Sunday night is the time to enjoy dinner and catch our breath before the work/school week. I originally planned shrimp scampi for dinner but changed directions when I realized I was missing a few ingredients and clearly did not want to run to the store. This turned out to be the best dinner in-spite of my quick change of direction!
Keto Friendly BBQ Shrimp
3 pounds shrimp thawed, peeled & deveined
1/2 cup ghee ( can sub butter)
1/2 cup olive oil
1/4 cup chili sauce( I used Organicville)
1/4 cup Coconut Aminos( can sub Worcestershire sauce)
1/4 cup lemon juice
4 garlic cloves, minced
2 tablespoons Creole seasoning ( I used Tony Chachere’s)
2 Tablespoons lemon juice
2 Tablespoon chopped fresh rosemary
1/2 teaspoon hot sauce ( I used LEE Kim Kee Sriracha chili sauce)
1/4 cup green onions chopped
Melt ghee, olive oil in a medium skillet or sauté pan. Then sauté garlic and fresh rosemary. Then add shrimp sauté three minutes then reduce temperature. While on low stir in chili sauce, coconut aminos, lemon juice, and hot sauce. Simmer 5-8 minutes. Salt & Pepper to taste. Top with green onions. Traditionally served and sopped up with crusty French bread. We had rosemary flat bread!
Adapted from Fathead cracker
• 3 cups mozzarella shredded
• 2 Tbsps ghee (can sub butter)
• 4 Tbsp cream cheese ( we used Green Valley organic lactose free
• 3/4 cups coconut flour
• 2 eggs
• 1 Tbsp fresh rosemary
• 1 teaspoon salt
Melt mozzarella, ghee, and cream cheese over low heat. When melted put it in a mixing bowl or stand mixer then add eggs, flour, rosemary, and salt. Mix well.
Then roll out between parchment paper as thin as you can. Use a fork to perforate the dough. Cut into wedges. Bake on a stone if you have one. Bake 10 minutes at 425 degrees. Cool on a baking rack.