Ingredients (for 4 people)
• ½ cup chopped parsley
• 8 ounces crème fraiche
• 2 small zucchini diced into ½ inch cubes (or diced celery if you prefer)
• 1 pound cherry tomatoes
• 2 cloves garlic minced
• 6-7 tablespoons vegetable oil
• 2 stalks of rosemary
• 2 pounds shrimp, without the head
• ¼ teaspoon chili flakes
• 2 teaspoons lemon juice
Preparation
Mix parsley, crème fraiche, salt and ground white pepper for seasoning, set aside. Cut cherry tomatoes in half. In a large pan heat 2 tablespoons of oil. Add zucchini and let roast for two minutes. Add salt and pepper. Remove and put on a plate in a preheated oven. Add the remaining oil to the pan. Add shrimp on high heat for 2 minutes. Add tomatoes, garlic and rosemary. Let simmer for 1 minute. Add zucchini again. Season with chili flakes, ground white pepper and salt as needed. Add lemon juice and top with the crème fraiche mixture and take the pan to the table for serving.
Enjoy your low-carb meal!
If desired, you can add red, yellow or green diced bell peppers to add even more vegetables without increasing the carbs. You can also substitute cubed salmon for the shrimp.
If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.
Featured Image Photo Credit: © amenic181 / Shutterstock.com
