Low Carb Shrimp With Creole Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I made this for my best friend's birthday. She is on a low-carb diet but I was also cooking for kids and men (A challenge!) I had NO leftovers. This came from a Bon Appetit magazine. Very easy and very good. Ingredients:
3 tablespoons olive oil |
1 lb large shrimp, peeled,deveined,shells reserved |
1 tablespoon tomato paste |
2 cups canned low sodium chicken broth |
3 tablespoons brandy |
3 cloves garlic, sliced |
3 sprigs fresh thyme |
1/2 cup whipping cream |
12 ounces fully cooked andouille sausages |
1 onion, chopped |
1 red bell pepper, chopped |
2 teaspoons old bay seasoning |
chopped fresh parsley |
Directions:
1. Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
2. Add shrimp shells; saute until brown, about 5 minutes.
3. Reduce heat to medium low.
4. Mix in tomato paste.
5. Add broth, then brandy, garlic and thyme.
6. Simmer 20 minutes.
7. Strain into medum saucepan; pressing on solids.
8. Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
9. Heat 1 tablespoon oil in another heavy large skillet over medium heat.
10. Add shrimp; saute just until cooked through, about 2 minutes.
11. Transfer to bowl.
12. Add sausage and onion to skillet; cook until golden, about 4 minutes.
13. Add bell pepper and Old Bay seasoning; saute 3 minutes.
14. Return shrimp to skillet.
15. Add sauce and bring to simmer.
16. Sprinkle with parsley.
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