Category: Shrimp

Shrimp for Dinner Two Ways

This was one of those days when I was going to make dinner from whatever ingredients were on hand in our freezer, refrigerator or pantry.  I just wasn’t in the mood for dodging shopping carts and dealing with unsupervised children at the grocery store.  After a couple of hours on the Internet seeking inspiration, these

Prawn Zucchini

 PRAWN ZUCCHINI

This is a wonderfully tasty and quick dish to prepare.  Packed full of flavour, the prawns and zucchini in a rich creamy cheese sauce is a perfect dish to serve alone, with a slice of keto bread or as an accompaniment to roast chicken or a hearty sirloin steak.  With only 9.5 carbs per serving as a meal or 5 carbs as an accompaniment, this is a hearty and delicious addition to any keto menu.

Sheet Pan Shenanigans

I like getting inducted into the latest culinary trend, and I rely on my Number One Fan to keep me educated on what those are.  Apparently when she’s not reading mine, she follows a bunch of other food bloggers.  There are some very creative chefs turned bloggers out there, or perhaps it’s the other way

So, Soy Me!

I can’t imagine a refrigerator without a bottle of soy sauce in it.  For our household, it’s a staple, like salt, pepper or ketchup.  It is readily available, versatile and admittedly underused in my daily cooking repertoire; more often brought out only when we order Chinese take-out but don’t want to exhaust ourselves opening those

Shrimp Scampi & Zoodles

I have posted a Shrimp Scampi recipe before, served with traditional pasta.  View it here.  Scampi is just a fancy menu recipe term that means shrimp sauteed in butter and olive oil, with white wine, lemon juice, lemon zest and Parmesan cheese.  This recipe, modified from a recipe on the website called “ClosetCooking,” has one

Oven Roasted Parmesan Shrimp

My Number One Fan found this very easy and versatile recipe on the damndelicious.net website and it was intended as a shrimp cocktail.  While you can certainly eat these babies solo, we actually made them as a topper to My Version of Caesar’s Salad, a recipe I posted some years ago.  They would also go

Shrimp Potstickers

So, a few months ago (a few posts down), I made Oven “Fried” Crab Rangoon.  I had a ton of won-ton skins left, which I froze.  I was unsure if they would thaw and be usable, but was delighted to find out that they survived very well, and this even though I had gone two

Shrimp Étouffée Over Cheesy Biscuits

We happen to have had some cheese biscuits hanging around from an earlier dinner.  Say what you will about scratch baking, the packaged biscuit mixes being produced these days are pretty easy and pretty good, not that Bisquick was ever a bad way to go.  I don’t eat at Red Lobster, but they do happen

Asian Shrimp Spring Rolls

Chinese New Year occurs around the same time as Mardi Gras, both of which are based on the lunar cycle.  I find that interesting, and basically both are a seasonal excuse for eating, drinking and, well, you know…partying!  Any reason to party is a good reason.  So, my Number One Fan and I were trying

Cold Asian Noodles & Shrimp

It’s hot.  It’s August. Time for something cold and refreshing for dinner.  This is what I made up in my kitchen this past weekend.  The thing I like about this approach is that you can use any kind of noodle or Asian noodle, and shrimp is the only other non-negotiable ingredient.  While I used what

Shrimp & Grits

A time-honored recipe of the deep South, and in particular the low country of South Carolina, there as many variations of this dish as there are cooks that make it.  Once you’re past the shrimp and grits part, the rest is left to the culinary imagination.  However, I think most everyone agrees the grits should

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