Sausage And Shrimp With Low Carb Polenta Ragu Recipes

SHRIMP & POLENTA ITALIAN BOWL #RAGU

Steps:

• Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
• Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
• While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
• To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.

LOW CARB ZUCCHINI SQUASH SHRIMP SAUSAGE RECIPE

Steps:

• In a large pan over medium-high heat, add in oil and warm.
• Next, add in sausage and shrimp, cook to heat through, about 2 minutes.
• Add in remaining ingredients, stir and cover, stirring occasionally.
• Cook for 10-15 minutes or until zucchini and squash have reached your desired level of tender.

LOW-CARB, KETO, SHRIMP AND SAUSAGE GUMBO

Steps:

• Peel and Devein Shrimp.
• Put shrimp aside in bowl.
• Place skins in pot.
• chop and cut all veggies in broth ingredients. Crush bay leaves with hand then place in broth. Mince garlic cloves.
• Pour 6 cups water into pot and place lid on pot.
• Bring pot to a rapid boil.
• Shake broth seasonings in water.
• Place stove-top heat down to "low" setting.
• Let broth simmer, covered, for 1 hour.
• Strain broth and set aside.
• To Make Gumbo:.
• Cut sausage into 1/8 inch slices.
• Chop all veggies and set aside.
• Put teaspoon oil in large skillet or stock pot.
• Set skillet to medium-high heat.
• Add veggies and all gumbo dry seasonings.
• Saute veggies and crushed bay leaves until tender, about 10 minutes.
• Pour in the reserved shrimp broth and bring to a boil. Simmer, covered, about 15 minutes.
• Add the shrimp and sliced sausage and simmer 10 minutes more, or until sausage is cooked through.
• Add salt to taste.
• Evenly sprinkle some guar gum onto gumbo and stir inches Add gum until desired thickness is achieved.
• Serve.