Cajun Shrimp Alfredo
 

This is my personal recipe for my Cajun Shrimp Alfredo,just in case anyone was wanting to enjoy a little dairy. I could add Keto Pasta to the recipe, but I really don't care for the taste of it and it only adds more carbs to the recipe. I consider this recipe low-carb by it self. If you do not desire the dish to be "Cajun", then omit the hot sauce and paprika from the recipe. It's still wonderful!

1 lb. of peeled & deveined shrimp (save some of the stock)
1/4 cup of shrimp stock (the juice left from peeling the shrimp)
2 stick of butter or margarine
3 cloves of minced garlic
1 tsp. truffle oil (optional)
salt (save for the end as the parmesan can be very salty)
1/2 tsp ground pepper
Dash of Tobasco or other similar hot sauce sauce or substitute with dry ground cyan pepper.
1/4 tsp.op paprika
1/2 cup of grated parmesan cheese
6 slices of finely chopped fried bacon
1/3 cup of cream
dash of lemon juice (optional)

In large skillet, add 1 stick of butter or margarine and simmer on low heat until melted. (try not to scorch and brown the butter) Add minced garlic and a few drops of lemon juice. (The acidity of the lemon juice helps bring out the garlic punch!) Once the garlic starts to sizzle, then sprinkle in the shrimp. Using a large spoon or spatula, toss the shrimp in the skillet on medium heat for about 3 minuites. Then add the shrimp stock. Cook on medium heat until shrimp appear done, be careful not to overcook. Drain broth from the skillet into a heat safe container like a small bowl or glass measuring cup. Cover skillet with lid or foil and set aside. In small or medium sauce pan heat up the 1/3 cup of cream. Simmer to a boil. Then slowly sprinkle in the 1/2 cup of parmesan cheese. While stiring the mixture, slowly add the broth from the shrimp. Add the bacon, truffle oil, ground pepper, and a few dashes of Tobasco (or hot sauce) to taste. Try not to get it too hot for your taste! Continue to stir sauce onmedium heat until it boils to the thickness you prefer. (About the same consistency of a medium or thick gravy) Once done, uncover the shrimp and cover with sauce. Stir well. You may also put the shrimp in a bowl of plate and pour the sauce on top. Either way is fine. I never have to add salt as the salt in the parmesan makes the sauce quite salty. But, if it's not salty enough for you...then jiggle the shaker to your liking. Enjoy! :daze: :spin: :roll:

Sounds delicious Fredonian. Could you be from Fredonia NY? I used to live in Dunkirk while I attended SUNY ~Fredonia.

Sounds yummy! I have a few questions though ....

(1) How do you get shrimp stock just by peeling off the shells? I've never had any stock from peeling off the shells; all I get is shrimp and shells ? ? ? ? Please describe the process so I can get stock.

(2) What is truffle oil and where do you buy it? What does it taste like? What does it do for this recipe?

(3) Could this be poured over faux rice (grated cauliflower sauteed in heavy cream to resemble rice)?