ALLRECIPES.COM 60 AUG/SEPT 2019
KETO SHRIMP SCAMPI
PHOTO ON PREVIOUS PAGE
HANDS-ON 10 MIN TOTAL 20 MIN
SERVES 4 SUBMITTED BY FRANCE C.
NEW RECIPE GO ONLINE TO RATE & REVIEW
Shirataki are long, white noodles, also
known as “miracle noodles.” These
traditional Japanese noodles are made
from the konjac yam, which makes
them carb-free and keto-friendly.
2 (8-oz.) pkg. shirataki noodles,
drained and rinsed
1 Tbsp. olive oil
1 Tbsp. minced shallot
2 cloves garlic, minced
¼ tsp. crushed red pepper
1 lb. fresh shrimp, peeled
and deveined [You can
leave the tails on for a dish
that looks more striking.]
¼ tsp. salt
¼ cup dry white wine
2 Tbsp. butter
1 Tbsp. chopped
fresh parsley- Cover noodles with water in a
saucepan and bring to a boil. Reduce
heat and simmer 5 minutes. Drain. - Return noodles to saucepan; cook,
stirring occasionally, over medium
heat to remove any excess moisture,
5 to 6 minutes. Remove from heat
and, if desired, snip with kitchen
scissors for shorter noodles. - Meanwhile, heat oil in a large
skillet over medium heat. Add shallot;
cook, stirring, until translucent, 2 to
3 minutes. Add garlic and crushed
red pepper; cook, stirring, 1 minute.
Add shrimp; cook until opaque, 4 to
6 minutes more. Sprinkle with salt. - Transfer shrimp to a bowl,
reserving drippings in skillet. Whisk
white wine and butter into skillet;
cook until fully incorporated and
sauce thickens slightly, 3 to 4 minutes. - Return shrimp to skillet. Add
noodles, sprinkle with parsley, and toss
to combine.
armagazine.com/keto-shrimp-scampi
HEALTHY QUICK GLUTEN-FREE
PER 1-CUP SERVING: 203 CAL; 10G FAT
(4G SAT); 23G PRO; 3G CARB (0G FIBER,
0G SUGARS); 327MG SODIUM
(^) 161 REVIEWS
4 (5- to 6-oz.) center-cut salmon
fillets, about 1½ inches thick
¼ tsp. kosher salt
1 clove garlic, sliced
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh flat-leaf
parsley
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
Pinch cayenne pepper
- Position oven rack 5 to 6 inches from
heat source and preheat broiler. Line a
rimmed baking sheet with foil and coat
lightly with cooking spray.
2. Arrange fillets on prepared baking
sheet and sprinkle with salt. Grind garlic,
tarragon, and parsley in a small food
processor or with a mortar and pestle
until a loose paste. Add mayonnaise,
Dijon, lemon juice, and cayenne; pulse
until combined. Spread over fillets.
3. Broil until fillets are well-browned,
about 5 minutes. Reduce heat to 450°F.
Continue baking until salmon flakes
easily with a fork, 5 to 7 minutes, or until
an instant-read thermometer inserted
into thickest parts registers 130°F.
armagazine.com/chef-johns-salmon
HEALTHY QUICK GLUTEN-FREE
PER 5-OZ. SERVING: 569 CAL; 36G FAT (5G SAT);
57G PRO; 2G CARB (0G FIBER, 0G SUGARS);
431MG SODIUM
CHEF JOHN’S SALMON
HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY CHEF JOHN
“I added panko
crumbs and
freshly grated
Parmesan, which
made it a little
crispier. The
flavors were
wonderful, and
the leftovers were
even better.”- STACY SCHELLBACH
HAAPALA
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