Shrimp Imonelli Low Carb Low Fat Recipes

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SHRIMP IMONELLI - LOW CARB & LOW FAT



Shrimp Imonelli - Low Carb & Low Fat image

This is a reduction on calories and carbs for this superb recipe - it is challenging to find one that fits both mine and my husbands needs, however, this I believe fits the bill quite nicely! For it to be low carb, serve over grilled or baked portabello mushrooms. To keep low fat as is, serve over pasta. Bon Appetito!

Provided by lburkett

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shrimp
1 tablespoon olive oil
1/4 cup white wine
5 minced garlic cloves
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon nutmeg (optional)

Steps:

  • Place olive oil in skillet on medium heat, add shrimp and saute for 4 minutes.
  • Add salt, garlic, oregano, pepper, nutmeg, and white wine.
  • Bring to a boil for a minute, remove from heat.
  • Serve over pasta or grilled portabello mushroom.

SHRIMP IMONELLI



Shrimp Imonelli image

Imonelli's is a local Italian restaurant that serves great Italian food with a South Louisiana influence. The original recipe serves this over pasta, but DH & I prefer to grill whole Portabella mushrooms and serve it over the grilled mushrooms instead of pasta. If you make this change it now becomes a low carbohydrate meal. To grill your Portabellas rinse them under cool water and using a small spoon gently remove the gills on the underside. Rub with olive oil and season to taste. We really like to sprinkle Emeril's Essence on ours then grill. Also, please do not overcook your shrimp or they will be tough and chewy.

Provided by Luby Luby Luby

Categories     Very Low Carbs

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs shrimp, peeled and deveined
1 tablespoon olive oil
1 1/2 teaspoons nutmeg
2 teaspoons salt
1/2 teaspoon white pepper
2 teaspoons black pepper
2 teaspoons crushed oregano leaves
3 teaspoons minced garlic
2/3 cup dry white wine
2/3 cup heavy cream
6 tablespoons parmesan cheese

Steps:

  • Heat olive oil in large skillet over medium high heat until hot.
  • Add shrimp and saute' for 2 minutes.
  • Add nutmeg, salt, black pepper, white pepper, oregano, garlic and wine.
  • Bring to a boil and cook for 1 minute.
  • Remove shrimp from skillet with a slotted spoon and set aside.
  • Simmer until liquid is reduced by half.
  • Add cream and Parmesan cheese to skillet. Bring to a simmer and cook until slightly thickened.
  • Add shrimp and simmer for 2 minutes.

Nutrition Facts : Calories 470, Fat 23.1, SaturatedFat 11.8, Cholesterol 502.7, Sodium 1803, Carbohydrate 5, Fiber 1, Sugar 0.8, Protein 51.5

LOW-CARB SHRIMP ENCHILADAS



Low-Carb Shrimp Enchiladas image

A low-carb version of shrimp enchiladas.

Provided by Gizmo5

Categories     Enchiladas

Time 45m

Yield 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
20 each uncooked medium shrimp, peeled and deveined
1 red bell pepper, chopped
½ sweet onion, chopped
5 each low-carb tortillas
¼ cup enchilada sauce
⅓ cup 2% milk shredded Cheddar cheese
⅓ cup 2% milk shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
  • Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
  • Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
  • Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g

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