SHRIMP CREOLE
1 cup chopped onion 14 g
1 cup chopped celery 3g
2 med green peppers, chopped 12g
2 cloves garlic, minced 0-2g (my jar of minced = 0)
¼ cup butter or oil
1 can (15 oz) low-carb tomato sauce 2g (8 carb, 6 fiber)
1 cup water
1 tsp salt (I use Morton’s Nature’s Seasoning)
1/8 tsp cayenne pepper, or to taste
2 bay leaves, crushed
Dry Italian seasoning – I throw in about 2 T.
14-16 oz. shrimp 0
3 cups cauli-rice 1.5 (1/2 cup)
Parmesan/Asiago Cheese
Cook and stir onion, celery, pepper (I use red/orange/yellow - don't like the green) and garlic in butter about 5 min. or until tender. Remove from heat and stir in tomato sauce, water and seasonings. Simmer 15 min. (add additional water if needed). I put the above in my pressure cooker and cook for 20 min, to infuse flavors. (Prior to the pressure cooker, I cooked it on the stove.) Add shrimp, heat to boiling, cover and cook over Med/Lo-Med. 10-20 min. or until shrimp is pink. Serve over cauli rice/potatoes or tofu pasta. Sprinkle with cheese.
**I make just the sauce a day ahead so flavors meld - a big improvement in flavor. When I want to serve it the next day I heat sauce, then add the shrimp and cook. Many times, I will make extra sauce and freeze for future meals.
Serves 6 – if you’re Oinkers like us, then it only serves four!!
Net carbs = 32.5 (5.4g each for six servings/8.13g each for four servings).
