Low Carb Friends  
Netrition.com - Tools - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
FAQ Search Today's Posts Mark Forums Read

Forum Jump
Thread Tools Display Modes
Old 06-17-2013, 01:38 PM   #1
olive oyl
Junior LCF Member
olive oyl's Avatar
Join Date: Jun 2013
Location: Indiana
Posts: 52
Gallery: olive oyl
Stats: 10 lbs. for every decade, yep that's me...
WOE: Keeping it under 30 carbs
Start Date: 5.23.13 & Committed...
Barefoot Contessa's Baked Shrimp Scampi

I think this could easily be modified for low carb by leaving of the panko and the egg crumb coating. What do you think? Is it a winner? It would be so good over zoodles. Why couldn't we just dump the spices and the parsley into the marinade instead of incorporating it into the crumb mixture.

Following is her recipe with the Panko, which could easily be omitted...

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Last edited by olive oyl; 06-17-2013 at 01:39 PM..
olive oyl is offline   Reply With Quote

Sponsored Links
Old 06-17-2013, 04:29 PM   #2
Senior LCF Member
judytab's Avatar
Join Date: May 2003
Location: Garland, TX
Posts: 425
Gallery: judytab
WOE: general LC
I've seen her do that recipe also and wondered about low carbing it. It seems the only thing to sub would be the crumbs. Maybe sub equal amounts of pork rind crumbs and grated Parmesan? I think the flavor of parmesan would go well with that recipe.
judytab is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -7. The time now is 06:49 AM.

Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.