Thursday, March 6, 2014

LOW CARB APPETIZERS.....COCONUT SHRIMP(click here to print)

Yield: 3 Servings

Ingredients:

  • 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
  • 1/3 cup coconut flour
  • 1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • Optional sugar substitute equal to one tablespoon sugar
  • 1/2 cup shredded coconut - unsweetened
  • cooking oil of your choice (olive oil)

Preparation:

1. Mix coconut flour with red and black peppers, and salt.

2. Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Add sweetener if desired.

3. Put shredded coconut in a separate dish.

4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.

5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.

6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.

7. Remove from the pan to a paper towel to drain.  TIP:  I use sugar free seafood sauce for dipping


Seafood Sauce:  1/4 cup melted butter, 1 tsp garlic salt, 1 tsp finely chopped parsley, 1 tsp. hot pepper sauce, 1/4 cup sugar free ketchup.  Mix and serve with shrimp

Nutritional Information: Each of 3 servings has 3 to 4 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 434 calories.

Recipe submitted by Edith Weil

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