne pepper

22 large shrimp, (shell removed), cut in halves (12 oz tail-on pkg)

2 c. chicken broth (preferably homemade, or seafood stock)

1 c. heavy cream

¼ c. white wine

Tiny dusting of xanthan gum or your favorite thickener

11 San Marzano mini tomatoes cut into 4 pieces (or 22 cherry tomatoes left whole)

VARIATION:   Add 1 c. shelled/cleaned fresh crab meat + 1 c. extra chicken/seafood broth.  Mmmm.

DIRECTIONS:  In a large soup pot, over medium-high heat, brown the bacon.  Add the Louisiana “Holy Trinity” (celery, bell pepper and onion) to the pot and saute until they begin to soften.  Add sausage and saute, crumbling as you do so.  Add kale, garlic and the four spices.  Lower heat to medium.  Add shrimp and saute until opaque.  Add chicken (or seafood) stock, white wine, and cream.   When returns to a simmer, lower heat to lowest setting.  Add tomatoes and simmer about 10 minutes.  Some like this stage of thickening from the cream.  But if you like your cream soups a bit thicker, add the light sprinkle of xanthan gum.  Alternately, if you like more broth in your soup, or ned to stretch this out for more servings (it was a bit thick with “solids”) you can always add 1-2 more cups of chicken stock to the pot.  If you do add more broth, you will definitely want to use a thickener.  Simmer a few minutes longer for the thickener to go to work.  Pour into a soup tureen and serve at once.

NUTRITIONAL INFO:  Makes 6 servings (as written), each containing:

382 cals, 31g fat, 7.01g carbs, 1.53g fiber, 5.48g NET CARBS, 16.3g protein, 410mg sodium

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Next time you’re having grilled, baked or fried fish, you are going to want to try these delicious stuffed mushrooms I cooked tonight to accompany our salmon.  The cheeses and spices made these so yummy.  They are simple to make as well, so what more could you ask for to serve such deliciousness?!  These are suitable once you reach Phase 2 of Atkins and will fit into most ketogenic diets.

INGREDIENTS:

18 oz. medium Portobello mushrooms (about 2¼” diameter)

¼ c. olive oil

1 T. unsalted butter

2 medium green onions, chopped

8 large raw shrimp, peeled, deveined and chopped

2 oz. cream cheese

1/3 c. shredded cheddar cheese

Dash each salt & pepper

½ tsp. my Seafood Spice Blend

1 low-carb roll or slice low-carb bread (I used this one)

1 T. more butter

DIRECTIONS:  Wipe mushrooms of any dirt.  Remove stems with small knife without destroying the mushroom caps.  Pour the olive oil into a medium bowl and drizzle the olive oil over them.  Toss to coat them well.  Place mushroom caps onto a baking pan and set aside while you make the filling.

Melt 1 T. butter in small non-stick skillet.  Chop the mushroom stems and add to the pan.  Chop green onion and also add to pan.  Add chopped shrimp.  Saute until they are all done.  Sprinkle a dash of salt, pepper and the seafood spice blend over the mixture.  Now add the cream cheese and mash/stir until melted and blended well.  Add cheddar shreds and stir/fold the mixture well allowing it all to heat, melt and bind together.   Turn off heat.  Now preheat your oven to 375º.

Stuff each mushroom cap with about 1 T. of the mixture to fill them to capacity using up all your filling with as even a distribution as your can.

Crumb the low-carb bread/roll with the remaining 1T. butter in a food processor, blender or crumb by hand & melt/stir them into the melted butter in a skillet.  Sprinkle the crumb topping over the 10 mushrooms.  Pop the pan into a hot 375º oven for about 20-25 minutes (watch then as ovens vary).  Larger mushrooms will take up to 30-35 minutes to get fully heated and golden on top.

NUTRITIONAL INFO:   Makes 10 pieces, each contains:

151 calories, 12.9g fat, 4.15g carbs, 1.26g fiber, 2.89g NET CARBS, 6.29g protein, 142mg sodium

If making appetizers, use 20 smaller mushrooms.  Just divide the above numbers by to to calculate the values for the smaller ones.

 

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Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

   Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  🙂

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

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These air-fried Parmesan-coconut shrimp came out so good tonight!  Not strong with coconut flavor, but that suits us both fine.  I would have never bought myself an air fryer, but my husband went and did so for my Christmas present, so I’m trying to learn how to cook different things in it.  I’ve seen so many recipes for coconut shrimp on the internet, but the coatings can be pretty high carb.  I have trimmed down the carbs and reached a total count of 1.8 net carbs per 6-shrimp serving!  I did this by looking to my popular Oven-Fried Fish coating and then modified it even further.    The end result will be a dish I cook again.  My husband really loved these shrimp!

INGREDIENTS FOR SHRIMP:

26 medium-large raw shrimp, peeled and de-veined

1 low-carb slice of bread or roll (I used a Smart Bun from my freezer)

½ c. pork rind crumbs (about 1 c. whole pieces)

¼ c. grated dry Parmesan

1 oz. dessicated unsweetened coconut

1/3 c. Carbquik or other low-carb bake mix

3 egg whites

¼ tsp. my homemade Seafood Spice Blend

¼ tsp. sea salt

INGREDIENTS FOR OPTIONAL BANG BANG DIPPING SAUCE: 

½ c. homemade mayo (or from jar if you prefer)

1 T. Sambal Oelek Asian chili saucebang-bang-sauce

2 tsp. Sriracha sauce

Dash each salt and pepper

DIRECTIONS:   Mix up the sauce ingredients well in a small bowl and refrigerate until ready to serve shrimp.   Drain off any water in the bag of shrimp.

In a food processor, crumb the pork rinds until fine, removing any large, hard chunks.  Add the low-carb bread/roll, Parmesan cheese, coconut, spice blend and salt.  Pulse until smooth mixture.  Pour into a medium bowl.  Break the egg whites into another small bowl.  Place the Carbquik in yet a third small bowl.  Line the bowls up beside a cookie sheet lined with parchment paper or silicone mat:   flour first, egg whites second and crumb mixture last.  Dip the shrimp first into the flour with your left DRY HAND, then drop into the egg whites.  With your right WET HAND, turn each shrimp in the egg white to coat both sides.  With the wet hand, drop the shrimp lastly into the crumb mixture without touching the crumb mixture with your WET HAND.  With your left DRY HAND, toss the crumbs up over the shrimp to also coat on the tops (will be coated on the bottom from having been dropped into the crumbs).  With your left DRY HAND, pick up and place gently on the parchment lined pan.  Repeat until all shrimp have been cooked.   If your hands get gooey/messy, just wash and dry them off mid process.

Preheat you air fryer for 3 minutes.  Also preheat your regular oven at the lowest setting or around 200º-250º.  I can do 12-13 large shrimp in my 7-qt. Power XL fryer at a time, so that means 2 batches.   Do not crowd the shrimp even if you have to cook three batches if using a smaller fryer than mine.

Fry first batch of shrimp at 370º for 4 minutes.  Gently turn shrimp over and fry 4 more minutes.    When I placed the remaining shrimp on the fryer tray and turned it on for 8 more minutes (turning at 4 minute mark), I then placed the pan with the first batch into my regular oven to keep it warm until the second batch was done.   If needed, fry your third batch similarly.  When all are done, plate and serve with the Bang Bang Sauce or other sauce of your choosing.

NUTRITIONAL INFO:   Makes four 6-shrimp servings, each contains (not including sauce):  176 cals, 10g fat, 11g carbs, 8g fiber, 3g NET CARBS, 19.37g protein, 509 mg sodium

1/4 batch sauce adds:  200 calories, 22g fat, 1.05g carbs, .02g fiber, 4.5g protein and 175 mg sodium

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(Shown on zucchini noodles)

I have always loved clam sauce on pasta and this recipe is one I often turn to when it’s late and I’ve forgotten to defrost meat for dinner.  I make sure I always have a few cans of clams in my pantry for this reason. Though you can serve this on real pasta for your non-low-carb guests, it goes nicely for low-carbers over sauteed zucchini “noodles”, as shown above, or shirataki noodles.  Allow about 6 oz. zucchini noodles per person.  The zucchini noodles soak up the sauce’s wonderful flavor.   This dish is OK for Induction if served on zucchini noodles.  I do NOT think this would be good atop spaghetti squash threads as I think the squash taste will negatively impact the overall flavor of the clam dish.  If you are already to the OWL phase of Atkins, ¼ c. dry white wine is good added to this before thickening.  You want to talk healthy?  Get a load of the nutritional info below!!  I think clams may just be the highest source of vitamin B12 in the food kingdom!  And it’s mostly in the juice!  Moral of the story:  EAT MORE CLAM LINGUINE!!  🙂

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DISCLAIMER:  I choose to receive no remuneration for this promotion nor for the inclusion of a few of my recipes therein.  I do so merely because I think they are some of the very best low-carb cookbooks available. 🙂

INGREDIENTS:

2  6-oz. cans clams with juice (do not drain)

4 slices bacon, cut into ½” pieces

2 T. butter, unsalted (or olive oil)

2 oz. onion, chopped

6 medium mushrooms, sliced

2 oz. red bell pepper, chopped coarsely

¼ c. parsley, chopped fine

1 clove garlic, minced

¼ tsp. crushed red pepper flakes

Dash black pepper

DIRECTIONS:  Chop bacon and brown over med-high heat.  Add butter to melt in with the bacon drippings.  Add onion, mushrooms and garlic.  Saute until onion and mushrooms are both tender.  Add red pepper, parsley and seasonings.  Add clams with their juice and simmer 2-3 minutes to blend flavors.   Thicken slightly with your favorite thickener and serve atop zucchini noodles. Garnish plates with a few sprinkles of parsley if desired.  Serve on zucchini noodles or “zoodles” as shown above or shirataki tofu noodles.

NUTRITIONAL INFO:   Makes 3 servings, each containing:  (numbers are for sauce only, so be sure to add in your “pasta” numbers)

253 cals, 13.8g fat, 8.27g  carbs, 1.75g fiber, 6.52g NET CARBS, 23.8g protein, 330 mg sodium

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