Obscenely Rich Shrimp Recipe - Low Carb & Healthy

Low carb recipe for Obscenely Rich Shrimp which belongs to the Fish and Seafood recipe category.

Ingredients Needed

  1. 1 bag (14 ounces, or 400 g) frozen, cooked, shelled shrimp (small
  2. shrimp?51/60 count)
  3. 2 packages (10 ounces, or 280 g each) frozen chopped spinach
  4. 3 tablespoons (42 g) butter
  5. 1 pound (455 g) mushrooms, sliced
  6. 1 small onion, diced
  7. 2 teaspoons liquid beef bouillon concentrate
  8. 1 cups (360 ml) heavy cream
  9. 1 cup (230 g) sour cream
  10. 1 cup (100 g) grated Parmesan cheese
  11. 1 cup (70 g) unsweetened flaked coconut

Cooking Instructions

Preheat the oven to 350F (180C, or gas mark 4).

Cook the spinach; I put mine in a glass casserole dish, cover it, and microwave it on high for 7 minutes.

Meanwhile, melt the butter in a heavy skillet over medium heat and start sauteing the mushrooms and onions.

When they're starting to get limp, break up the frozen shrimp a bit and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the vegetables and shrimp with a slotted spoon and put them aside in a bowl.

Turn up the heat to medium-high.

A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it and boil the liquid until it's reduced to about one-third of its original volume.

Turn the heat back down to low, stir in the heavy cream, sour cream, and Parmesan and just heat it through (don't let it boil).

Stir the shrimp and vegetables back into this sauce.

Rescue your spinach from the microwave and drain it well by putting it in a strainer and pressing it with the back of a spoon to make sure all the liquid is removed.

Spray a 10-cup (2.

4-L) casserole dish with nonstick cooking spray and spread half of the spinach in the bottom of it.

Put half of the shrimp mixture over that.

Repeat the layers with the rest of the spinach and the rest of the sauce.

Top with the coconut and bake for 1 hours.

Serving Yield

6 servings

Nutrition Information

Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 26 grams of protein. (Not to mention outrageous amounts of fat, but that doesn't bother us!)