Monthly Archives: April 2021

Main Dish, Seafood

Spicy Cod with Chorizo

Photo: Cod with Chorizo

Hola, amigos y amigas. Cinco de Mayo is just around the corner, so I think  it’s a good time to start getting up some posts for those of you who like to celebrate, Let’s face it. If you like Mexican food, it’s just the perfect day, or maybe week, to celebrate!

I tried this recipe out about a the middle of March and loved it. I think it’s a slightly different take on your traditional fare, but still has all the flavors you love. I did adapt it a little bit for a low carb lifestyle and to use ingredients I had on hand. If you want to see the original, you can find it here.

For the breadcrumbs, I used Dixie Carb Counters Low Carb Bagel Chips. If you have a favorite low carb bread, you can use that also. Be aware that anything higher than 2 net carbs for the amount called for will add a few carbs to the recipe.

While we’re talking about the upcoming celebration, let me remind you that I have a collection of recipes–most of which are not on this blog–to help you enjoy Tex-Mex-style Mexican food at home without guilt. Check it out at here. It’s available at most e-book sellers and in paperback through Amazon in a 3-booklet compilation that includes Breakfast Choices and Magic Muffins.

 

Spicy Cod with Chorizo

3 Tbsp. Olive Oil, divided
Salt and freshly ground Black Pepper
1 Tbsp. chopped Parsley
1 Tbsp. fresh Oregano leaves
1 small Shallot, thinly sliced
2 oz. Spanish Chorizo sausage, bulk
2 Tbsp. Sherry or Red Wine Vinegar
4 6-oz. pieces skinless cod or halibut fillets
1/2 cup Low Carb Bread Crumbs

Heat oven to 425°.

To make breadcrumbs: Use 1 or 2 slices of low carb bread. Or use about 6 DCC Low Carb Bagel Chips. Put the bread in a food processor and pulse until you get coarse crumbs.

In a large ovenproof skillet, such as cast iron or copper, heat 2 tablespoons oil over medium high heat. Add the bread crumbs and cook, stirring frequently, until they are golden brown and crisp. Add a little salt and pepper. Pour crumbs into a bowl and add parsley and oregano and mix. Set aside.

Use a paper towel to wipe out the skillet. Heat and add the sliced shallot and crumbled chorizo. Stir and cook until chorizo is done, 2 to 3 minutes. Remove to a bowl, then add sherry or vinegar and salt and pepper to taste.

Wipe out the skillet again and heat 1 tablespoon oil over medium-high heat. Season the cod with a spicy seasoning salt on both sides. Cook until the bottom turns opaque, around 3 to 4 minutes. Put the skillet in the oven and roast until the cod is completely cooked, about 4 to 5 minutes.

Serve fish with the chorizo mixture and toasted breadcrumbs on top. Add a fresh salad to compliment the fish. I also pan fried green beans with sliced celery and diced ham as a side.

Serves 4.

Recipes, Seafood

Delectable Shrimp and Mushrooms in a Creamy Sauce

Photo of Shrimp and Mushrooms with Sauce

Delicious shrimp with a creamy sauce and lots of mushrooms is absolutely wonderful. This is an easy recipe worthy of a the finest restaurant. It quickly went into my favorites and make often file.

I used Dixie Carb Counters Skinni Spaghetti (4 net carbs per serving), and split one serving (1/4 package) to make two servings, so 2 net carbs for the pasta. You can also use 2 cups of spiral zucchini (zoodles) in place of the pasta. As side dishes, I made fresh salad and some steamed green beans.

I admit, this recipe is loaded with calories. Lots of butter equals calories, but the carb count is really low. If you are nervous about a high calorie meal, cut the butter in half. It will still be wonderful.

Shrimp and Mushrooms in Cream Cheese Sauce

1/4 package low carb spaghetti or zoodles
2 tablespoons butter
1 cup fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound shrimp, cooked or raw

Bring a large pot of lightly salted water to a boil. Add spaghetti or zoodles and cook until tender, about 5 to 7 minutes. Drain and set aside.

Put a medium-sized heavy skillet over medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and sauté until tender. Remove to a plate and set aside. Add the shrimp if you are using raw shrimp and stir cook until they turn pink.

In the same pan, add 1/2 cup butter and the minced garlic. Cut the cream cheese into pieces and add to the pan, stirring and breaking it up as it melts.

Add the parsley and basil, stirring. Lower heat to simmer and cook for 5 minutes, stirring as needed. Mix in boiling water, a tablespoon at a time until the sauce is smooth.

Add the shrimp and mushrooms and stir. Simmer a few more minutes to heat. Add pasta or zoodles and stir together.

Makes two delicious servings.