Low Carb Seafood Corn Chowder


2- 6 oz. cans of Crab Meat
6 oz. Sea Scallops (diced)
1 lb. Extra Large Shrimp 18/20's (tails off, roughly chopped)
1- 8 oz. pkg. Louis Kemp Lobster Delights
4 slices Low Sodium Bacon (chopped in 1/2" pieces)
1- 12 oz. bag of Steamfresh Frozen Garlic Cauliflower (chopped)
1 1/2 cups Frozen Corn Kernels
1/2 Sweet Onion (diced)
2 stalks Celery (finely diced)
4 cups Low Sodium Chicken Broth
2 cups Milk (I used Lactaid)
2 cups Heavy Cream
1 to 2 tbsp Xanthan Gum (depending how thick you like it, I used 2)
1/2 tsp Dried Thyme
2 tbsp Old Bay seasoning
2 tsp Sea Salt
2 tbsp Diced Pimentos
2 tbsp Chopped Parsley
1 tbsp Butter *optional
Pepper to taste

Let's first start by cooking our bacon in the soup pot.  Once bacon is crisp remove it with a slotted spoon to some paper towel.  Depending on how fatty your bacon was you'll want to drain off all but 1 tbsp of the drippings.  Add your celery and onions to the bacon fat and saute over medium-low heat for 5 minutes.  Meanwhile season all your seafood with the salt and pepper to taste. Once your onions are translucent add your milk, heavy cream, broth, thyme and Old Bay to the pot and raise the heat to medium-high and bring to a simmer.  When soup is simmering you are ready to thicken it with the xanthan gum. (I like to use a small strainer and sift it in while whisking to avoid any clumping.)  Now add your frozen corn and cauliflower (which will help loosen the soup a little more.)  Simmer for 10 minutes then reduce the heat to medium-low and add all your seafood, bacon pieces and pimentos.  Continue to simmer for 10 minutes or until seafood is cooked through.  Now off the heat add your parsley, butter and season with pepper to taste.
This is a very comforting creamy chowder recipe for those cooler fall days.
Recipe makes A LOT of chowder (which is great if you have a large family like me.)

Serving size 1 cup
Makes about 10 servings

Low Carb Shrimp & Mushroom Pad Thai


12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings

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