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Archive for the ‘Seafood’ Category

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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Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 and 9 are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 10, again with mostly my recipes, is now available as well.  Order any of our books from Amazon  or here: amongfriends.us/order.php. Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

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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I know this recipe may sound a little bizarre, but trust me, it is really, really tasty!  If you like things made with tuna or salmon, you will LOVE this interesting twist on a “pizza”.  The smoke on the fish combines so heavenly with cream cheese and green onion.   I created this for our lunch today and even my picky husband, a non-fish lover, said it was good!  And it was quite simple to put together.  I had a small piece of grilled Steelhead Trout leftover from our last grilling adventure and froze this piece.  I defrosted it and got this incredible idea as I blended it into some cream cheese.  Yummy, is all I can say.  I used my Mozzy Dough dough for the crust, but you can use whatever low-carb pizza crust you prefer.  I am providing nutritional stats for the entire recipe in case you decide to make this up as bite-size party food using a mini-muffin pan.  Just divide the “entire recipe” numbers below by the number of mini-bites you make.

This recipe is suitable once you get to phase 2 Atkins and is OK for most Keto diets provided you use a plan-suitable crust.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices offered right now! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

1 recipe my Mozzy Dough

4-5 oz. grilled Steelhead Trout, salmon or other fish

25 small spinach leaves, stemmed

6 oz. cream cheese, softened

½ c. green onion, chopped

2/3 c. mozzarella shreds

DIRECTIONS:  Preheat oven to 350º. Line a pizza pan with parchment paper and set aside. Make the crust by that recipe’s instructions.  Press the dough out evenly in your pan to a 14″ diameter circle.  Pop into 350º oven for 8-9 minutes or until just beginning to brown a tiny bit.  Remove and cool 5 minutes.  Slide parchment out from under the crust so it will crisp up on the bottom for the next phase of cooking.

While crust is baking, soften the cream cheese in a bowl in your microwave set to defrost.  Remove, add green onion and trout flakes (discard skin).  Blend well with a fork.  With a rubber spatula or the back of a spoon, spread half the fish mixture evenly onto the crust to within 1/4″ of the edge.  Place the spinach leaves in a single layer evenly on top.  Carefully spread the remaining fish-cream-cheese mixture on top.  Sprinkle the mozzarella shreds on top and pop into 350º for about 10 minutes or until the edges are nicely browned and the cheese is melted.   Remove from oven and slice into 8 slices.

NUTRITIONAL INFO: Entire recipe contains 2215 cals, 177.7g fat, 77g carbs, 44.7g fiber, 32.30g NET CARBS, 151.4g protein, 2812 mg sodium 

For 8 slices, each contains:  277 cals, 22g fat, 9.62g carbs, 5.58g fiber, 4.04g NET CARBS, 19g protein, 352 mg sodium

For 6 slices, each contains:  369 cals, 30g fat, 12.83g carbs, 7.45g fiber, 5.38g NET CARBS, 25g protein, 469 mg sodium

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Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, and Primal as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also offer a wealth of delicious recipes you will love!  Order yours TODAY! Special pricing going on right now on the 10-volume set, or you can order just one volume if you prefer from Amazon or our direct order site for sale pricing: http://amongfriends.us/order.php

INGREDIENTS:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudreaux’s frozen)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

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Asian Shrimp Patties

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These tasty shrimp patties make a wonderful, quick lunch for 2-3 people.  We both LOVE these things.  They are suitable for all phases of Atkins and other Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 10-volume set TODAY for special sale pricing! Books can, of course, be purchased individually.  Get yours at  Amazon or at: http://amongfriends.us/order.php

INGREDIENTS FOR SHRIMP PATTIES:

8 oz. raw, peeled shrimp
1/2 tsp. chili paste (I used Sambal Oelek)
2 cloves minced garlic
1 1/2 tsp. minced shallots or green onion
juice of 1/2 lime
1 tsp. lemon grass, grated (if available)
1/4 of a Revo Roll crumbled  (http://www.genaw.com/lowcarb/improved_revolution_rolls.html) [or any other low-carb roll]

INGREDIENTS FOR DIPPING SAUCE:
1 ¾ tsp. sesame oil
1/2 tsp. peanut butter
2 tsp. rice vinegar
1/2 tsp. grated ginger
2 cloves minced garlic
1/4 tsp. chili paste or Sriracha sauce
1 tsp. Splenda or equivalent sweetener of your choice
1 T. low sodium soy sauce

Process all the patty ingredients until well blended. Shape into 6 small patties and brown in a no-stick skillet you just rubbed with paper towel and dab olive oil. You’ll know when they are done as they become visibly opaque.  This recipe is technically not suitable until OWL due to sauce ingredients, but the patties themselves are OK for Induction and there’s so little PB and rice vinegar in the sauce, it probably won’t cause you problems.

NUTRITIONAL INFORMATION:  Makes 3 servings, each contains:

142 cals, 6.33g fat, 3.5g carbs, 0.92g fiber, 2.58g NET CARBS, 17.6 g protein, 178 mg. sodium

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Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, and Primal as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also offer a wealth of delicious recipes you will love!  Order yours TODAY! Special pricing going on right now on the 10-volume set, or you can order just one volume if you prefer from Amazon or our direct order site for sale pricing: http://amongfriends.us/order.php

INGREDIENTS:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudreaux’s frozen at Walmart)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

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I haven’t made this recipe in literally years!  Originally posted in 2010, I thought of it today and am fixing this for dinner tonight.  Can’t wait!  This dish goes together really fast, so it is an easy meal prep during the summertime when you’d rather be outdoors having fun than cooking in the kitchen.  If you wish, you can use whole fish for this recipe, but you will have to increase the cooking time to about 30 minutes if you do.  This spice mixture would also be good on flounder or trout.  This recipe is Induction friendly.  The batch pictured has 1 small Roma seeded and finely chopped.  I enjoy this entree both with and without the tomato.  I have not included the tomato in the recipe or nutritional stats, however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Special pricing going on right now and an amazing deal on the entire set of 10 books ($99.90, or basically $10 a book).  Order your set (or individual volumes) TODAY! from Amazon or discounted prices at our direct order page: http://amongfriends.us/order.php

INGREDIENTS:

2  Tilapia filets (about 8 oz. each), or fish of choice

1 tsp. minced ginger root

1 tsp. minced garlic

1 finely chopped jalapeno, seeded and chopped

1 T. chopped cilantro

¼ tsp. turmeric

Dash each of cayenne & black pepper

3 T. unsalted butter, melted

OPTIONAL:  2 tsp. tomato sauce smeared on fish before spices added.

DIRECTIONS:  Mix all ingredients in a glass bowl.  Do not use a plastic bowl or the turmeric will permanently stain it.  Add melted butter and mash it all up together.  Place fish on oiled, non-stick teflon or parchment-lined pan.  Spread tomato sauce on (if using), add seasoning mixture evenly on the top of each filet.   Broil for about 10 minutes, until thickest part of the filet is firming up.  Or, you can bake for about 20-30 minutes, but I think broiling is best.

NUTRITIONAL INFO: Serves 2, each serving contains:

327 cals, 15.5g fat, 1.6g carbs, 0.5g fiber, 1.1g NET CARBS, 45.5g protein, 123 mg sodium

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I no longer live on the Texas Gulf Coast and can’t get the wonderful fresh seafood I was accustomed to for 30+ years.  Most of what I can get up here in Central Texas is either frozen or canned.  Sigh.  But you work with what you have.  I wanted to make a new seafood chowder this week so I picked up some frozen and canned seafood at the local grocery store for this purpose.  You can, of course, change out the seafood in this recipe, but you’ll need to recalculate the nutritional info if you do. Gulf Redfish, if you live on the Gulf Coast, is delicious in ANY chowder, in my opinion.

Note:  the yellow color in the photo is due to the oil the mussels were are in.  Rinse this off if the color bothers you.

This recipe is high in sodium (due to canned items and the fact that seafood lives in well…….the sea, which is salty).  To reduce the sodium load in this, drain the canned seafood juices into a large measuring cup (missing out on all that flavor, sigh).  You can even rinse the solids in a colander to lower sodium a little more.  Then just add an equal amount of homemade chicken or seafood stock for the amount of drained off seafood liquid in your measuring cup.  You can either freeze the drained off seafood juices for parceling out in future chowders or discard.  Your call.  This is not suitable for Atkins Induction Phase unless you omit the wine.

INGREDIENTS:

5 thick slices bacon (6 oz.), cut coarsely

3 oz. onion, chopped

12 oz. crawfish tail meat (use fresh if you can get it.  I used frozen)

2 small lobster tails (5.5 oz. meat) shelled, coarsely cut up

1 can whole mussels (4 oz.) (or fresh if you can get them)

2  8-oz. cans whole oysters (or fresh if you can get them)

1½ c. white clam sauce (canned, I used Progresso brand)

1½ c. homemade seafood or chicken stock

½ white wine (I used Riesling) [omit if still in Atkins Induction Phase]

3 cloves garlic, minced

½ c. parsley, chopped

¼ tsp. black pepper

Few drops fish sauce (Thai Kitchen or Red Boat)

1 c. diakon radish (or turnip or red radish), chopped

1 c. heavy cream

1/8-¼ tsp. glucomannan or your favorite thickener

DIRECTIONS: Brown bacon in soup pot over high heat.  Add onion to pot when bacon is nearly done.  Saute until onion is caramelizing.  Add all other ingredients but lobster, cream and thickener.  Bring all to a boil and lower heat to allow it to simmer for about 30 minutes.  Add cream.  Simmer 10 more minutes.  Add glucomannan slowly (I dust on with an old salt shaker), stirring to allow time to thicken up.  Remove from heat and serve with a nice salad.

NUTRITIONAL INFO:  Makes 8 bowls (about 1¼c. each), each one contains:

348 cals, 27.5g fat, 7.55g carbs, 0.60g fiber, 6.95g NET CARBS, 22.7g protein, 1049 mg sodium (use the tips I gave above recipe to lower the sodium number)

 

 

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