Category Archives: Seafood

Delectable Shrimp and Mushrooms in a Creamy Sauce

Photo of Shrimp and Mushrooms with Sauce

Delicious shrimp with a creamy sauce and lots of mushrooms is absolutely wonderful. This is an easy recipe worthy of a the finest restaurant. It quickly went into my favorites and make often file.

I used Dixie Carb Counters Skinni Spaghetti (4 net carbs per serving), and split one serving (1/4 package) to make two servings, so 2 net carbs for the pasta. You can also use 2 cups of spiral zucchini (zoodles) in place of the pasta. As side dishes, I made fresh salad and some steamed green beans.

I admit, this recipe is loaded with calories. Lots of butter equals calories, but the carb count is really low. If you are nervous about a high calorie meal, cut the butter in half. It will still be wonderful.

Shrimp and Mushrooms in Cream Cheese Sauce

1/4 package low carb spaghetti or zoodles
2 tablespoons butter
1 cup fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound shrimp, cooked or raw

Bring a large pot of lightly salted water to a boil. Add spaghetti or zoodles and cook until tender, about 5 to 7 minutes. Drain and set aside.

Put a medium-sized heavy skillet over medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and sauté until tender. Remove to a plate and set aside. Add the shrimp if you are using raw shrimp and stir cook until they turn pink.

In the same pan, add 1/2 cup butter and the minced garlic. Cut the cream cheese into pieces and add to the pan, stirring and breaking it up as it melts.

Add the parsley and basil, stirring. Lower heat to simmer and cook for 5 minutes, stirring as needed. Mix in boiling water, a tablespoon at a time until the sauce is smooth.

Add the shrimp and mushrooms and stir. Simmer a few more minutes to heat. Add pasta or zoodles and stir together.

Makes two delicious servings.

Break Tradition With This Sushi Roll


Photo: California Roll made with cauliflower rice

I love California roll sushi. Not so crazy about raw fish, but put cooked crab or shrimp on it and I’m in. The only problem is that pesky rice exterior that holds the whole roll together! So as I was chomping down on a forbidden rice encrusted treat, I wondered if riced cauliflower would work with it. Just like that, this experiment blossomed in my mind.

I took fresh cauliflower, pulled apart the flowerets and tossed them in the food processor, pulsing until I had rice sized pieces. Then I cooked them in a pan with about 1/4 cup of water until the bits were tender and most of the water had evaporated. I put them in a bowl and placed it in the refrigerator to chill for at least two hours.

When I was ready to make the sushi, I took out an ounce of cream cheese and softened it, then mixed it into the cauli-rice. From this point, I followed the recipe to make the roll. It came out great! Okay, not as pretty as a restaurant-bought one, but this was my first try at making it at home. I did buy a sushi kit that provided the bamboo rolling mat, other tools like a paddle and an avocado slicer, and a sushi knife.

Photo: Trio of sushi rolls made with cauliflower rice

Curious about options, I also tried this using riced turnips. This works well also, although the turnip retains more moisture than the cauliflower, so it’s best to drain after cooking and squeeze the excess water out in a paper or clean kitchen towel. The turnip has a tiny bite to it that actually works with the oriental flavors.

So, if you’re adventurous, try this California Roll recipe with either cauliflower or rice and let me know what you think.

California Rolls made with riced turnips

Low Carb California Roll

1 cup Cauliflower rice or riced turnips
1 ounce Cream Cheese, softened
2 Tablespoons Rice Vinegar
4 half-sheets Nori roasted seaweed
1/2 teaspoon Sesame Seeds
4 pieces Crab Meat or 4 tablespoons of Cracked Crab.
4 thin slices Cucumber, cut in sticks
4 – 8 pieces of Avocado, cut into sticks
4-8 pieces Zucchini, cut into sticks
4 Carrot sticks, about 3-1/2 inches long, cooked and chilled

Sliced Ginger
Sodium-reduced Soy Sauce

Cook cauliflower rice in a small pan or skillet with 1/4 cup water, bringing to a boil, then reducing to a simmer. Stir frequently and add additional water if it evaporates too quickly. Cook about 15 minutes until done. It sound be firm, but tender to chew. Drain any excess water off. Let rice chill for 1 to 2 hours. Mix cream cheese, rice vinegar, and sesame seeds into the rice. This will help to bind the riced vegetables together.

You will need a bamboo sushi mat for rolling. Place it on a counter or cutting board and cover with plastic wrap.

Cut the vegetables for the filling and ready the crab.

Riced cauliflower with sesame seeds, cream cheese, and rice vinegar mixed in plus sliced avocado and zucchini.

Place 1/2 sheet of nori, rough side up, on the plastic wrapped sushi mat. Spread 1/4 cup riced cauliflower over the nori evenly, leaving a 1/4 inch edge free at each end. Across the narrow side, lay down the vegetables and crab next to each other.

Begin to roll the nori across the length of it, using the mat to press it firmer in the roll as you go. Rolling the mat over the top keeps it clear of the actual roll as you work.

When complete, place the sushi roll on a plate and repeat with the remaining vegetable rice, vegetables, and crab.

Cover with plastic wrap and place in the refrigerator for at least an hour to chill and set. This also softens the nori. Cut each roll into five pieces with a sharp knife.

Place on small plates with about 1/4 teaspoon wasabi and several pieces of ginger to serve.

Makes 4 servings (1 roll each).

Put this spicy shrimp dish on the table quickly

Photo: Shrimp Creole

This is a simple to make and delicious version of Shrimp Creole. I started with frozen shrimp, thawed it in a colander under cool running water. Then popped it in the microwave for one minute to partially cook it. From there, the rest of the recipe is quick to put together. I served it over cooked riced cauliflower. You can start with fresh or use a prepackaged frozen one. Easy peasy.

Shrimp Creole

8 oz Shrimp, cleaned and peeled
1 teaspoon Olive Oil
1/4 cup Onions, chopped
1/2 teaspoon Garlic, minced
1/4 cup Bell Peppers, chopped
3/4 cup canned Tomatoes, chopped
1/4 teaspoon Hot Pepper Sauce
1/2 teaspoon Cajun Seasoning
2 tablespoons Water

In a medium skillet, cook the riced cauliflower in 1/4 cup of water and a tablespoon of Butter for about 10 minutes or until most of the water is absorbed and the cauliflower is done. Keep warm on the stove. Or microwave a prepacked riced cauliflower according to the direction on the package. Add a little butter before serving.

Boil 2 cups of water in a medium skillet and add the shrimp. Lower the heat to simmer and cook for 2 minutes until the shrimp turns pink. Drain, place on a paper towel on a plate and set aside.

In the same skillet, heat the olive oil over medium high heat then add the onion, garlic, and chopped bell peppers. Cook for about 2 minutes until they are fragrant. Add 1 tablespoon of water, lower the heat to simmer and cook for 2 or 3 minutes until the vegetables are just fork tender.

Add the remaining ingredients and the other tablespoon of water. Stir together and cook over medium heat until the mixture is thickened and bubbly. Taste and adjust seasoning if needed.

Add the shrimp and cook for 2 more minutes.

Serve over one-half of the cauliflower. Makes two servings.

Nutrition information: Shrimp Creole

Cod with Tomatoes is a great combination

Photo: Spicy Cod with Tomatoes

I am not a huge fan of fish, although I really love shrimp, scallops, and lobster. But I do enjoy a nice fish filet such as salmon, cod, trout, tilapia, and catfish. Some fish have too fishy a taste for me while others have an off-putting texture. Even though I enjoy them on occasion, I don’t cook them very often. So, I have resolved to prepare fish more frequently. Frequent is a nicely undefined term, so we’ll see how that works out.

With this in mind, I found a recipe for cod with butter and tomatoes and changed it slightly to what I had available in my pantry. I used Mrs. Dash Southwest Chipotle seasoning, but you can use any Chipotle seasoning mix you like. Cod is mild flavored, so the addition of the seasonings and sauce ingredients adds more dimension to the dish. It was not too spicy and very flavorful. Timmy, my male cat who turned 16 this month, enjoyed the few bites he got and was disappointed I wanted to eat my own dinner.

Cod in Spicy Butter & Tomato Sauce

2 Cod Filets 4 to 5 oz. each
2 tablespoons Butter, salted
1/4 teaspoon Better than Bullion Chicken
2 tablespoons Boiling Water
2 tablespoons Red Wine Vinegar
10 Cherry Tomatoes
2 teaspoons  Southwest Chipotle Seasoning

Using the Southwest Chipotle seasoning, generously sprinkle on all sides of the cod filets and pat it into the fish.

Warm a skillet over medium heat. Mix the bullion with 2 tablespoons of boiling water (or use chicken broth). Add the broth, wine vinegar, and cherry tomatoes. Cook about 5 minutes or until tomatoes split open and release the juices. If they don’t split, poke them with a sharp knife to start the process.

Add the butter and stir until the butter melts. When is melted, add the cod filets. Cook 3 to 4 minutes on each side, looking for the fish to turn white half-way up before flipping them over. (This may vary, depending on the thickness of the filets.) Be careful to not overcook the fish.

Remove the cod to a serving plate and spoon the tomatoes and sauce over each filet. Sprinkle with parsley and add a slice of lemon if you wish.

Makes two servings.

Nutrition Info: Cod in Spicy Butter & Tomato Sauce

Crispy, Cool Salad for Warm Evenings

Photo: Shrimp Salad

As we move into the dog days of August, I think about cool and easy to prepare dinners. That often means a salad. In this instance, it’s a lovely combination of shrimp, asparagus, avocado, and cucumber over a nice bowl of mixed salad greens. Requiring only a little cooking for the shrimp and asparagus, this dish comes together in about thirty minutes or less. The lemon vinaigrette can be prepared in advance and refrigerated until ready to serve.

For the salad:
8 oz Shrimp, peeled and deveined
2 cups Spring Mix Greens
10 spears Asparagus, trimmed and cut into one-inch pieces
1/2 Avocado, cubed
1/4 cup Red Onions, sliced
1 small Cucumber, peeled and sliced
Salt and Pepper, to taste

For the lemon vinaigrette
1/3 cup Olive Oil
1 large Lemon, juiced
3 tablespoons Lemon Juice
1/2 teaspoon Sugar-free Honey
1 teaspoon Dijon Mustard
1-2 cloves minced Garlic
Salt and Pepper to taste

Make the vinaigrette first. In a small bowl, add all the ingredients and whisk together. Taste to see if it needs more honey, salt, or pepper. Cover the bowl and refrigerate until ready to use. Whisk again before serving. You can store any excess dressing in the refrigerator for about one week.

Heat a medium-sized pot to boiling and add the shrimp. Cook for about three minutes, then drain and plunge into ice water to stop the cooking. Heat olive oil in a saute pan and add the asparagus spears. Cook for about three minutes. Drain the shrimp, pat dry with a paper towel, and add to the pan and stir fry them for a couple of minutes to get slightly browned.

Remove the shrimp and asparagus to a pan or bowl to cool. Using two salad bowls, divide the spring greens and arrange half the onions and half the cucumber in each bowl. Divide the shrimp and asparagus between the bowls, then add avocado pieces. Spoon about two tablespoons of the lemon vinaigrette the ingredients in each bowl.

Serves two.

Tip: Buy pre-cleaned and deveined  frozen shrimp to save time, and it make less mess in the kitchen. If you don’t have a fresh lemon, use 6 tablespoons of lemon juice. 

Image: Nutrition Information: Shrimp Salad