Category: Seafood

Shrimp Chowder

Shrimp Chowder

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Course Soup

Ingredients
  

  • 4 strips bacon diced
  • 1 lb raw medium shrimp chopped half of them
  • 1 medium onion chopped
  • 1 potato chopped
  • 1 carrot chopped
  • 3-4 cloves garlic crushed
  • 4 c chicken stock or clam / seafood stock
  • 1 c frozen corn
  • ½ c heavy cream
  • 2½ tsp Old Bay seasoning
  • 1 tsp smoked paprika "or so"

Instructions
 

  • Cook bacon on medium heat until crispy, remove to a bowl.
  • Add shrimp, and cook until *just* pink. Sprinkle with a pinch of Old Bay seasoning. Remove to bowl with bacon.
  • Add onion, carrot, potato, and garlic, season with salt & pepper. Cook until veggies are soft. Stir in Old Bay and smoked paprika.
  • Add stock, bring to a boil then reduce to simmer, 20 minutes.
  • Using an immersion blender, blend in some of the veggies, but leave some chunks as well.
  • Add frozen corn, and return bacon and shrimp. Add cream, and heat until ready to serve.

Keto Fish Taco Bowl

Keto Fish Taco Bowl

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Ingredients
  

  • 4 small fillets of any mild white fish
  • 4 tsp olive oil
  • 2 tsp fish rub of your choice
  • 1 tsp ground cumin
  • 1/2 tsp chile powder
  • 1 medium head green cabbage thinly sliced
  • 1/2 medium head red cabbage thinly sliced (see notes)
  • 1/2 c green onion thinly sliced; or more if you’re a big green onion fan like I am
  • guacamole for serving (completely optional, but good, see notes)

DRESSING INGREDIENTS:

  • 1/2 c mayo
  • 2 Tbsp fresh-squeezed lime juice see notes
  • 2 tsp Green Tabasco Sauce more or less to taste.
  • salt or Vege-Sal to taste

Instructions
 

  • Thaw fish overnight in the refrigerator if frozen.
  • Mix the fish rub, ground cumin, and chile powder in a small dish.
  • When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
  • Let the fish come to room temperature while you prep the other ingredients.
  • Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline. (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
  • Thinly slice the green onion.
  • Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing (affiliate links).
  • Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
  • Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it’s done.)
  • While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
  • When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
  • Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
  • Serve right away, with green onions for garnish and guacamole if desired.

Keto Salmon Cakes

Keto Salmon Cakes

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Ingredients
  

  • 1 lb Canned Salmon canned and drained well
  • ½ c Almond Flour
  • ¼ c Scallions thinly sliced
  • 2 Tbsp Parsley finely chopped
  • 1 Tbsp Dried Minced Onion
  • 2 large Eggs
  • 1 Lemon zest only
  • 1 clove Garlic finely chopped
  • ½ tsp Salt
  • ½ tsp White Pepper ground
  • 3 Tbsp Olive Oil

Instructions
 

  • Place all ingredients, except the oil, into a large bowl and mix well.
  • Shape into 8 evenly sized patties.
  • Place a large nonstick frying pan over medium-high heat. Add half the oil.
  • Fry the salmon cakes in batches, adding more oil as needed, for 2-3 minutes on each side.
  • Serve salmon cakes warm or cold with lemon wedges and Low Carb Mayonnaise.

Tuscan Butter Salmon

Tuscan Butter Salmon

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Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 4 salmon fillets patted dry with paper towels, 6-oz
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 c cherry tomatoes halved
  • 2 c baby spinach
  • 1 lb mushrooms your choice
  • 1/2 c heavy cream
  • 1/4 c freshly grated Parmesan
  • 1/4 c chopped herbs plus more for garnish, such as basil and parsley
  • Lemon wedges for serving (optional)

Instructions
 

  • In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  • Reduce heat to medium and add butter. When butter has melted, stir in garlic and mushrooms and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper.
  • Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
  • Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  • Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  • Garnish with more herbs and squeeze lemon on top before serving.

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

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Ingredients
  

  • 1 lb shrimp peeled and deveined, 500g, or prawns
  • 2-3 zucchini
  • 2 Tbsp minced garlic
  • 2 Tbsp butter
  • 1/2 c white cooking wine
  • 1/4 c lemon juice
  • 1 crumbled bouillon cube
  • 1 tsp paprika optional
  • 2 tsp Italian seasoning
  • 1/2 c heavy cream optional
  • 1/3 c fresh grated Parmesan cheese
  • Salt and fresh cracked pepper

Instructions
 

  • Wash the zucchini and slice off both ends creating a nice, flat surface. Spiralize the zucchini, or use a julienne peeler to make zucchini noodles.
  • Heat a large skillet over medium-high heat. Melt butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until cooked through and pink.
  • Add wine and lemon juice to deglaze; add bouillon cube, paprika and herbs and allow to reduce slightly. Reduce heat to low-medium heat, add cream and parmesan and bring to a gentle simmer, stirring occasionally. Allow sauce to simmer for a one minute until cheese is melted.
  • Finally add in zucchini noodles. Cook for 2 minutes until zucchini is cooked but still al dente. Adjust seasoning if needed and serve sprinkled with additional herbs.

Tilapia in Tomato Basil Sauce

Tilapia in Tomato Basil Sauce

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Ingredients
  

for the Tilapia:

  • 2 Tbsp olive oil
  • 1 1/2 lb fresh tilapia cut into 3 or 4 fillets
  • salt and pepper

for the Tomato Basil Sauce:

  • 2 Tbsp olive oil
  • 1/2 tsp crushed red pepper flakes optional
  • 2-3 cloves garlic finely minced
  • 1 pint cherry tomatoes sliced in half
  • 1 small jalapeno sliced
  • 1/4 c vegetable stock
  • 1/2 c fresh basil finely chopped
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • Salt and fresh ground black pepper

Instructions
 

For the Tomato Basil Sauce:

  • Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.
  • Add the cherry tomatoes and jalapeño and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 12 minutes. Add in the vegetable stock, stir, and allow the mixture to come to a light simmer.
  • Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a large bowl and set aside for later

For the Tilapia:

  • Heat oil in the same pan over medium heat. Season both sides of fish with salt and pepper. Place tilapia fillets in the oil and cook until golden brown, about 3 minutes on both side, until it’s cooked through.
  • Pour the tomato basil sauce over the fish and reheat quickly. Serve all at once at once with additional chopped basil and rice, or cauliflower rice, or zucchini noodles.

Lemon Garlic Butter Shrimp with Zucchini Noodles

Lemon Garlic Butter Shrimp with Zucchini Noodles

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Ingredients
  

  • 1 lb raw medium shrimp peeled and deveined
  • 4 medium zucchini
  • 1 Tbsp olive oil
  • 4 Tbsp butter softened, divided
  • 4 cloves garlic finely chopped
  • 1 tsp Italian seasoning
  • Pinch of red pepper flakes
  • Juice of 1/2 fresh lemon
  • 1/4 c chicken stock or vegetable, white wine
  • sriracha to taste
  • Salt and fresh cracked pepper to taste
  • 1/4 c chopped fresh parsley for garnish

Instructions
 

  • Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.
  • Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom of the shrimps get slightly browned.
  • Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook the other side. Transfer the shrimp to a shallow plate.
  • In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.
  • Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it’s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately with lemon slices, extra parsley, and pepper.

Notes

Sometimes, zucchini tends to render some water while cooking, so you can sprinkle zucchini pasta with salt and let sit in a colander while you’re cooking shrimp. Press with your hands to remove excess water; then rinse and drain thoroughly before adding to the pan.