I’ve often said that I’m a pretty good southern cook but my husband is a great chef. The chili and the barbecue ribs he makes are among some of my favorite dishes. Turns out, the apple doesn’t fall far from the tree. Our son, Robert, has also turned into quite the chef. His cooking skills however were honed in a different way, out of necessity. He is on a keto diet. My husband and I are not.
I will say that some of Robert’s keto dishes that I have sampled have been quite tasty. The recipe I’m sharing with you for creamy garlic shrimp is beyond tasty, I would put it in my “favorites” category. Isn’t it great to find a recipe that not only tastes good but is healthy?
Ingredients:
- 1 and 1/2 lbs. large shrimp, shelled and deveined
- 1 tsp. Worcestershire sauce
- 6 Tbls. olive oil
- 1/2 cup fresh minced garlic
- 1 cup white wine
- 1/4 cup minced fresh parsley
- 6 Tbls. cold butter, in pieces
- Juice of 1/2 lemon
- 4 Tbls. fresh finely grated parmesan cheese
- 3 Tbls. heavy cream
- Dash of onion powder
- Dash of salt and cracked black pepper to taste
- Toss shrimp with Worcestershire, salt, and pepper.
Heat 2 Tb of the olive oil in large saute pan until very hot and just beginning to smoke. Add shrimp and sear until about 2/3 done, taking care not to crowd pan. Remove shrimp to a plate and reserve.
Measure out the wine and have it standing by. In a large pan, saute garlic in remaining olive oil over medium heat. Stir constantly, until garlic begins to turn golden and give off a toasty smell. Allow the garlic to caramelize further until it reaches the color of burnt sienna (this stage can take just seconds, so be careful). Immediately deglaze with the white wine, and stir against the pan bottom to dislodge all the stuck food particles. Simmer briefly to reduce by half.
Add the reserved shrimp and parsley to pan. Season with salt and pepper and cook over medium heat until shrimp is done and all the liquid in the bottom of the pan has been absorbed. Turn off heat and add cubed cold butter and stir until melted. Add heavy cream, parmesan cheese, and lemon juice and stir to combine. Season to taste with salt and pepper if necessary.
If you are on a keto diet, you can stop
right there. If not, you can do what my husband and I did and serve the creamy garlic shrimp over pasta.
I enjoyed this recipe so much and as my mother always said, “What makes it even more delicious is that someone else cooked it.”
