Maple-Balsamic Glazed Salmon This was amazingly popular with friends when I served it at a dinner party. Feel free to double this!
2 tablespoons (30 ml) extra-virgin olive oil cup (60 ml) sugar-free pancake syrup 2 cloves garlic, crushed teaspoon salt 2 tablespoons (30 ml) balsamic vinegar 1 pound (455 g) salmon fillet Start a charcoal fire or preheat a gas grill.
Mix together everything but the salmon and set aside half the mixture. Cut the salmon into 3 or 4 serving pieces (if you didn"t buy it in serving-sized pieces), lay them on a plate, and brush both sides of each piece of salmon with half of the pancake-syrup mixture. Grill the salmon over well-ashed coals or over a gas grill set to medium-low about 5 minutes per side or until cooked through. Place on serving plates, drizzle with the reserved half of the syrup mixture, and serve.
Yield: 4 servings 4 servings Each serving will have 1 gram of carbohydrate, not including the polyols in the sugar-free pancake syrup; a trace of fiber; and 23 grams protein.
Salmon Patties These are quick, easy, and from-the-pantry-shelf convenient. If you don"t have scallions in the refrigerator, use a tablespoon or so of finely minced onion.
1 can (14 ounces, or 415 g) salmon cup (25 g) oat bran 1 egg 2 scallions, finely sliced 3 tablespoons (42 g) b.u.t.ter Drain the salmon, place it in a mixing bowl, and mash it well. (Don"t worry about any skin that may be in there; mash it right in.) Add the oat bran, egg, and scallions and mix everything well. Form into 4 patties.
Melt the b.u.t.ter in a heavy skillet over medium heat. Saute the patties in the b.u.t.ter, turning carefully, until they"re quite golden on both sides (7 to 10 minutes per side).
Yield: 2 servings 2 servings Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams usable carbs and 47 grams of protein.
Not only do these patties have lots of healthy fish oils, they also contain half your day"s requirement of calcium.
Orange Swordfish Steaks with Almonds 16 ounces (455 g) swordfish steak cup (60 ml) lemon juice 2 tablespoons (30 ml) olive oil teaspoon orange extract 2 teaspoons Splenda 2 tablespoons (28 g) b.u.t.ter 2 tablespoons (15 g) slivered almonds Put the swordfish in a resealable plastic bag. Combine the lemon juice, olive oil, orange extract, and Splenda. Reserve some of the marinade and pour the rest into the bag. Seal the bag, pressing out the air as you go, and turn the bag once or twice to coat the fish. Throw it in the fridge. Let your fish marinate for an hour, turning it when you think of it.
Now, spray a skillet with nonstick spray and add half the b.u.t.ter. Melt over low heat and then add the swordfish steak. Pour off the marinade. Let the fish cook for 5 minutes and then turn it over and let it cook for another 5.
While the fish is cooking, melt the other half of the b.u.t.ter in a small skillet. Add the almonds and saute, stirring frequently, until golden. If they"re done before the fish is, remove from the heat.
When the 10 minutes of cooking time for the fish is up, add the reserved marinade to the pan. Let the fish cook another 2 to 3 minutes, turning once. Remove to a serving plate, pour the marinade over it, and top with the almonds. Serve.
Yield: 3 servings 3 servings Each with 31 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs.
Panned Swordfish Steaks with Garlic and Vermouth This dish is simple, fast, and elegant. And do you know how much you"d pay for this at a restaurant?
1 pound (455 g) swordfish steaks Salt and pepper 1 tablespoon (15 ml) olive oil cup (60 ml) water cup (60 ml) dry vermouth 2 or 3 cloves garlic, crushed 3 to 4 tablespoons (11.4 to 15.2 g) minced parsley Sprinkle the swordfish steaks lightly on both sides with salt and pepper.
Place a heavy skillet over high heat and add the olive oil. When the oil is hot, add the swordfish and sear on both sides (about 1 to 1 minutes per side). Then add the water, vermouth, and garlic and turn down the heat to medium. Cover and let the fish simmer for 10 minutes.
Remove the fish to a serving platter or individual serving plates and keep warm. Turn the heat under the skillet to high and boil the pan juices hard for a minute or two until they"re reduced to about cup (60 ml). Pour over the fish and top with parsley.
Yield: 3 servings 3 servings Each with 2 grams of carbohydrates, no fiber, and 32 grams of protein.
Swordfish Veracruz This is so simple and quick-yet it"s the sort of thing you"d pay big bucks for at a fancy restaurant. Salsa verde is a green salsa made from tomatillos. Look for it in the Mexican or international section of your grocery store.
24 ounces (680 g) swordfish steaks cup (120 ml) ruby red grapefruit juice (I like to use fresh-squeezed.) teaspoon ground c.u.min 1 tablespoon (15 ml) oil cup (65 g) salsa verde Cut the swordfish into 4 servings and place on a plate with a rim. Mix together the grapefruit juice and the c.u.min. Reserve some marinade and pour the rest of it over the steaks, turning them to coat both sides. Let the swordfish steaks sit in the grapefruit juice for 5 minutes or so.
Spray a large, heavy skillet with nonstick cooking spray and place over medium heat. When the skillet is hot, add the oil and then the fish. Saute for 4 minutes per side. Then pour in the reserved marinade and let the fish cook in it for another minute or two, turning once.
Place the fish on serving plates, top each serving with a tablespoon of salsa verde, and serve.
Yield: 4 servings 4 servings Each with 4 grams of carbohydrates, a trace of fiber, and 34 grams of protein.
Variation: You can expand this recipe a bit by serving the fish on a bed of avocado slices- split one avocado between the 4 servings-and sprinkling chopped fresh cilantro on top. This will take you up to 8 grams of carbohydrates per serving and 2 grams of fiber, for a total of 6 grams of usable carbs.
Curried Swordfish and Cabbage I"ll curry anything that stands still long enough! This is a fast and simple yet elegant meal, all made in one big skillet. But if you want to make more than 1 or 2 servings, you"ll need to do it twice, or get a really, really huge skillet!
8 ounces (225 g) swordfish steak, 1 inches (3.75 cm) thick 2 tablespoons (28 g) b.u.t.ter 1 teaspoons curry powder 2 cups (150 g) shredded cabbage (You can used bagged coleslaw mix, if you like.) medium onion, sliced thin 1 clove garlic, crushed Spray a big skillet with nonstick cooking spray. Melt the b.u.t.ter in it over low heat and add the curry powder. Let it cook for just a minute and then add the cabbage, onion, and garlic. Saute the vegetables, stirring frequently, for 3 or 4 minutes.
Make a hole in the middle of the cabbage big enough to lay your swordfish steak on the pan. Cover the pan and set the oven timer for 5 minutes.
When the timer beeps, turn the fish over and stir the cabbage. Re-cover the pan and set the timer for another 5 minutes. When time"s up, serve the swordfish with the cabbage heaped around it.
Yield: 1 to 2 servings 1 to 2 servings a.s.suming 1, it will have 48 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.
Citrus-Ginger Mahi Mahi 1 pound (455 g) mahi mahi fillets 2 tablespoons (30 ml) lemon juice teaspoon orange extract 2 teaspoons soy sauce teaspoon Splenda 1 tablespoon (6 g) grated ginger 1 tablespoon (15 ml) oil This goes fast, so start a charcoal fire or preheat a gas grill before starting to prepare your food so you"re not hanging around waiting for your fire to be ready.
On a plate with a rim or a gla.s.s pie plate, mix together everything but the fish. Lay the fish in the marinade and turn it over to coat. Let it sit for 15 to 30 minutes, at which point you want your grill to be medium-hot. Grill for just 5 to 6 minutes per side.
Yield: 2 to 3 servings 2 to 3 servings a.s.suming 2 servings, each will have 2 grams of carbohydrate-actually less, because you won"t finish the marinade-a trace of fiber, and 41 grams protein.
Bacon-Wrapped Grilled Trout This is simple and cla.s.sic.
4 medium rainbow trout, cleaned, heads removed 8 sprigs fresh rosemary 8 slices bacon Start a charcoal fire or preheat a gas grill.
Stuff the rosemary into the body cavities of the trout. Wrap each trout with 2 slices of bacon, covering as much of the skin of each fish as you can. Hold it in place with toothpicks you"ve soaked in water for a half hour or so. (It can be tough to get the toothpicks through the fish skin-use a metal skewer, a nut pick, or the point of a knife to a.s.sist, if needed.) Grill over a medium fire, keeping down flare-ups with a water bottle, until the bacon is done and serve.
Yield: 4 servings 4 servings Each serving will have 1 gram of carbohydrate and a trace of fiber (which you"ll get only if you eat the rosemary), and about 45 grams protein.
Truite au Bleu This is more a method of preparation than a recipe, and it"s a true cla.s.sic. Expand or contract this recipe at will to serve however many diners you have.
Trout, cleaned and beheaded, but with the skin still on-about 10 ounces (280 g) per serving as a main course, or 5 or 6 ounces (140 to 170 g) per serving as a first course Water Cider vinegar Bay leaves Peppercorns or coa.r.s.e cracked pepper Salt or Vege-Sal b.u.t.ter You"ll need a pan big enough for the trout to lie flat-I generally do just one big trout, weighing about a pound (455 g), and the only pan I have where it can lie flat is my big soup pot. Use what you have, but it should be a pan that won"t react with acid-stainless steel, enamelware, anodized aluminum, or stove-top gla.s.sware.
Next you make up a solution of water and vinegar, just enough to completely cover the trout. The proportions you want are roughly 3 or 4 parts water to 1 part vinegar. I find that 1 quarts (1.4 L) of water and 1 cups (360 ml) of vinegar are about right for my pan. Pour this solution in your pan and turn the heat to high.
Stir in 1 or 2 bay leaves, tablespoon (3 g) of pepper per quart (litre), and 1 teaspoon (5 ml) of salt or Vege-Sal per quart (litre). Bring this mixture to a simmer.
Simply lower the trout into the simmering solution, reduce the heat to medium-low, and let the fish simmer for about 5 minutes. Lift the fish carefully out of the simmering solution and serve with a pitcher of melted b.u.t.ter to pour over the fish.
Yield: Servings will depend on how many fish you cook, of course. Servings will depend on how many fish you cook, of course.
The fish itself is carb-free, and of course most of the poaching solution is discarded-you can figure on no more than a gram of carbohydrates per serving, no fiber, and 59 grams of protein in a 10-ounce (280-g) trout.
Fried Catfish I admit that without cornmeal this is somewhat inauthentic, but my catfish-loving spouse thought it was great. Catfish is among the least expensive fish, too, so this is a bargain to serve.
1 pound (455 g) catfish fillets cup (30 g) finely ground almonds cup (30 g) finely ground hazelnuts 2 tablespoons (16 g) rice protein powder 1 teaspoons seasoned salt 1 egg 1 tablespoon (15 ml) water Oil for frying (peanut, canola, or sunflower) Lemon wedges On a plate, combine the almonds, hazelnuts, protein powder, and seasoned salt, stirring well.
In a shallow bowl, beat the egg with the water.
Wash and dry the catfish fillets. Dip each one in the egg and then in the nut mixture, pressing it well into the fish.
If you have a deep fryer, by all means use it to fry your fish until it"s a deep gold color (7 to 10 minutes). If you don"t, use a large, heavy skillet. Pour 1 inch (2.5 cm) of oil into the skillet and put it over medium-high heat. Let it heat for at least 5 minutes; you don"t want to put your fish in until the oil is up to temperature. (To test the oil, carefully put in one drop-no more-of water. It should sizzle, but not make the oil spit. If the oil spits, it"s too hot. Turn the heat down and wait for it to cool a bit.) When the oil is hot, put in your fish and fry it until it"s a deep gold in color. If the oil doesn"t completely cover the fish, you"ll have to carefully turn it after about 5 minutes. (Figure 7 to 10 minutes total frying time.) Serve with lemon wedges.
Yield: Serves 3, unless one of them is my husband, in which case it may only serve 2 Serves 3, unless one of them is my husband, in which case it may only serve 2 a.s.suming my husband isn"t at your house (and if he is, I"d like to hear about it), each serving has 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 30 grams of protein.
Citrus Catfish Squeezing a little lemon over fish is a culinary cla.s.sic-but this goes way beyond just lemon!
1 pounds (680 g) catfish fillets cup (120 ml) lemon juice teaspoon orange extract cup (60 ml) soy sauce 2 tablespoons plus 2 teaspoons (4 g) Splenda 2 cloves garlic, crushed teaspoon pepper Lay the fillets on a plate with a rim-a pie plate (or two) is ideal. Combine everything else, reserving some marinade for basting, and pour the rest over the fillets, turning to coat both sides. Let the fillets marinate for at least 15 minutes, and a half hour won"t hurt. Heat a gas grill or get a charcoal fire going in the meanwhile.
Make sure your grill is well oiled and grill the catfish over medium heat or well-ashed coals for about 5 minutes per side, basting it on both sides with the reserved marinade when you turn it-which you"ll want to do carefully! When the fish is opaque and flaky, it"s ready to serve.
Yield: 3 servings 3 servings 6 grams of carb if you eat all of the marinade-I"d put it closer to 4 grams, a trace of fiber, and 29 grams of protein.
Indonesian Grilled Catfish It"s low-carb, low-fat, low-cal-this recipe is low in everything but flavor!
4 catfish fillets cup (60 ml) soy sauce 1 tablespoon (15 ml) rice wine vinegar 1 teaspoon Splenda 1 drop blackstrap mola.s.ses (If you keep your blackstrap mola.s.ses in a squeeze bottle, it"s easy to measure just 1 drop.) 1 teaspoon grated ginger 1 clove garlic, crushed Lay the catfish in a gla.s.s pie plate. Mix together everything else and pour over the catfish, turning to coat. Stash the whole thing in the fridge for at least a half hour, and a few hours would be great. Flip the fish over halfway through to marinate both sides evenly.
Start a charcoal fire or preheat a gas grill. When marinating time is up, pull the fish out and throw it on a well-oiled grill over a medium fire. It shouldn"t take more than 3 to 5 minutes per side to be flaky and done-turn it carefully!
Yield: 4 servings 4 servings Each serving will have 2 grams of carbohydrate, a trace of fiber, and 27 grams of protein.
This is good served with a cuc.u.mber salad. (See page 144.) Lemon-Balsamic Catfish Kebabs Catfish nuggets are often quite inexpensive, and they"re great for making kebabs. Adjust the heat in this recipe by what sort of hot pepper sauce you use-Tabasco if you like it fairly mild or habanero or Scotch bonnet sauce if you like it spicy!
1 pound (455 g) catfish nuggets (If your grocery store doesn"t have catfish nuggets, cut up fillets.) 2 cloves garlic, crushed 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) balsamic vinegar 1 teaspoon soy sauce teaspoon ground rosemary to teaspoon hot pepper sauce Olive oil Mix together everything but the catfish and the olive oil in a bowl big enough to hold the catfish nuggets. When the marinade ingredients are blended, add the catfish nuggets and stir them up so they"re coated.
Let them marinate for at least 30 minutes- during which time you can be soaking 3 or 4 bamboo skewers in water so they won"t catch fire on the grill.
Okay, start your fire; you"ll want it at medium or a little lower. Skewer the catfish nuggets, doubling the long ones if necessary to avoid floppy, dangling bits. Pack the nuggets fairly closely to avoid drying. Brush the kebabs with a little olive oil and make sure the grill is well oiled, too. Now grill the kebabs for about 4 to 5 minutes per side or until flaky and then serve.
Yield: 3 to 4 kebabs 3 to 4 kebabs a.s.suming 3 servings, each will have 2 grams of carbohydrate (actually less, because you won"t eat every drop of the marinade), a trace of fiber, and 25 grams of protein.
Tuna Melt Ca.s.serole Hey, we all grew up on tuna ca.s.serole. Here"s one with no noodles for the low-carb grownups we"ve become.
1 can (6 ounces, or 170 g) albacore tuna, drained and mashed 1 teaspoon oil 1 cup (115 g) shredded Cheddar cheese 3 slices (1 ounces, or 42 g) processed American cheese 3 eggs 3 tablespoons (20 g) ground flaxseed meal or low-carb bake mix 1 teaspoon garlic powder to 1 teaspoon salt Preheat the oven to 400F (200C, or gas mark 6) and grease a 9-inch (23-cm) pie plate with the oil.
In a large bowl, combine the tuna, cheeses, eggs, flaxseed meal, garlic, and salt. Mix well.
Pour the tuna mixture into the prepared pie plate, pat down firmly, and bake for approximately 30 minutes or until browned and bubbly.
Yield: 3 servings 3 servings Each with 5 grams of carbohydrates and 3 grams of fiber, for a total of 2 grams of usable carbs and 38 grams of protein.
Tuna Steaks with Peach-Citrus Relish The quant.i.ty of relish is small here to keep the carb count low-just enough to point up the flavor of the fish.
2 pounds (910 g) tuna steaks 1 ripe peach 1 tablespoon (15 ml) lime juice teaspoon orange extract 1 clove garlic, crushed 1 tablespoon (1.5 g) Splenda tablespoon soy sauce Olive oil First peel the peach, cut it in half, remove the stone, and dice it small. Stir in the lime juice, orange extract, garlic, Splenda, and soy sauce. Set this aside-indeed, you can do this a few hours in advance if you like and refrigerate the relish until dinnertime. If you do this, get the relish out of the fridge before you get ready to grill the fish-it will have more flavor at room temperature.
When it"s time to cook, either light a charcoal fire and let the coals burn down till they"re ash-covered or set your gas grill to medium. Cut the tuna steaks into serving portions and rub each one lightly with olive oil. Make sure your grill is well oiled and grill the tuna no more than 3 to 5 minutes per side-it should still be red in the middle. (I learned this the hard way. Cook a tuna steak until it"s pink all the way through, and it will be dry and tough.) Divide the relish between the portions and serve.
Yield: 4 servings 4 servings Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; and 53 grams protein.
California Tuna Fritters This makes a quick and different supper out of simple canned tuna. You can make this into a few big tuna burgers, if you prefer, to cut a few minutes off the cooking time, but we really like these as little fritters.
12 ounces (340 g) canned water-pack tuna, drained 1 stalk celery 6 scallions green pepper 2 tablespoons (7.6 g) chopped parsley 1 egg 1 tablespoon (15 ml) spicy brown mustard or Dijon mustard [image]cup (30 g) rice protein powder 4 to 5 tablespoons (56 to 70 g) b.u.t.ter, divided Plunk the celery, scallions, pepper, parsley, egg, and mustard in a food processor with the S-blade in place and pulse until the vegetables are chopped to a medium-fine consistency. Add the tuna and rice protein powder and pulse to mix.
Spray a large, heavy skillet with nonstick cooking spray and place over medium-high heat. Melt 2 to 3 tablespoons (28 to 42 g) of b.u.t.ter in it and drop in the tuna mixture by the tablespoonful. Fry until brown, turn, and brown other side. It takes two batches to cook all of this mixture in my skillet; add the rest of the b.u.t.ter when you make the second batch. Serve with Easy Remoulade Sauce (page 476), which takes all of 2 or 3 minutes to make.
Yield: 4 or 5 servings 4 or 5 servings a.s.suming 5 servings, and not including the Easy Remoulade Sauce, each will have 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 32 grams of protein.
Pantry Seafood Supper This is convenient because as the name strongly suggests it uses seafood you"ve got sitting in your pantry. If you"ve got seafood sitting in your freezer, you can use it instead-just let it cook an extra 30 minutes or so to make sure it"s thawed and cooked through.
1 can (6 ounces, or 170 g) tuna, drained 1 can (6 ounces, or 170 g) crab, drained 1 can (6 ounces, or 170 g) shrimp, drained cup (45 g) roasted red peppers jarred in oil, diced small (about 1 pepper) [image]cup (20.3 g) chopped parsley 1 cup (70 g) chopped mushrooms cup (180 ml) chicken broth cup (180 ml) dry white wine 2 tablespoons (20 g) minced onion 2 teaspoons dried dill weed teaspoon paprika teaspoon hot pepper sauce 1 cup (240 ml) Carb Countdown dairy beverage cup (60 ml) heavy cream Guar or xanthan Combine the red peppers, parsley, mushrooms, broth, wine, onion, dill, paprika, and hot pepper sauce in a slow cooker. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.
When the time"s up, stir in the Carb Countdown and cream and thicken the sauce to your liking with guar or xanthan. Now stir in the tuna, crab, and shrimp and let it cook for another 15 to 20 minutes.
Now you have a choice: You can eat this as a chowder or you can serve it over Cauliflower Rice (page 212) or low-carbohydrate pasta-or even over spaghetti squash. It"s up to you.
Yield: 4 servings 4 servings Each with 33 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.
Scampi!
1 pound (455 g) raw shrimp in the sh.e.l.l cup (115 g) b.u.t.ter cup (60 ml) olive oil 3 cloves garlic, crushed cup (60 ml) dry white wine cup (15.2 g) minced fresh parsley Melt the b.u.t.ter with the olive oil in a heavy skillet over medium-low heat. Add the garlic and stir it around.
Add the shrimp to the skillet. If they"re room temperature, they"ll take 2 to 3 minutes per side; frozen shrimp will take 4 to 5 minutes per side. Be careful not to overcook them.
Add the wine and simmer for another 1 to 2 minutes. Serve garnished with the parsley and put out plenty of napkins!
Yield: 3 servings 3 servings Each with 3 grams of carbohydrates, a trace of fiber, and 31 grams of protein.
Feel free to increase this recipe to however much your skillet can hold. This makes a great fast-and-easy company dinner; just add a salad and some crusty bread for the carb-eaters and call it a party.
Shrimp and Andouille Jambalaya If you can"t find andouille, just subst.i.tute the lowest-carb smoked sausage you can find.
2 cups (260 g) sh.e.l.led, deveined, medium-size shrimp (41/50 count) 12 ounces (340 g) andouille sausage, sliced inch thick cup (60 ml) olive oil 1[image] cups (215 g) chopped onion cups (215 g) chopped onion 2 cloves garlic, crushed 1 large green pepper, diced 1 can (14 ounces, or 410 g) diced tomatoes, including liquid 1 cup (240 ml) chicken broth 1 teaspoon dried thyme 6 cups (900 g) Cauliflower Rice (about one good-size cauliflower; page 212) Salt and pepper Hot pepper sauce In a Dutch oven, start browning the andouille in the olive oil. When it"s lightly golden on both sides, add the onion, garlic, and green pepper. Saute the vegetables until the onion starts getting translucent.
Add the tomatoes, chicken broth, and thyme and bring to a simmer. Let it simmer for 20 minutes or so, uncovered, to blend the flavors.
Add the "rice" and simmer for another 15 minutes or until the cauliflower is starting to get tender.
Add the shrimp and simmer for another 5 minutes or so-just long enough to cook the shrimp. Add salt, pepper, and hot pepper sauce to taste and serve.
Yield: 6 servings 6 servings Each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 32 grams of protein.
Cajun Skillet Shrimp I threw this together when my husband brought a friend home for a quick lunch. This takes no more than 10 minutes, and it was a big hit.
2 cups (260 g) sh.e.l.led, deveined shrimp (cooked or uncooked) 3 tablespoons (45 ml) olive oil 1 clove garlic, crushed 1 small onion, sliced green pepper yellow pepper 1 teaspoon Cajun seasoning Heat the oil in a heavy skillet over medium-high heat. If your shrimp are uncooked, throw them in now along with the garlic, onion, and peppers and stir-fry them all together until the shrimp are pink all the way through and the vegetables are just tender-crisp. If you"re using cooked shrimp, saute the vegetables first and then add the shrimp and cook just long enough to heat them through. (I threw mine in still frozen, and they were thawed and hot in just 4 to 5 minutes.) Sprinkle the Cajun seasoning over everything. Stir it in and serve.
Yield: 2 servings 2 servings Each with 11 grams of carbohydrates and 2 grams of fiber, for a total of 9 grams of usable carbs and 28 grams of protein.
Curried Shrimp in Coconut Milk This is so exotic!
1 pound (455 g) large shrimp, sh.e.l.led (31/35 count) 14 ounces (425 ml) coconut milk 1 tablespoons (9 g) curry powder 1 clove garlic, crushed 1 teaspoon chili garlic paste 1 tablespoon (15 ml) fish sauce 2 teaspoons Splenda 3 scallions, sliced thin cup (16 g) chopped cilantro In a large, shallow pan, combine the coconut milk, curry powder, garlic, and chili garlic paste. Heat over medium-low and let simmer 7 to 10 minutes.
Add shrimp, fish sauce, and Splenda. Stir and let simmer for 5 to 7 more minutes or until shrimp are pink all the way through.
Stir in the scallions, let simmer for another minute, and serve-spoon over Cauliflower Rice (page 212) if desired or eat as is. Top each serving with chopped cilantro.