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Shrimp & Scallops over spinach

This is a special occasion dish - rich & creamy, with about 8.5 net carbs per serving.

2 10-ounce packages of chopped frozen spinach, well thawed, drained and squeezed as dry as possible
3 T butter
10 ounces mushrooms, sliced
3 ounces finely chopped shallot (use the whites of scallions to reduce the carbs)
2 cloves garlic, finely minced
1/2 c dry white wine
1/2 c fish stock (use chicken or vegetable work too)
1 c whipping cream
1 1/2 T Dijon mustard
1 t white wine vinegar
Salt & pepper to taste

18 large uncooked shrimp, peeled & deveined, tails removed
6 large uncooked scallops
Almond meal
Chopped parsely (fresh tarragon would also be lovely)

To make the sauce:
Melt butter in a large skillet over medium-high heat
Add the mushrooms, shallots and garlic; sautee for 5 minutes
Add cream, wine, and stock. Boil until mixture is reduced by half (about 15 minutes - could be longer or shorter, so stir occasionally to check)
Mix in mustard and vinegar
Add salt & freshly ground pepper to taste
Remove from heat and cool to room temperature

Pre-heat oven to 500

Spray 6 6-ounce ramekins with cooking spray (or butter them)
Divide the drained, well-squeezed spinach evenly among them
Place one scallop in the center of each ramekin and arrange 3 shrimp around each scallop.
Spoon equal portions of the mushroom-cream sauce over each ramekin
Sprinkle a light coating of almond meal over each.

Place the ramekins on a cookie sheet, and put into the oven. Immediately reduce heat to 350.

Cook for 15 minutes, until the shrimp & scallops are done and the sauce is bubbling. Remove from oven, garnish lightly with chopped parsely. Serve immediately.

Macronutrient info per ramekin:
Carbs 10.25 grams
Fiber 1.65 grams
Net carbs 8.6 grams
Protein 14 grams
Fat 20 grams


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