I was very tempted to buy a store-bought shrimp ring as an appetizer while Easter dinner was readying in the oven this year. After seeing the price this year, I opted to buy a package of shrimp and make my own sauce. Fortunately, I already had a shrimp ring type of platter with a dish for the sauce. Actual savings was about TEN DOLLARS!
Knowing that most of you are aware of what a shrimp ring looks like I have not included any photos. Below is the great sauce recipe I incorporated!
Shrimp Cocktail Sauce with Sriracha
¼ cup ketchup
¼ cup Sriracha (Chili Garlic Sauce)
1 Tablespoon horseradish
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon hot sauce
Feel free to double the sauce depending on how many shrimp you are using.
After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…
Zoodle Pad Thai
Yield: 4 servings
4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer( I used one larger one for two people)
2 teaspoons vegetable oil
1 tablespoon minced garlic
3 green onions, sliced in 1-inch pieces
½ cup unsalted peanuts, chopped
¼ cup cilantro, chopped
¼ teaspoon salt
2 tablespoons sugar
3 tablespoons less sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons lime juice
½ teaspoon paprika
2 teaspoons sriracha sauce
¼ teaspoon red chili flakes
For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.
Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).
Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.
Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.
Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.
Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it!(Who remembers that phrase?) Ignore the Keto reference, it really tastes good!
EASY DEVILED HAM SALAD – LOW CARB & KETO
Author: Mellissa Sevigny Yield: 5 servings
For the salad:
2 cups chopped cooked ham
1/4 cup chopped dill pickles
3 Tbsp chopped fresh parsley
2 Tbsp chopped onion
1/2 tsp minced fresh garlic
For the dressing:
1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)
1 tsp Dijon mustard
2 tsp Sriracha (or other chili sauce)
1 tsp fresh lime juice
To make the salad:
Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.
To make the dressing:
Combine the dressing ingredients in a medium bowl and whisk until smooth.
Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.
Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!