The Low Carb Lifestyle Podcast

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Today's Recipe #1: Creamy Coconut Shrimp by Mary L

Be sure you buy unsweetened coconut milk (not the kind used for pina coladas), and add enough red pepper flakes to accent the creamy sauce.

• 2 tablespoons peanut oil
• ½ small onion, finely chopped
• 1 tablespoon peeled and grated fresh ginger
• 3 garlic cloves, pushed through a press
• 1/8 teaspoon red pepper flakes (or more, to taste)
• 2 tomatoes, seeded and chopped
• 2/3 cup unsweetened coconut milk
• 2 pounds large shrimp, peeled and deveined
• Salt and pepper
• 3 tablespoons chopped fresh basil or cilantro

Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.

Makes four servings with 7g of carbohydrate each.

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Today's Recipe #2: Coconut Sauce
(modified from a recipe by Mylinh Nakry)

• 2 cups fresh coconut milk or 1 can unsweetened coconut milk
• 1 Tbsp. Splenda
• 1 Tbsp. ThickenThin NotStarch Thickener
• ¼ tsp. salt

Combine in small sauce pan. Simmer until sauce thickens.

Total yield contains 13g carbohydrate.