With egg muffins and low-carb pizza portions individually wrapped and sitting in my freezer, I decided it was time to do something with the cooked shrimp that had been sitting in the freezer since BBP - that's my acronym for Before Back Problem.
Since I intended to make the Cauliflower rice from the Lo-Carb Gourmet Cookbook, I figured that making a nice sauce for the shrimp would be great.
I love the Asian style fried rice but rarely eat it - and no carb means no rice . So I decided to make the cauliflower rice more Asian by adding in lots of extras like green onion, prosciutto - well Asian style with an Italian touch - and sesame oil. First off I had to grate the cauliflower which was a snap with my Cuisinart. Luckily it was a firm head with little water to squeeze out so I did not make too much mess.
The cauliflower fried rice recipe is a favorite that both my daughter and I have made several times before so I was not surprised that the finished dish turned out really well and tasted as good as it looked.
A favorite source of mine for low carb recipes that are simple to make and quite delicious is a cookbook published in 2004 by local Vancouver chef, Karen Barnaby. She is the Executive Chef at the Fish House in Stanley Park. The book is called "The Low-Carb Gourmet."
For the first group of recipes I wanted to make dishes I could freeze and just haul out and warm. So I picked three simple recipes, two from her book, and went ahead with minor modifications to use up what I had in my fridge..
The first recipe I tried was an asparagus and cheese crustless quiche. I added brie for creaminess, cambazola for a flavour jolt and also chopped in two slices of ham.
With egg muffins and low-carb pizza portions individually wrapped and sitting in my freezer, I decided it was time to do something with the cooked shrimp that had been sitting in the freezer since BBP - that's my acronym for Before Back Problem.
A favorite source of mine for low carb recipes that are simple to make and quite delicious is a cookbook published in 2004 by local Vancouver chef, Karen Barnaby. She is the Executive Chef at the Fish House in Stanley Park. The book is called "The Low-Carb Gourmet."
The first recipe I tried was an asparagus and cheese crustless quiche. I added brie for creaminess, cambazola for a flavour jolt and also chopped in two slices of ham.
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