Low Carb Seafood Recipes

Ingredients:

2 tbsp olive oil, divided
2 tbsp atkins bake mix
2 celery stalks, chopped
1 small green bell pepper, seeded, chopped
1 small onion, chopped
2 can reduced sodium chicken broth -, (14 1/2 oz ea)
1 cup water
1 cup diced stewed tomatoes
2 tsp creole seasoning blend
2 garlic cloves, pressed
1 lb collard greens, washed, cut strips
1 = (or two 10-oz packages frozen)
1 package frozen cut okra - (10 oz)
2 lb large shrimp, shelled, deveined
1 hot red pepper sauce
1 salt, to taste
1 freshly-ground black pepper, to taste

Instructions:

In a large saucepan, heat oil over medium heat, whisk in bake mix and cook,
whisking, until golden brown and bubbly, about 5 minutes. Add celery,
bell pepper and onion and cook, stirring occasionally, 5 minutes, until
vegetables are softened.

Add chicken broth, water, tomatoes, Creole seasoning and garlic to
vegetable mixture and bring to a boil. Add collards and okra, cover and
cook until collards are tender, about 10 minutes.

Add shrimp to gumbo, mix well, cover, and cook 3 to 4 minutes, until shrimp
are pink and cooked through. Season to taste with hot pepper sauce, salt
and pepper.

This recipe yields 6 servings.

Carbohydrates: 16.5 grams
Net Carbs: 10.5 grams
Fiber: 6 grams
Protein: 26 grams
Fat: 7 grams
Calories: 232

Description:
"Creole spices, fresh seafood and lots of Southern vegetables make
this stew hearty, flavorful and full of glorious colors."

Servings: 6