Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)


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Saffron Spices

No recipe hunting. No ingredient shopping. No tedious prep. There's a problem loading this menu right now. Get fast, free delivery with Amazon Prime. You can make the whole recipe dairy free by swapping the Pecorino Romano cheese for nutritional yeast or vegan cheddar.


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One the cool things about aged cheeses like Pecorino Romano, is that most of the lactose has been eaten by the bacteria, so most people with dairy issues can eat it! If you want more keto seafood recipes, check out my juicy salmon patties with dairy free tartar sauce. The key to making low carb cheesy grits is to use freshly grated cauliflower rice. Start off by cooking some diced onions in a wide pot with a bit of avocado oil, and after 8 minutes, add 4 cloves of minced garlic.

Cauliflower rice has lots of moisture, so I like to cook it with the onions and garlic for good 10 minutes before adding the cooking liquid. Add the coconut milk and vegetable stock and cook for 25 minutes, stirring often. Make sure to check for seasoning after 15 minutes, you will most certainly need more salt.

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You can use any cheese you like, even vegan cheese or nutritional yeast to make the grits dairy free. Now that the low carb grits are done, you can make the spice crusted buttery shrimp. The first thing you want to do is make sure the shrimp are dry as can be. Wet shrimp will never get crusty in the pan, so sandwich 1 pound of peeled and cleaned shrimp in-between a few layers of paper towels and pat dry.

Hold off on adding any salt until right before the shrimp go in the pan, as salt draws out moisture and will make the shrimp wet. The key to making the best shrimp of your life is a smoking hot cast iron pan. Make sure the pan is preheated just above medium-high heat with 3 tablespoons of ghee, and once the ghee is smoking add half of the shrimp to the pan. Cook for minutes, until deep golden and crusty, flip and cook another 1 minute ten remove from the pan. Cooked shrimp will only last for 3 days in the fridge, I advise against freezing them because the texture becomes rubbery.


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  • No recipe hunting. No ingredient shopping. No tedious prep..
  • Fresh shrimp can be stored in the fridge for 2 days before cooking them, or you can freeze for 3 months. The cauliflower grits will last for 5 days in the fridge, or can be frozen for 3 months if desired. The shrimp are spice crusted and cooked in ghee, and served with creamy and cheesy cauliflower grits.

    So good you won't even realize it's keto. Your email address will not be published. Recipe Rating.

    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)
    Vegetarian Cooking: Vege Shrimps in Spice and Herb Sauce (Vegetarian Cooking - Vege Seafood Book 63)

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