Lowcarbezine!

Saigon Shrimp

Here's a sample recipe from 15 Minute Low-Carb Recipes. Hope you enjoy it!!

Saigon Shrimp

Vietnamese style - hot and a little sweet.

Scant 1/2 teaspoon salt (2 ml)
Scant 1/2 teaspoon pepper (2 ml)
1 1/2 teaspoons Splenda (7 ml)
3 scallions
4 tablespoons peanut or canola oil (60 ml)
1 pound large shrimp, shelled and cleaned (0.5 kg)
1 1/2 teaspoons chili garlic paste (7 ml)
2 teaspoons minced garlic (10 ml)

Mix together the salt, pepper, and Splenda in a small dish or cup, keep by stove. Slice scallions thinly, and set aside. Gather all your ingredients except the scallions together - the actual cooking of this dish is lightening fast!

In a wok or heavy skillet, over highest heat, heat the oil. Add the shrimp, and stir-fry for 2-3 minutes, or until the shrimp are about 2/3 pink. Add the chili garlic paste and the garlic, and keep stir frying. When the shrimp are pink all over and all the way through, sprinkle the salt/pepper/Splenda mixture over them, stir for just another 10 seconds or so, then turn off flame and divide the shrimp between three serving plates. Top each serving with a scattering of sliced scallion, and serve.

3 servings, each with 2 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 1 gram. 25 grams of protein, and 288 calories.

About Chili Garlic Paste - This is actually a traditional Asian ingredient, consisting mostly, as the name strongly implies, of hot chilies and garlic. This seasoning saves lots of time when we want a recipe to be both hotly spicy and garlicky. Chili garlic paste comes in jars, and keeps for months in the refrigerator. Worth seeking out at Asian markets, or particularly complete grocery stores.

Posted by HoldTheToast at October 8, 2003 08:45 PM