Shrimp, mmm…teriyaki, mmm…snow peas…OH YUMMY!
I don’t know about you, but the traditional art of cooking up a delicious home-cooked meal that takes hours in the kitchen to prepare are long gone in the year 2006. It’s sad that we have such fast-paced lives, but it is the reality of the day. Sometimes I wish we could go back to the time when life was savored and people actually sat down together to enjoy a meal together while getting to know one another better. Sigh.
Anyways, I have an excellent recipe that will remind you of those classic dishes that Mom used to make today while conforming to the time constraints of living in modern society. It uses several nutritious high-quality low-carb ingredients, including shrimp, snow peas, extra virgin olive oil and water chestnuts. Compliments of our friends at Low-Carb Connoisseur, this recipe is sure to delight every friend and family member who is privileged to have a meal with you.
Remember to enjoy your time together with those you care about the most because you are never guaranteed how long you will have to spend with them before the good Lord decides to take you or them home. Make sure you have more “I’m glad I did” moments rather than the “I wish I had” moments when you reflect back on your life someday. Never regret showing more love, compassion, and friendship in a world that has become increasingly hateful, cold-hearted, and antagonistic.
Okay, I’m off my soapbox now. For this recipe, be sure to blanch the snow peas and sear the shrimp to save time. ENJOY!
LOW-CARB TERIYAKI SHRIMP WITH SNOW PEAS
1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
Salt
1 Teapoon Emeril’s Asian Seasoning
1 tablespoon Colavita Extra Virgin Olive Oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Steel’s Wasabi Teriyaki sauce
1. Bring a medium pot of water to a boil. Sprinkle shrimp with salt, Emeril’s Asian Seasoning and toss.
2. Heat oil in 12-inch skillet over high heat until very hot. Add shrimp in a single layer and cook 1 to 1-1/2 minutes per side, until golden and cooked through. Meanwhile, drop snow peas into boiling water, cook just 20 seconds, drain.
3. Add snow peas, water chestnuts and sauce to skillet with shrimp. Mix well and heat through briefly.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 5 minutes
Carbohydrates: 10.5g
Net Carbs: 7.5g
Fiber: 3g
Protein: 36g
Fat: 8g
Calories: 259
OPTIONAL RECIPE VARIATION: I was looking at this recipe and realized how easy it would be to incorporate Konjac shirataki noodles into this recipe in Step 3 of the cooking procedures and stir fry it with the other ingredients. Mmmm, I’m liking that! Give it a try to add some more fiber to this recipe without the extra carbs!
