20039 My husband discovered chimmichurri by accident, when he came across a parsley sauce recipe for steak in Cook’s Illustrated. It wasn’t until much later that we discovered that this delicious sauce was essentially the famed Argentinian Chimmichurri. Like any … Read more
Maria Emmerich has teamed up with ASweetLife and low carb food bloggers, Mellissa Sevigny and Carolyn Ketchum to create a perfect World Diabetes Day dinner. Join us each day this week for mouth-watering recipes. A spectacular dessert recipe will be posted on World Diabetes Day, along with the kickoff of our Le Creuset giveaway. Stay tuned!
The name Etouffée refers to “smothering” the seafood with a heavy sauce. I sub out the rice with cauliflower rice and use Swerve instead of the sugar in a traditional Etouffee dish to make this very low carb yet super tasty Shrimp Etouffee.
3 TBS coconut oil
1 yellow onion, peeled and chopped
3 strips bacon, chopped
1/4 tsp Celtic sea salt
1/2 green sweet bell pepper, seeded and chopped
3 cloves garlic, peeled and crushed
3 TBS tomato paste
2 bay leaves
1 TBS whole basil leaves
1 TBS whole thyme leaves
1/4 tsp freshly ground black pepper
4 green onions, chopped
1 1/2 pounds shrimp, peeled
“Cauliflower Rice” or Miracle Rice
In a 4 quart or larger slow cooker add the oil, onions, bacon pieces and salt. Turn slow cooker on high and caramelize the onions until golden and very soft, for about 1-2 hours.
Turn the slow cooker to low-medium and add the remaining ingredients, except the shrimp and rice. Cover and cook for 2-6 hours (the longer, the more the flavors will open up).
Add the shrimp and cook for 30 minutes or until the shrimp are cooked through and are no longer translucent. Place the mixture onto a beautiful serving dish and garnish with green onions. Serve over Miracle Rice or “cauliflower” rice.
To make the “cauliflower rice,” cut the cauliflower into pieces and pulse in a food processor until small pieces of “rice.” TIP: You can also use the heart of the cauliflower for rice, or use for making “French Fries.” Set aside “rice.” (TIP: can do this up to 2 days ahead of time and store in fridge for easy lunch/dinner options).
Stir fry in a TBS of coconut oil (and desired spices/salt) for about 3-5 minutes or until cauliflower pieces are done to desired liking.
Maria Emmerich is a wellness expert in nutrition and exercise physiology. She shares a passion for helping others reach their goals of optimal health. She has authored 7 books and co-authored one book with Dr. Briffa, Dr. Steve Parker, Dr. Eenfeldt and Dr. Robert Su. She has authored several cookbooks and 2 nutritional guides including “Secrets to a Healthy Metabolism” which includes a forward by New York Time #1 Best selling author of “Wheat Belly” Dr. William Davis.
Her blog includes an unique combination of innovative recipes using alternative ingredients (and bacon) to less healthy options and easy to understand explanations of why these options are better for our health.
“Healthified” Etouffée = 264 calories, 13g fat, 31g protein, 6g carbs, 1g fiber (44% fat, 47% protein, 9% carbs)