We’ve kicked off another round of “healthy eating” here at Unintended Domesticity, HQ. I’m calling it “pre-gaming” for the inevitable holiday weight gain. So, much to the hubby’s chagrin, we’ve once again cut out grains & added sugar from our diets.
The hubby in particular considers a low-carb diet something akin to torture. He simply loves his breads, pastas, pizza, and sweets. But what’s even worse that giving up his favorites is the amount of (gasp) vegetables I make him eat when we’re low-carb. (The horror, right?)
So to ease him back into the low-carb scene, I started us off with low-country style shrimp boil, where the focus is on the seafood and spice. The recipe below was perfect for three servings, so adjust accordingly for your own brood. I also replaced the traditional red potatoes with mushrooms to further reduce the carb count, but you can really do either.
- 1 lb large shrimp, unpeeled
- 1 lb sausage, any variety
- 2 ears of fresh corn, shucked and cut into thirds
- 1 pkg of whole white mushrooms
- 1/2 one onion, sliced in long strips
- 8 garlic cloves
- 1 bag of Zatarain’s crawfish, shrimp, and crab boil-in-a-bag
- 1 lemon
- 4 tbsp salt
- 2 cups of beer of your choice
- 1 tbsp cayenne
- 1 tbsp black pepper
- 1 tbsp hot sauce (optional)
- Parsley or scallion to garnish
- Add the boil bag, quartered lemon, and salt in the bottom compartment of a strainer pot, then fill the top pot with beer and water until about 2/3 full. Bring to a boil.
- Once boiling, add all remaining ingredients except the shrimp, and boil for 10 minutes, stirring occasionally.
- Add the shrimp, then boil for appx 90 seconds.
- Strain out the boil water (no need to shake, a little remaining moisture is good for flavor) and plate.
- Sprinkle with chopped scallions or parsley, whatever you have on hand.
Voila! It’s really that easy – this meal, prep and all comes together in less than 30 minutes and, even in its carb free version, is husband-approved.