My latest cooking adventure was Low Carb Shrimp Salad in Endive Cups.  I needed a quick dinner that didn’t require a lot of cooking so I decided to whip up this salad.

I used the following ingredients for Low Carb Shrimp Salad in Endive Cups:

1 lb shrimp, cooked

1 medium tomato, diced

1 cucumber, peeled and diced

2 Tbsp mayonnaise

1 1/2 Tbsp of capers

1 tsp Dijon mustard

Juice of one lemon

1/2 tsp dried dill

1/2 tsp celery seed

1/4 tsp salt

1/4 tsp pepper
Endive, for serving

In a medium bowl, mix the mayo, mustard, and lemon juice until combined.  Add the shrimp, tomato, cucumbers, capers, and spices.  Mix until everything is incorporated.  Add additional salt and pepper to taste. Serve in endive leaves.  

Net Carb Count*:

Shrimp Salad:  13 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was really easy to throw together.  The hardest part was preparing the veggies, but that takes no time at all.  This would make a great weeknight meal or bring it to your next summer gathering.  I would say this makes enough for about 3 people for a main dish and 4-6 people for an appetizer/side dish.  I really liked the flavor combinations in this salad.  I love capers and celery seed, so any dish that has those would get an A+ in my book.  I served my shrimp salad in Endive leaves.  It was the first I’ve ever had endive and I really liked the flavor and crunch of the leaves.        

 Enjoy!

~Karen 

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My latest cooking adventure was Low Carb Grilled Buffalo Shrimp. To say that I have been craving buffalo sauce lately is an understatement.  I have been putting in on everything (eggs, veggies, chicken wings, pancakes…..oh wait not pancakes, but you get the point).  I was making grilled shrimp one night and I thought that they would be perfect candidate for the buffalo sauce treatment.

Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.

Combine the buffalo sauce and butter in a small saucepan.  Allow the butter to melt and the sauce to heat through.

Season the shrimp with salt and pepper and place on the grill.  Grill for 1-2 minutes on both sides or until the shrimp turn pink.  Place the shrimp in a large bowl and pour the buffalo sauce over the shrimp.  Toss to coat, making sure that all of the shrimp get covered with sauce.  Serve with celery or broccoli slaw (recipe below).

In a medium bowl, combine the mayonnaise, sweetener, lemon juice, salt, and pepper.  Add the broccoli slaw mix and stir to combine.  Add the bacon and stir to incorporate the bacon.  Taste and add additional seasoning as necessary.

Net Carb Count*:

Check out other Gluten or Allergy Free Recipes:

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My latest cooking adventure was Low Carb Sushi. One of my favorite things to eat is Japanese Hibachi.  It is definitely a good place to eat low carb because you can substitute the rice for extra veggies (just be careful of sauces, like teriyaki, which could have added sugar).  Lately, I like to cook at home so that I can control the ingredients I use.  It’s fairly easy to replicate the stir fried meat and the fried rice, but one thing I have missed is the sushi.  I noticed my grocery store had seaweed sheets so I decided to give low carb sushi a try.

–OR–

Add the toppings to the middle of the cauli-rice.  Smoked salmon and asparagus pictured below.

Using the plastic wrap or bamboo mat, roll the near end of the seaweed over the filling and continue rolling make sure the roll stays as tight as possible.  Seal the end of the roll, but dabbing water on the far end of the seaweed sheet.

Using a warm, sharp knife cut the sushi into 1/2″ pieces (pictured at the top).  Serve with a side of coconut aminos or soy sauce.

Net Carb Count*:

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My latest cooking adventure is Low Carb Chili Lime Shrimp Tostadas. I used the following ingredients for the tostada shells:

1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)

I also used the following ingredients:
1 lb shrimp (either small sized shrimp or larger shrimp cut into pieces)
1 tsp chili powder
1 garlic clove, minced
Zest of one lime
Juice from 3 limes
Salt and pepper, to taste
Shredded lettuce, diced tomato, and sour cream for topping (optional)

Preheat oven to 350 F.  Line a cookie sheet with parchment paper.  In order to make the tostadas combine the dry ingredients  and mix until the spices are incorporated.  Add the wet ingredients and stir until dough is formed. Freeze for 20 minutes. After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a cookie cutter or glass (about 5″ in diameter). Lift each circle using a spatula and place on the cookie sheet.**  Bake for 5-10 minutes.  After 5-10 minutes flip each tostada and bake for another 5 minutes or until golden brown.

Heat a skillet with 2 Tbsp of olive oil over medium high heat.  Seasoning the shrimp with salt and pepper.  Add the shrimp to the skillet and sprinkle the chili powder over the shrimp.  Saute until almost pink.  Add the garlic clove, lime juice, and zest and saute until the shrimp are cooked through. 

Top each tostada shell with shrimp and the toppings of your choice!

Net Carb Count*:
Tostadas: 29 net carbs (for the entire recipe—add additional carbs for the toppings)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: **The dough does come apart when you work with it. Also it may be helpful to split the dough in half and work in batches. Place the second half of the dough back in the freezer while you work with the second half.  Using a spatula helps keep the dough from breaking. I made 6 medium size tostadas.  Double the batch of dough to make 6 large tostadas. 

The tostadas were crispy and had great flavor. I used large sized shrimp cut into three pieces to fit on the tostadas.  We loved the flavor combination of chili and lime.  They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.) 

This would be great served with Mexi-Rice.

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