Creamy Garlic Parmesan Shrimp – Keto Recipes – Lemon Garlic Shrimp Recipe

Creamy Garlic Parmesan Shrimp – Keto Recipes – Lemon Garlic Shrimp Recipe

July 16, 2019 62 By William Morgan


thank you stopping my no hippie BBQ I’m
Lyle what I’m be making today is going
to be a keto creamy garlic parmesan shrimp
this is going to be perfect for you guys
that are out there looking for low
carb recipes because this is
virtually carb free this is a very
simple recipe I was actually going to
get a little bit more complicated with
this but then I just decided you know it
let’s just go out with something a
little on the simple side before we get
into the cooking I want to bring you
guys in let you take a look with my
ingredients art and then we’ll get
rolling so we just need a few simple
ingredients to knock this out now our
first ingredient is going to be shrimp
now I’m using 13 15 count shrimp and one
of the main reasons I’m going with the
larger shrimp like this is that I’m not
going to be eating this with pasta I’m
gonna be doing this with like a
cauliflower mash and I like the bigger
shrimp with that if I’m going with pasta
I usually go with a little bit of a
smaller shrimp we have some parsley
that’s been minced up a little optional
ingredient I’m throwing in here is we
have some basil that I’ve chopped up
this basil was in my freezer and I
figured this would be the perfect recipe
to add this in on you have some thinly
sliced garlic some chicken stock heavy
cream
Parmesan cheese and we have butter and
we’re going to be seasoning the shrimp
and the sauce when we’re done with just
salt and pepper can’t get much easier
than that well let’s get started we’ll
be having the ingredients and amounts in
the description below the first thing
that I’m going to do is cook this shrimp
and I’m cooking it in butter and
sometimes if you’re cooking butter and a
high temperature it gets a little brown
I’m not gonna really worry about that in
this recipe if you don’t want it to be
brown and you want to still use butter
you can make your own clarified butter
and I’m gonna leave a link to that
recipe in the iCard above in case you
want to do that so I’m just laying them
down on one side we’re gonna cook them
until they just start turning pink and
then we’ll
flip them over and I will be seasoning
them with salt and pepper now that we
have it seasoned up we’re just going to
cook these till they start turning pink
a few of them look like they are already
take a look at them you know what I’m
fine with that
and these do not need to be cooked all
the way through because they are gonna
have a chance to cook a little bit in
that sauce we’re going to be making
so now that we have these turning pink
on both sides and season they’re not
fully cooked all the way through but we
do want to remove them and set them
aside and now that we have our shrimp
out I’m gonna throw in our garlic slices
we’re gonna turn down the heat a little
bit we’re just gonna cook this for about
three minutes just to soften up the
garlic now this garlic’s had a chance to
cook for about three minutes now is
gonna be the time when you determine how
creamy you want it and you’re gonna
determine that by how much cream and
chicken stock or wine that you add to it
I don’t want mine super creamy so I’m
not going to add a ton of it just gonna
go with just a little bit and enough
cream just to kind of lighten it up stir
that in I’m going to add my basil now
and this is gonna be your personal
preference like I said this is something
that I’m kind of adding at the last
minute and I’m gonna add our parsley at
the end and our Parmesan cheese I happen
to cut mine into thin ribbons you can
either grate it or however you want and
I’m gonna eyeball this
I’m going to reduce the heat and I’m
going to wait for this to thicken up a
little bit and then we’re going to add
our shrimp in for about ten minutes this
is starting to thicken up now one of the
reasons why I did not seasoned this
beforehand was when you’re cooking with
Parmesan cheese sometimes it can get a
little salty which it did in this
particular recipe so I’m gonna throw in
my salt
we’re not my salt my pepper and then I’m
gonna add my shrimp back in and I’m
gonna keep this on simmer or not simmer
I’m gonna put it on low for five minutes
in the meantime I will throw in a little
bit of this parsley and we’ll add a
little bit more down the road if neither
one thing I’m gonna do I just tasted it
and I just something just came to me I
had an extra half a lemon left over
let’s add that in brighten it up a bit
let this shrimp cook for about another
five minutes total two-and-a-half
minutes on one side two and a half
minutes on the other side back in the
sauce I did taste the sauce and I’m
telling you that lemon is the play
definitely rock with that lemon anyway
this is a done deal I’m gonna plate up
taste it see we think
so that’s what it looked like all plated
up and like I said I’m gonna be rocking
mine with a little bit of cauliflower
mash but this would be great with pasta
I mean you could probably pair this with
the back anything but you know let’s get
in
I am absolutely glad I went with that
lemon that just brightens everything up
now when you’re making this one things I
just want to stress is when you’re
reducing that cream and either wine or
chicken stock and the Parmesan cheese
down make sure you don’t put the shrimp
in at that point because you will end up
overcooking your shrimp you want to add
that near the end just to make sure it’s
not overcooked this shrimp happens to be
cooked perfectly
before I take another bite which I could
I’d like to thank you guys for stopping
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