Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Orema · 01-13-2015, 07:34 AM

Ingredients
2 lbs large wild shrimp, peeled and deveined
4 Tbsp grassfed butter
3 cloves garlic, minced
2 organic lemons
3 medium zucchini, cut into zucchini noodles
Optional: Red pepper flakes, to taste

Instructions
Precook the zucchini noodles by lightly steaming them until almost tender.
Heat 2 Tbsp of butter in a large skillet or medium high heat
Add the garlic and stir into the butter.
Add the shrimp and sear for 1-2 minutes per side.
Add the lemon juice and salt & pepper to taste
Add the zucchini noodles and toss in the sauce.
Yield: 4 servings

Notes
Net Carb Count*: 5.91 per serving (serves 4)

Total Carb Count: 8.38 per serving (serves 4)

*Note net carb count = Total carbs - fiber.

Carb counts are estimated based on the products used by the chef. Check nutrition labels for accurate carb counts and gluten information.

01-13-2015, 07:34 AM	#271
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Single Join Date: Dec 2013 Location: Cottage of Content Posts: 13,056 My Photo Gallery Thanks: 41,107 Thanked 34,160 Times in 8,619 Posts Rep Power: 21474860	5 Ingredient Shrimp Scampi with Zoodles 5 Ingredient Shrimp Scampi with Zoodles Ingredients 2 lbs large wild shrimp, peeled and deveined 4 Tbsp grassfed butter 3 cloves garlic, minced 2 organic lemons 3 medium zucchini, cut into zucchini noodles Optional: Red pepper flakes, to taste Instructions Precook the zucchini noodles by lightly steaming them until almost tender. Heat 2 Tbsp of butter in a large skillet or medium high heat Add the garlic and stir into the butter. Add the shrimp and sear for 1-2 minutes per side. Add the lemon juice and salt & pepper to taste Add the zucchini noodles and toss in the sauce. Yield: 4 servings Notes Net Carb Count: 5.91 per serving (serves 4) Total Carb Count: 8.38 per serving (serves 4) Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products used by the chef. Check nutrition labels for accurate carb counts and gluten information.