Shrimp Caprese (keto friendly)
Serves 4 to 6.
By Dennis W. Viau; modified from a recipe in Keto Restaurant Favorites by Maria Emmerich.
This typical caprese, made with fresh basil, tomatoes, and mozzarella cheese, it enhanced with shrimp and Parmesan or Romano cheese. It could easily be served with cooked pasta noodles such as fettuccine. Those are high in carbohydrates and I am on a keto diet; so I chose to server mine with “zoodles” made from zucchini.
Ingredients:
2 cups (340g) chopped fresh round or plum tomatoes, or quartered cherry or grape tomatoes
½ cup (20g) chopped fresh basil leaves, plus extra for garnish
2 tablespoons extra-virgin olive oil or avocado oil
3 cloves garlic, minced
1 teaspoon Italian seasoning or oregano
1½ teaspoons salt, divided
1¼ teaspoons ground black pepper, divided
2 tablespoons butter
½ cup (120ml) chicken bone broth or chicken stock, preferably homemade
1½ cups (350ml) heavy whipping cream
1 cup (115g) grated Parmesan or Romano cheese, plus extra for garnish
2 medium zucchini, spiraled or sliced into “zoodles”
1 pound (450g) medium shrimp, peeled and deveined
½ cup (60g) shredded mozzarella cheese
Directions:
Place the tomatoes in a large bowl. Add the basil, oil, garlic, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon pepper. Stir. Cover the bowl, place in the refrigerator, and let marinate 1 hour.
Melt the butter in a large skillet over medium heat. Add the broth, increase the heat, and bring to a boil. Reduce the liquid by about one quarter of its volume. Remove from the heat and stir in the heavy cream and cheese.
Arrange a rack in the upper part of the oven. Preheat the broiler to high.
Transfer the tomatoes to the sauce. If there is a lot of liquid in the bottom of the bowl, drain before adding the tomatoes to the sauce. Place the zoodles in a pan of boiling water. Return to the boil and cook less than a minute. Drain and arrange on a platter. Top with the sauce, retaining some for the final garnish.
Place the shrimp on a rimmed baking sheet and (optional) season with the remaining salt and pepper. Broil for 4 minutes or until the shrimp turns pink. Use tongs to turn the shrimp over. Top the shrimp with the mozzarella cheese and broil for 1 minute longer. Watch for browning. Note: I prefer less salt in my food; therefore, I didn’t season the shrimp.
Transfer the shrimp to the platter with the sauced zoodles. Drape lightly with additional sauce. Garnish with basil and Parmesan or Romano cheese. Serve.
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