Low Carb Spicy Recipes

Ingredients:

1 === crepes ===
3 large eggs
2 tbsp atkins bake mix
1 tsp curry powder
1 tbsp heavy cream
1 tbsp water
2 tsp butter
1 === filling ===
1 carrot, cut 1/4 dice
1/2 small celery stalk, cut 1/4 dice
1/2 lb small shrimp, cleaned, deveined
1/2 lb scrod or cod fillet, cut 1/2 pieces
2 tbsp butter, plus
1 additional butter for baking
2 tbsp atkins bake mix
2 tsp curry powder
1/2 tsp salt
1/2 cup heavy cream
1/2 tsp grated lemon peel
2 tbsp chopped parsley
1 lemon slices, for garnish

Instructions:

For Crepes: In a blender, combine eggs, bake mix, curry powder, cream and
water. Blend on high speed until batter is thin and smooth. Melt 1/4
teaspoon of the butter in an 8-inch nonstick skillet over medium-high heat,
add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly
browned on the bottom, about 1 minute. Flip crepe and cook until lightly
browned (about 30 seconds). Transfer to a plate. Repeat with remaining
batter and butter to make 8 crepes.

For Filling: Heat oven to 400 degrees. In saucepan, combine carrot,
celery and 3/4 cup water and cover. Bring to a boil over high heat, reduce
heat to low and simmer 5 minutes until vegetables are tender. Add shrimp
and fish, cover and cook until shrimp are pink, about 3 minutes. Remove
from heat.

In a large nonstick skillet, melt butter over medium heat, whisk in the
bake mix, curry powder and salt. Cook, whisking, until mixture bubbles.
Drain liquid from cooking shrimp into the curry mixture and whisk until
smooth. Whisk in cream and lemon peel and simmer until thick, about 5
minutes. Gently stir in shrimp mixture and 1 tablespoon parsley.

Butter a shallow baking dish or pan. Arrange a crepe on a plate with first
side that was cooked facing down. Spoon about 1/3 cup of shrimp mixture
(1/8 of whole amount) across the center of side of crepe. Fold sides of
crepe over filling and arrange in prepared baking dish. Repeat with
remaining crepes and filling. Dot with butter and remaining parsley and
bake until heated through, about 5 minutes. Garnish with lemon slices.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 4.5 grams
Fiber: 2 grams
Protein: 24 grams
Fat: 26 grams
Calories: 372

Comments: The crepes can be filled and refrigerated up to a day ahead.
Just add a little extra baking time so they will heat through. This recipe
is a bit longer than most, as is the ingredient list, but its well worth
the little bit of extra work.

Servings: 4