This easy, over-the-top delicious recipe comes from my good friend and Once Upon a Chef right hand, Betsy Goldstein. A great idea for when it starts to get chilly, this is one of those low calorie shrimp recipes that just screams comfort food”. Many diabetics choose to track their calories and daily food intake for weight loss, but at the very least, it’s essential to track carbs and stay under a certain threshold.
Add shrimp and minced garlic to the skillet, making sure it doesn’t crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Focusing on seasonal ingredients and whole foods, my collection of recipes is inspired by ethnic flavors from around the world and the Lebanese dishes of my childhood.
For instance, 16/20 shrimp are considered extra-large, meaning there are 16 to 20 shrimp per pound. It’s so easy and just another example of how great food memories — for asparagus eaters, that is — can be made without spending all day in the kitchen. But you can use whatever kind of shrimp you like or can easily get your hands on.
At only 129 calories, with 4 grams of fiber, this healthy fat-packed recipe is the total package. I baked bacon in the oven and roasted chopped baby carrots in the bacon fat (same pan at the same time-bacon was on racks and carrots were underneath on pan) Yummmm!!
First up was a house baked bread with giardiniera baked in. Served with a well whipped butter this was an addictive piece of bread. I cooked the rice on its own, with just the broth, then added the shrimp (cooked separately) at the end. However, the protein in shrimp can help your body produce its own creatine as needed.