Atkins Seafood Recipes

Ingredients:

2 tbsp peanut oil
1/2 small onion, finely chopped
1 tbsp fresh ginger, peeled, grated
3 clove garlic, pushed through a press
1/8 tsp red pepper flakes, (or more, to taste)
2 tomatoes, seeded, chopped
2/3 cup unsweetened coconut milk
2 lb large shrimp, peeled, de-veined
salt and pepper
3 tbsp fresh basil/cilantro, chopped

Instructions:

Be sure you buy unsweetened coconut milk (not the kind used for piña
coladas), and add enough red pepper flakes to accent the creamy sauce.

1. Heat oil in a large nonstick skillet over medium heat. Cook onion 3
minutes, until softened. Stir in ginger, garlic, and red pepper flakes;
cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until
mixture thickens.

2. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add salt
and freshly ground black pepper to taste. Sprinkle with cilantro before
serving.


Servings: 4

Prep time: 20 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 5 grams

Net Carbs: 4 grams

Fiber: 1 grams

Protein: 30 grams

Fat: 16.5 grams

Calories: 288

Servings: 1