Another quick and simple recipe, which can be altered to suit your taste. It is based on a recipe found here. My version below is slightly different to add a few more flavors and to bring down the carbs. This recipe makes 5 servings.
*Carbs per serving: Approximately 13 net carbs This can be reduced if you cut out or lower the amount of scallops and/or sun-dried tomatoes. Nutrition information at the bottom.
Cooking and prep time: 15 to 20 minutes
- 1 1/2 pound seafood (your combination of medium cleaned raw shrimp and bay scallops. Note: scallops have carbs; shrimp do not.)
- 4 oz ground Chorizo sausage. (Remove from skin if you buy it in links)
- 1 large leek, diced
- 4 cups baby spinach; more is okay
- 3 tablespoons salted butter*
- 2 cups light cream
- 1/2 cup white wine, more or less to taste
- 1 cup grated Parmesan cheese.
- 4 ounces sundried tomatoes in oil, drained and cut into small pieces (These are delicious, but high in carbs. Omit if you are on a strict regimen.)
- 6 – 8 cloves garlic
- 2 Tbs chopped parsley*
- 1 Tbs fresh winter savory or sage (optional; dried is okay)*
- 2 – 3 tsp dried Italian herbs*
- To taste: salt, black pepper, Italian red pepper flakes*
- Optional (not included in carb count) 1 Tbs sour cream or cream cheese as thickener.*
*these items were not factored into carb count because they have only trace amounts or zero of carbs or because they are optional.
- Peel and mince garlic
- Remove chorizo from skin
- Clean shrimp
- Dice leeks
- Measure out spinach, herbs, winter savory, parsley, sun dried tomatoes, Parmesan cheese, cream
In a large skillet, melt butter over medium heat.
Add garlic and cook about one minute.
Add chorizo and cook until the meat has lost its pinkish color (about 5 minutes)
Add shrimp and cook until it starts turning pink (about 4 minutes)
Transfer shrimp and Chorizo to a bowl.
Fry leeks in the butter remaining in the skillet, adding more butter as necessary and deglazing with white wine .
After the mixture reduces and the leeks are translucent, add sun- dried tomatoes and cook for 1-2 minutes.
Reduce heat and the cream. Stir and bring to a low summer.
Add salt and pepper to taste; adjust the wine.
Add spinach leaves and stir.
After spinach has wilted, add parmesan cheese.
Summer and stir until cheese is melted. Cream cheese or sour cream can be added if you would like a thicker sauce, but I don’t use this (and it’s not included in the carb count).
Add the shrimp back into the pan.
Sprinkle with herbs and parsley.
Serve over spiralized turnips or zucchini noodles
Carb counts are approximate net carbs. based on Verywell.com nutrition label calculator,
5 portions, approximate 13 net carbs per serving. Carbs count includes 8 ounces bay scallops.