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New Orleans Shrimp From The Low-Carb Cookbook by Fran McCullough
Serves 1
2 teaspoons shrimp boil or Old Bay Seansoning per person
1/3 pound medium shrimp per person
1/4 lemon per person
Hot pepper sauce
Per Serving: Protein 30.6g; Fat 2.6g; Carbohydrate 2.2g
Heat a pot of water to the boil and add the spices and the lemon. Add the shrimp and cook just until they turn pink and curl. Remove immediately and drain. Serve with more lemon wedges and pass a bottle of hot pepper sauce..
2 teaspoons shrimp boil or Old Bay Seansoning per person
1/3 pound medium shrimp per person
1/4 lemon per person
Hot pepper sauce
Per Serving: Protein 30.6g; Fat 2.6g; Carbohydrate 2.2g
Heat a pot of water to the boil and add the spices and the lemon. Add the shrimp and cook just until they turn pink and curl. Remove immediately and drain. Serve with more lemon wedges and pass a bottle of hot pepper sauce..
