Tonight’s cooking adventure was a Low Carb Shrimp and Kielbasa Scampi with Asparagus. The original recipe (shrimp only) is here: http://www.lowcarbluxury.com/recipes/recipe-seafood04.html. I love eating Frogmore Stew so I decided to add the kielbasa.
½ lb cleaned and deveined shrimp
½ lb Kielbasa sausage
2 Tbsp butter
2 Tbsp olive oil
4 large cloves garlic
Juice of 1/2 lemon
1/2 cup chicken stock
Pinch of dried hot pepper flakes
Salt and pepper to taste
Heat the butter and oil in a skillet over med-hot heat. Add the kielbasa and brown on each side. Add the garlic, lemon juice, chicken stock, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 minutes.
Add the shrimp. Cook, stirring frequently, for 4-5 minutes until the shrimp are pink. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet (or serve on the side for dipping).
I also sautéed some asparagus with garlic powder and season salt as a side dish.
Net Carb Count*
Shrimp 0 net carbs
Kielbasa sausage 8 net carbs
Juice of 1/2 lemon 2 net carbs
Chicken stock .5 net carbs
Total: 10.5 net carbs (entire recipe)
Asparagus 10 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Picture of the Low Carb Shrimp and Kielbasa Scampi with Asparagus:
Comments: I seasoned the shrimp with some season salt and Old Bay seasoning. I also served the sauce on the side for dipping. The sauce had great flavor and you could taste the brightness from the fresh lemon juice. I was a little nervous about the red pepper flakes being too hot, but I didn’t really get any heat from them so next time I think I will add a little more. This recipe could also be turned into a pasta dish by serving the sauce/shrimp/kielbasa over low carb pasta.
