Creamy Garlic Parmesan Shrimp - Keto Recipes - Lemon Garlic Shrimp Recipe

Thanks for stopping by No Hippie BBQ. I'm Lyle. What I'm going to be making today is going to be a creamy garlic parmesan shrimp. This is going to be perfect for you guys that are out there trying to cut some carbs out of your diet because this is virtually carb free. This is a very simple recipe. I was actually going to get a little bit more complicated with this but then I just decided you know what let's just go out with something a little on the simple side. Before we get into the cooking I want to bring you guys in let you take a look what my ingredients are and then we'll get rolling. So we just need a few simple ingredients to knock this out. Now our first ingredient is going to be shrimp. Now I'm using 13-15 count shrimp and one of the main reasons I'm going with the larger shrimp like this is that I'm not going to be eating this with pasta. I'm going to be eating this with like a cauliflower mash and I like the bigger shrimp with that. If I'm going with pasta I usually go with a little bit of a smaller shrimp. We have some parsley that's been minced up. A little optional ingredient I'm throwing in here is we have some basil that I've chopped up. This basil was in my freezer and I figured this would be the perfect recipe to add this in on. We have some thinly sliced garlic, some chicken stock, heavy cream, parmesan cheese, and we have butter and we're going to be seasoning the shrimp and the sauce when we're done with just salt and pepper. Can't get much easier than that. Well let's get started. Now I will be having the ingredients and amounts in the description below. The first thing that I'm going to do is cook this shrimp and I'm cooking it in butter and sometimes if you're cooking butter at a high temperature it gets a little brown. I'm not going to really worry about that in this recipe. If you don't want it to be brown and you want to still use butter you can make your own clarified butter and I'm going to leave a link to that recipe in the iCard above in case you want to do that. So I'm just laying them down on one side. We're going to cook them until they just start turning pink and then we'll flip them over and I will be seasoning them with salt and pepper. Now that we have it seasoned up we're going to cook these until they start turning pink. A few of them look like they are already. Let's take a look at them. You know what I'm fine with that and these do not need to be cooked all the way through because they are going to have a chance to cook a little bit in that sauce that we're going to be making. So now that we have these turning pink on both sides and seasoned they're not fully cooked all the way through but we do want to remove them and set them aside. And now that we have our shrimp out I'm going to throw in our garlic slices and just a tad bit of butter. We're going to turn down the heat a little bit and we're just going to cook this for about three minutes just to soften up the garlic. Now that this garlic's had a chance to cook for about three minutes now is going to be the time when you determine how creamy you want it and you're going to determine that by how much cream and chicken stock or wine that you add to it. I don't want mine super creamy so I'm not going to add a ton of it. I'm just going to go with just a little bit and enough cream just to kind of lighten it up. Stir that in. I'm going to add my basil now and this is going to be your personal preference. Like I said this is something that I'm kind of adding at the last minute and I'm going to add our parsley at the end and our parmesan cheese. I happen to cut mine into thin ribbons. You can either grate it or however you want and I'm going to eyeball this. I'm going to reduce the heat and I'm going to wait for this to thicken up a little bit and then we're going to add our shrimp in. So after about 10 minutes this is starting to thicken up. Now one of the reasons why I did not season this beforehand was when you're cooking with parmesan cheese sometimes it can get a little salty which it did in this particular recipe so I'm going to throw in my salt or not my salt my pepper and then I'm going to add my shrimp back in and I'm going to keep this on simmer not simmer I'm going to put it on low for five minutes. In the meantime I will throw in a little bit of this parsley and we'll add a little bit more down the road if needed. You know one thing I'm going to do I just tasted it and I just something just came to me. I had an extra half a lemon left over. Let's add that in. Brighten it up a bit. So I let this shrimp cook for about another five minutes total two and a half minutes on one side two and a half minutes on the other side back in the sauce. I did taste the sauce and I'm telling you that lemon is the play. Definitely rock with that lemon. Anyway this is a done deal. I'm going to plate up, taste it, see what we think. That's what it looked like all plated up. Now like I said I'm going to be rocking mine with a little bit of cauliflower mash but this would be great with pasta. I mean you could probably pair this with about anything but you know let's get in. I am absolutely glad I went with that lemon. That just brightens everything up. Now when you're making this one of the things I just want to stress is when you're reducing that cream and either wine or chicken stock and the parmesan cheese down make sure you don't put the shrimp in at that point because you will end up overcooking your shrimp. You want to add that near the end just to make sure it's not overcooked. This shrimp happens to be cooked perfectly. Before I take another bite, which I could, I'd like to thank you guys for stopping by No Hippie Barbecue. I appreciate it. Comment, subscribe, and I'm out.