|03-26-2012, 06:13 PM||#1|
Major LCF Poster!
favorite seafood recipes?
I made this tonight. I was very easy and quite the gourmet dinner!
Crabmeat Stuffed Shrimp
40 Large Shrimp
1 lb crabmeat (I bought claw meat in a container from Sam's club)
2 tbs mayonnaise
1/2 cup low carb bread crumbs, divided in half
2 tsp dry mustard
2 tsp Old Bay seafood seasoning
2 tsp worcestershire sauce
1 tsp hot sauce
2 tsp lemon juice
2 tbs each, finely chopped green and red pepper and spring onion, sauteed lightly in a teaspoon of olive oil
reserved bread crumbs
2 tbs butter or combination of butter and olive oil
Shell the shrimp, leaving on the tail. Butterfly by cutting most of the way through the back where the vein is (pull the vein out if it is still there. I use easy-peel shrimp that is already deveined)
Mix all of the stuffing ingredients together, reserving half of the bread crumbs.
press the shrimp down flat with the tail sticking up. The cut side will be on the bottom.
put a dollop of stuffing on top of each flattened shrimp.
sprinkle a few bread crumbs on top of each stuffed shrimp and fold the tail over the top and stick down into the stuffing
Melt and drizzle the butter/olive oil over all.
Bake 25-30 minutes at 350, until stuffing is golden brown.
Serve over a bed of steamed fresh spinach.
Makes 8 servings, 200 calories each, 3 net carbs each
note: I actually took half of the stuffing and made 2 large crabcakes and stuck them in the freezer and filled 20 shrimp with the rest of the stuffing.
Last edited by dianafoot; 03-26-2012 at 06:33 PM..
|03-26-2012, 10:59 PM||#2|
Senior LCF Member
Join Date: Jan 2003
Location: Southern California
Stats: Highest =202 (post-pregnancy 1 of 2)/142.6, 5'8"
WOE: LC, hcg, JUDDD
Oh my! These look amazing! Thanks for sharing! I can't wait to get a taste of back east with that Old Bay!
|03-27-2012, 08:09 AM||#4|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Those look scruptious, Diana. I've not seen crab at Sam's. I don't like what my two local stores get in, so I'll check out the crab at Sam's soon. Thanks for posting this. I love seafood so much it would be hard to pick a fav recipe.....but steamed lobster is certainly at the top of my list
My second favorite is my Crawfish Etouffee which I fix monthly.
2 T. CarbQuick bake mix, sifted (or Carbalose flour)
2 T. salad oil of your choice
1 c. chopped yellow onion
½ c. chopped green onion
1 c. chopped celery
1 c. chopped green pepper
2 cloves minced garlic
½ c. chopped parsley
4 coarsely chopped, seeded small Roma tomatoes
12 oz. crawfish tails
1½ c. seafood stock or chicken broth
1 tsp. (or more) my Seafood Spice Blend
¼ tsp. each salt, black and cayenne pepper
½ stick butter
10 drops Tobasco to start (add more to taste at end of cooking)
DIRECTIONS: Chop the yellow onion, celery and bell pepper and have it at the ready by your stove. I use my non-stick wok for this but any large skillet will do. Heat oil and add CarbQuick. Whisk constantly on high heat. You want to brown the roux as dark brown as you can get it without it getting black (burned). This can burn in the blink of an eye once it gets really hot, so absolutely DO NOT get distracted or walk away from the stove while making a roux! The second it gets to a dark brown color, immediately dump the chopped vegetables in the pan to drop the temperature of the mix and halt further cooking. Now you can relax and continue to put the dish together leisurely.
Place the half stick of butter in the pan and saute the veggies until the onion begins to get soft and caramelizes a bit. When this is for company, I have to confess I usually put a WHOLE stick of butter in this dish, but only the 1/2 is calculated in nutritional info below. When onion is caramelized, add all remaining ingredients except the green onion. This should be added just minutes before serving as you want in only partially cooked. Cover and simmer on lowest heat about 1-2 hours. You’ll know when it’s done, because it isn’t until it tastes good! Add green onions, cook 5 minutes longer. I like to dust with xanthan gum several times, stirring between each addition, to slightly thicken. You may not want to thicken yours at all. Serve in bowls like soup or stew, with a green salad.
Traditionally this seafood stew is served with a big scoop of rice in the center (not allowed until the grain rung of OWL). If you are already there, brown rice would be a healthy choice.
NUTRITIONAL INFO: Makes 4 servings, each containing:
20.18 g fat
13.88 g carbs
4.38 g fiber
17.63 g protein
approx. 700 mg. sodium
9.50 g NET CARBS
|03-27-2012, 11:13 AM||#7|
Major LCF Poster!
Join Date: Jul 2008
Location: Texas Gulf Coast
Gallery: The Chicken Lady
Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
This is always requested at any family gathering and by far my favorite seafood recipe. The picture has rice in it...which is the way DH likes to eat his. Most of us eat it without the rice but I was in a hurry the day I snapped this picture and just grabbed DH's bowl out from in front of him because he was the only one who hadn't started eating yet.
3 tablespoons olive oil
8 cloves garlic (minced)
2 large onions (chopped)
1 large bell pepper (chopped)
4 large ribs celery (chopped)
2-14oz cans diced tomatoes
1-8oz can tomato sauce
2-10oz packages frozen okra
1 bunch parsley ~leaves only~ (chopped)
1 bunch green onions (chopped)
2 tablespoons chicken bullion
1 tablespoon liquid crab boil
1 gallon water
2 lb. Shrimp ~peeled & de-veined
2 lb. Frozen ~meat only~ craw fish tails
2 lb. Mild flavored white fish (chopped in 1 in. cubes)
3 lb. Crab (my favorite is Rock Crab claws but any good crab will do)
In a large gumbo pot heat the olive oil and sauté the onion, bell pepper, and celery until they are tender.
Add the garlic and sauté until you start to smell it.
Add the tomatoes, parsley, green onions, tomato sauce, water, crab boil, and chicken bullion. Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
Add the okra and bring back to a boil, simmer for 15 minutes.
Add seafood bring back to a boil and simmer for 10 minutes. Taste and adjust
This is of course a double recipe.
1 can – drained – Wild Alaskan Sockeye Red Salmon (my favorite)
4 eggs, beaten
1/4 cup coconut flour
1/2 teaspoon Garlic Seasoned Salt
Pinch of Old Bay
Mix the eggs and the coconut flour together until you have the consistency of fluffy mashed potatoes. Mix egg mixture with the rest of the ingredients. Form patties, coat with popcorn meal or some other whole grain cornmeal and fry.
Makes 4 large patties.
Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow.
Last edited by The Chicken Lady; 03-27-2012 at 11:17 AM..
|03-28-2012, 09:04 AM||#8|
Major LCF Poster!
Those salmon patties look wonderful! I bought a can of salmon last week on a lark (haven't bought canned salmon since 1970-something). This is EXACTLY what I will be making with it! Thanks!
|03-28-2012, 11:56 AM||#9|
Major LCF Poster!
Wow, I scrolled to the bottom of the page last time I looked and missed the Crawfish Etouffee and Seafood Gumbo. Both of those look like something you'd get in a high end restaurant. Thanks for the recipes!