Keto Shrimp and Artichoke Risotto Recipe

Keto Shrimp And Artichoke Risotto Recipe

Ingredients

• 1/2 pound (225 g) extra small shrimp (6 1/70 count)
• 1/2 head cauliflower, shredded
• 1/2 cup (80 g) chopped onion
• 4 cloves garlic
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (4.5 g) dried basil, or 1/4 cup (10.6 g) chopped fresh basil
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14 ounces, or 400 g) artichoke hearts, drained and chopped
• 1 teaspoon Creole Seasoning
• 1/2 cup (120 ml) heavy cream
• 3/4 cup (75 g) grated Parmesan cheese
• 4 scallions, sliced, including the crisp part of the green shoot guar or xanthan

Method

1. Put the cauliflower in a microwaveable casserole dish with a lid
2. Add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes
3. While that’s happening, throw the onion and garlic in a big, heavy skillet along with the olive oil
4. Saute over medium-low heat until the microwave beeps-you want the onion to be turning translucent
5. When the cauliflowers done pull it out, drain it, and add it to the onions and garlic
6. Stir in the basil, lemon juice, salt, pepper, chopped artichoke hearts, Creole Seasoning, shrimp, and cream
7. Let the whole thing simmer for a minute or two to blend the flavors
8. Stir in the Parmesan and scallions, thicken just until good and creamy with guar or xanthan, and serve

Makes 4 servings

1. Each with 22 g protein; 14 g carbohydrate; 2 g dietary fiber; 12 g usable carbs

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