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Keto Shrimp Scampi Foil Pack Dinner

By 1 Comment

This Keto Shrimp Scampi Foil Pack Dinner takes just a few seconds to throw together - it is the perfect Keto Weekday Meal!

shrimp scampi keto foil pack dinner

Have you tried making Foil Pack Dinners yet? These super simple meals are becoming all the rage on social media - probably because they are so easy!

With Foil Pack Dinners you throw all of your ingredients in the center of a piece of foil, secure tightly, and then either bake or grill to perfection! I use this heavy-duty foil and it works perfectly!

shrimp foil pack dinner

Plus clean up is a breeze! You just throw the foil away when you are finished! It doesn't get any easier!

Looking For More Keto Recipes? Check out my entire Library Here.

Shrimp is one of my go-to favorites for the keto lifestyle. Shrimp are low in calories but high in protein, so they are a good way to hit your daily macros without going over on calories.

easy foil pack dinners

MACROS

I put this recipe into my favorite keto app - Carb Manager - and it calculated the following macros: Each Keto Shrimp Scampi Foil Pack has 4 net carbs, 6 total carbs, 2 g fiber, 17 g fat, 25 g protein, and only 282 calories! This gives in an "A" rating!

Keto Shrimp Scampi Foil Pack Meal

Serves 6

Ingredients:

  • 1 ½ lb. Peeled and deveined tail on shrimp
  • 2 Small zucchini sliced
  • 2 Small yellow summer squash sliced
  • ½ c. Butter melted
  • 1 tablespoon Lemon juice
  • 2 teaspoon of minced garlic
  • 3 tablespoon White cooking wine
  • ½ c Chopped parsley
  • ½ teaspoon Chopped fresh thyme
  • 6 sprigs of Rosemary
  • 6 Lemon slices
  • Salt and pepper to taste
  • 6 Sheet of aluminum foil about 15 inches long.

Instructions:

Preheat the oven to 400 degrees.

Place the shrimp in a bowl.

Add the melted butter, chopped parsley, minced garlic, chopped thyme, white wine, lemon juice, and salt and pepper to taste to the bowl with the shrimp. Toss to combine.

In the center of each of the aluminum foil sheets, place 6-7 slices of the zucchini and yellow summer squash each.

Top the squash and zucchini with salt and pepper.

Add a handful of the shrimp mixture on top of the vegetables.

Place a slice of lemon on top of the shrimp, and a rosemary sprig on top of the lemon.

foil pack meal

Fold up the sides of the foil sheets, and fold them down to create a seal.

Fold up each end of each piece of foil to finish sealing the packets.

Bake the packets for 15-20 minutes until the shrimp is cooked completely, and the vegetables are tender.

Keto Shrimp Scampi Foil Packet Meal
Yield: 6

Keto Shrimp Scampi Foil Packet

Keto Shrimp Scampi Foil Packet

This Keto Shrimp Scampi Foil Pack Dinner takes just a few seconds to throw together - it is the perfect Keto Weekday Meal!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ½ lb. Peeled and deveined tail on shrimp
  • 2 Small zucchini sliced
  • 2 Small yellow summer squash sliced
  • ½ c. Butter melted
  • 1 tablespoon Lemon juice
  • 3 tablespoon White cooking wine
  • ½ c Chopped parsley
  • ½ teaspoon Chopped fresh thyme
  • 6 sprigs of Rosemary
  • 6 Lemon slices
  • Salt and pepper to taste
  • 6 Sheet of aluminum foil about 15 inches long.

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the shrimp in a bowl.
  3. Add the melted butter, chopped parsley, chopped thyme, white wine, lemon juice and salt and pepper to taste to the bowl with the shrimp. Toss to combine.
  4. In the center of each of the aluminum foil sheets, place 6-7 slices of the zucchini and yellow summer squash each.
  5. Top the squash and zucchini with salt and pepper.
  6. Add a handful of the shrimp mixture on top of the vegetables.
  7. Place a slice of lemon on top of the shrimp, and a rosemary sprig on top of the lemon.
  8. Fold up the sides of the foil sheets, and fold them down to create a seal.
  9. Fold up each end of each piece of foil to finish sealing the packets.
  10. 10. Bake the packets for 15-20 minutes until the shrimp is cooked completely, and the vegetables are tender.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 200mgSodium: 893mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 25g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Easy and Delicious Keto Salmon Patties

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keto salmon patties

Since starting the keto diet I have some go-to salmon recipes that I love but I wanted to try something a bit different. I have heard of Salmon Patties and wanted to give it a go making them low carb. These Keto Salmon Patties came out absolutely perfect!

keto salmon patties

Salmon Patties kind of remind me of crab cakes - they are so versatile you can eat them alone or even between two pieces of keto bread like a burger! Salmon is incredibly good for you - packed with quality protein and heart-healthy omega-3 fatty acids. 

keto salmon patties

Looking For More Keto Recipes? Check out my entire Library Here.

This is a recipe for keto salmon patties using canned salmon - which makes them super easy to throw together when you need a meal fast. They are delectable enough to even serve unexpected company. I just keep the ingredients on hand and voila!

You can also add in your favorite Cajun Seasoning to give this salmon patty recipe an added kick! Or dip them in your favorite Siracha Mayo - this one is my favorite! 

low carb salmon patties

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Low Carb Salmon Patty has 2 net carbs, 2 total carbs, 0 fiber, 16 g fat, 30 g protein, and 278 calories. This gives them an "A" rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Low Carb Salmon Patties

Ingredients:

  • 3 cans of Pink Salmon
  • ¼ a cup of coconut milk
  • 1 cup of ground pork rinds
  • 2 Eggs
  • ½ a teaspoon of Salt 
  • ½ a teaspoon of Pepper
  • a few dashes of Seasoned Salt 
  • ¼ a teaspoon of Cilantro 
  • ½ a teaspoon of Onion Powder
  • ½ a teaspoon of Parsley
  • Olive Oil for frying
  • 1 Fresh Lime
  • Tartar Sauce for dipping 

How To Make Keto Salmon Patties

  1. In a large mixing bowl, mix together all spices, eggs, milk, salmon, and pork rinds.
  2. Form mixture into 4 to 5 patties. (Pack well.)
  3. Heat up a skillet and olive oil on high heat.
  4. Fry on each side until each side is well done.
  5. Remove from heat and squeeze fresh lime juice onto each patty.
  6. Serve with tartar sauce and enjoy! 
Yield: 5

Low Carb Keto Salmon Patties

keto salmon patties

These low carb salmon patties are a simple and delicious keto meal that will please the entire family. Easy to make and easy to reheat for a quick meal any time. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 cans of Pink Salmon
  • ¼ a cup of coconut milk
  • 1 cup of ground pork rinds
  • 2 Eggs
  • ½ a teaspoon of Salt
  • ½ a teaspoon of Pepper
  • a few dashes of Seasoned Salt
  • ¼ a teaspoon of Cilantro
  • ½ a teaspoon of Onion Powder
  • ½ a teaspoon of Parsley
  • Olive Oil for frying
  • 1 Fresh Lime
  • Tartar Sauce for dipping

Instructions

  1. In a large mixing bowl, mix together all spices, eggs, milk, salmon, and pork rinds.
  2. Form mixture into 4 to 5 patties. (Pack well.)
  3. Heat up a skillet and olive oil on high heat.
  4. Fry on each side until each side is well done.
  5. Remove from heat and squeeze fresh lime juice onto each patty.
  6. Serve with tartar sauce and enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 127mgSodium: 366mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 30g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Easy Baked Keto Fish Sticks

By 1 Comment

These quick and easy keto fish sticks are a kid-friendly keto meal perfect for busy weeknights! Made with simple ingredients this is a low carb fish recipe everyone will love.

keto fish sticks

Ever since I was a little girl I have loved fish sticks. I grew up in the 80's where fish sticks were a weeknight meal staple, and unlike many of my friends who now cringe at the thought, I would still eat fish sticks on the daily. However because store bought fish sticks are full of carbs and preservatives, I wanted to make keto fish sticks for both my family to enjoy. 

Fish is a great protein to eat when on the keto diet because it is loaded with protein and vitamin D, but also a great source of omega-3 fatty acids, which are incredibly important for your body and brain function. Plus there are so many different types of fish recipes, you have endless options! For a more savory dish try my Baked Salmon with Lemon Parmesan Cream Sauce. It is keto too!

Looking For More Keto Recipes? Check out my entire Library Here.

The girls and I love keto fish sticks because they are so easy to make - using parmesan as a keto fish breading gives a great crunch but also tons of flavor. You can also experiment with seasonings in your parmesan mixture - I have added lemon pepper and even Cajun seasoning to give them a little bit of a kick!

keto fish sticks

I have also used coconut flour and THAT was also amazing - even though it was a bit higher in carbs. Since fish is naturally zero carb food, the carbs would only come from the breading - and whatever you decide to dip them in.

I will never buy store bought fish sticks again. These are not only healthier, but they have so much more flavor! This is a quick and easy kid friendly keto recipe perfect for busy weeknights!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of these Keto Fish Sticks has 4 net carbs, 7 total carbs, 3 g fiber, 26 g fat, 42 g protein, and 430 calories. This gives it an "A" rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 4

Keto Fish Sticks

Keto Fish Sticks

These quick and easy keto fish sticks are a kid-friendly keto meal perfect for busy weeknights! Made with simple ingredients this is a low carb fish recipe everyone will love.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb of fish, cod, tilapia, halibut filet, thawed if frozen
  • 1 cup almond flour
  • 2 eggs, beaten with a splash of water
  • 1 ½ cups grated parmesan cheese
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 450. 
  2. Cut your fish into bite-sized nuggets or strips. Pat dry with a paper towel and set aside. 
  3. In a medium sized bowl, beat together the eggs. In another bowl dump in your almond flour, and in a third bowl measure out the parmesan, salt & pepper. 
  4. Line a baking sheet with parchment paper. 
  5. Dip each fish nugget into the flour mixture. Shake off excess flour and dip into the egg bowl. 
  6. Then dip into the parmesan to coat well and lay onto your baking sheet in a single layer. Continue with the rest of your nuggets. 
  7. Bake for 18 – 20 minutes or until nicely browned. 
  8. Serve with your favorite tartar sauce or try mixing ½ cup of may with 1 tablespoon of lemon pepper seasoning for a nice serving dip that's ready in a pinch.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 430Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 245mgSodium: 927mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 1gProtein: 42g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Tuna and Potato Fish Cakes

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This is a guest post from my friend and up and coming food blogger Susan Conley of CookTheStone.com! Be sure to check out her blog for tons of cooking tips, recipes, and must have gadgets for your kitchen!

We live in a very fast-paced world that sometimes you just can’t help but go to McDonald’s or any other fast food restaurant to order a meal. Being a working mom myself, I know how hard it is to pack for lunch especially when you have very picky kids. If you want to expand your recipes for lunch, here’s something that you might want to add—deep fried tuna and potato fish cake. It’s a very simple but delicious meal that your kids will surely love. And it’s so easy to prepare that you can squeeze some time for it even when you are running late for school.

But before I share the recipe, let’s look at the two key ingredients—tuna and potato.

Health benefits of tuna for your kids        

Tuna is one of the handfuls of fishes that your child won’t say no to. This explains why the classic tuna sandwich is often found in many lunchboxes. Tuna is packed with nutrients like niacin and selenium. Like other seafood, it is rich in omega-3 fatty acids that can lower heart disease risks. It is also a great source of protein.

If you are concerned about your child getting obese, I suggest that you incorporate more tuna in his or her diet. The omega-3 fatty acids found in tuna has been linked to lower risks of obesity. This is due to the ability of the said acids to stimulate the leptin hormone that can promote healthy metabolism, resulting to a healthier weight and normal food intake.

Your child will also benefit from the energy boost provided by tuna. The fish is rich in B vitamins that can maintain red blood cells aside from giving a boost in energy. Suffice to say, regular consumption of tuna fish cakes can make your child active and energetic. You can read more about the health benefits of tuna here.

Health benefits of potato for your kids

The other key ingredient of this recipe, potato, is also full of nutrients that would benefit your kids’ health. I assume you know very well that potatoes are rich in carbs. While many adults would want to reduce their carb intake, active kids need them as it fuels their brains and bodies. Carbohydrates are considered the main source of energy for kids.

Another reason why you would want to serve deep fried tuna and potato fish cake to your kids is that potatoes are very satiating. Kids are known to get hungry really fast so giving them foods that will make them feel full longer is a must.

Make sure, though, that the potato you are to use in this recipe is fresh. You will need some notes in extending potato storage life to enhance your quality’s meals.

Deep fried tuna and potato fish cake recipe

Now let’s go to the recipe itself. As I have mentioned earlier, this is a simple recipe that you can do in less than an hour. You can make up to 12 patties out of this recipe.

There are veggies in this recipe like carrots and celery. However, don’t worry as the flavor of the vegetables will be disguised by the flavor of the tuna.

Yield: 12

Tuna & Potato Fishcakes

Tuna & Potato Fishcakes

Tuna and Potato Fishcakes are a delicious European inspired dish the whole family will love.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • Potato, about 500 grams, peeled and chopped
  • One can, 185 grams of tuna in oil
  • Celery, one stick with its ends trimmed and chopped
  • ¼ cup chopped carrot
  • Fresh parsley, chopped (about two tablespoons)
  • Egg yolk
  • Dried bread crumbs, one cup
  • Olive oil, two tablespoons
  • Sweet chili sauce
  • Salad leaves

Instructions

  1. Start by cooking the potato first in a steamer basket placed over a pan of simmering water. It should take about 15 minutes to make the potato tender. 
  2. Transfer the potato to a bowl then mash it until it is smoothened. Set it aside so that it will cool down. Cover the bowl then put it in the fridge for an hour to chill. 
  3. Add the celery, carrot, and parsley along with the egg yolk and tuna. Mash well then season with salt and pepper. 
  4. Divide the mixture into 12 equal portions. Cover the tuna mixture by the mashed potato. Shape each into a patty. Put breadcrumbs on a large plate then add the patties. Turn to coat. 
  5. Place a frying pan over medium heat then heat oil. Cook the patties for three minutes on each side. It should take about four patties in a large frying pan. 
  6. Transfer the patties to a plate that is lined with paper towel to dry. 
  7. As for the sauce, simply stir together mayonnaise, mustard, relish and lemon juice together in a bowl. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 143mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 7g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

This deep fried tuna and potato fish cake should be a hit amongst your little ones. It is not only delicious but also very nutritious! Now, what are you waiting for? Shop for the ingredients needed in this recipe and try this at home!

Lemon Parmesan Baked Salmon and Shrimp Recipe

By 21 Comments

This Baked Salmon With Lemon Parmesan Shrimp is a low-carb dinner idea that is easy to make but tastes like it came from a five-star restaurant!

This summer I have been having a blast trying new recipes with ingredients I have never used before. I have discovered all kinds of new meals that my family and I love.

Recently I had a chance to team up with Lagostina again - one of my all-time favorite companies - for a fun Seafood Al Fresco Challenge with other bloggers.

Our challenge was to create a delicious new recipe using fresh seafood using the beautiful new Lagostina Luminosa Set that I received available now at your local #BedBathandBeyond. I was excited to participate in #SeafoodAlFrescoWithLagostina

Now I have loved - and used almost daily - my Lagostina Nera Hard Anodized 5 Qt. Casserole that I used for my Florida Style Shrimp & Grits, so I was excited to try pieces from their new collection.

The Lagostina Luminosa Set is made of premium grade stainless steel - which not only cooks great but also keeps your food pure. The 11-piece set includes a 1.6 qt. saucepan with lid, 2.4 qt. saucepan with lid, 3.2 qt. saucepan with lid, 6 qt. stockpot with lid, Steamer insert, 8" fry pan, and a 10.25" fry pan.

It is a complete collection of everything you need for the perfect kitchen! I used this set to make a new favorite meal that is simple but full of flavor - Baked Salmon With Lemon Parmesan Shrimp!

Now I would eat seafood all day every day if I could - but sometimes I need to shake things up and do something completely different and out of the ordinary.

Salmon is my go - to seafood, but I wanted to bring a little bit of a local flavor to really shake things up. There is nothing like local fresh Gulf shrimp to take any recipe to the next level. I whipped up a lemon garlic parmesan cream sauce and put it all together... it was absolute perfection.

Every bite you could taste the creamy garlic and parmesan with just a bit of tartness from the lemon. It was so good we nearly licked our plates clean.

The recipe is simple - but truly having a great set of cookware certainly helps. I have had a lot of pans say they were "nonstick" but the Lagostina set really is.

Plus the ability to move it from the top of the stove right into the oven makes this set incredibly versatile. I began by sauteeing garlic, butter, and the juice of a fresh lemon in the large fry pan, placing the salmon right into the mixture, and moving it right into a preheated oven to finish cooking while I prepared the shrimp and cream sauce on the stove top.

As much as I love salmon, the real feature of this dish was the shrimp and cream sauce which I made in the smaller fry pan. I loved that the smaller fry pan is nice and deep so I could put the full pound of shrimp in to cook and then added in the ingredients for the sauce.

The thing I love about a Parmesan Cream Sauce is how you can change it up and make it completely different with just a few extra ingredients. Since I love lemon on my seafood I went with a lemony garlic parmesan, but you can also spice it up with Cajun seasoning too!

This meal is fresh and light and delicious and sure to be a family favorite. I paired it with my favorite Garlic Balsamic Roasted Brussels Sprouts and a cucumber salad and voila! In less than 30 minutes we were enjoying summer out on the back porch just soaking in the afternoon sunshine.

Yield: 2

Baked Salmon With Lemon Parmesan Shrimp

Baked Salmon With Lemon Parmesan Shrimp

A light and delicious meal that brings the North and the South together perfectly! 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • ½ pound fresh shrimp
  • 2 filets fresh salmon
  • 2 medium lemons
  • ¼ cup heavy whipping cream
  • 8 tablespoon unsalted butter
  • 1 teaspoon parsley flakes
  • ½ cup grated parmesan
  • 1 teaspoon minced garlic
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Sautee minced garlic, sea salt, and 4 tablespoon butter in fry pan. Gently place salmon fillets into pan and spoon mixture over top. Place lemon slices on top and move pan into oven. Let cook about 15 minutes - depending on thickness - occasionally removing to spoon mixture over top. 
  2. Melt 4 tablespoon butter in a second pan. Add in fresh shrimp and cook until just beginning to turn pink. Add in heavy whipping cream, parsley, and parmesan. Stir until well blended and let simmer until shrimp is fully cooked through. Remove from heat and let the sauce thicken.
  3. Remove salmon from oven and let rest about 3 minutes. Move to plate and pour shrimp mixture over top. Serve with your favorite veggies and a fresh salad! 

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1191Total Fat: 93gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 546mgSodium: 1292mgCarbohydrates: 6gNet Carbohydrates: 6gFiber: 0gSugar: 1gProtein: 83g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

This meal is an easy go-to favorite that is full of great flavor. I love that it is low carb for me but even my family loves it too. It is the perfect blend of fish from the North and shrimp from the South all together with a savory, tangy sauce. We even poured the sauce over the veggies it was so good!

Florida Style Shrimp & Grits

By 24 Comments

A southern staple on the Gulf Coast is Shrimp and Grits - and this recipe makes it so easy! Bacon and fried corn are the secret to the best shrimp and grits recipe ever!

If you had told me five years ago that I would learn how to cook some recipes that would rival some local restaurants, I would have laughed in your face.

But one thing I have learned is a great meal starts with great tools - and Lagostina has become a must have for your kitchen.

The Lagostina Nera Hard Anodized 5 Qt. Casserole is a durable non-stick hard anodized cookware, imbued with Italian craftsmanship, that is perfect for the everyday cook - just like me!

It features premium hard anodized construction with thick 3.5mm base for even heat distribution, a nonstick coating - which I personally think everything should have - and sturdy, stay-cool ergonomic riveted cast stainless steel handles on either side which makes moving the dish from the stove to the sink to the oven a breeze! Yep you can even put it into the oven up to 500*! How cool is that?

I decided to make one of my favorite local flavors that I have both loved and hated from a couple local restaurants. Shrimp & Grits. It is one of those dishes that can either be really really good... or really really bad.

You have to find the perfect balance between the sweet creaminess of the grits and the spicy kick of the shrimp. Since I wanted a challenge I decided to give it a go and see how I could match up. I have to say... I even impressed myself.

The best part about this meal is that I made it all in the one dish - so cooking and cleaning was super simple.  I love when a main course only takes one dish!

The Casserole Dish was the perfect size for frying the bacon, boiling the grits, and even sautéeing the shrimp! I love when one dish lets me do everything I need to in the kitchen.

The non-stick was a true non-stick - even when I nearly burnt the grits trying to get a photo! I am not only excited to now have this dish in my own kitchen, but to be able to give one away to one of my awesome readers as well! Scroll aaaallll the way down for the giveaway and a printable version of the recipe!

I knew I wanted a lot of flavor but I wanted to keep the recipe as simple as possible. After all, if you are anything like me - if it takes weird ingredients or some major culinary skill... I won't do it.

Shrimp & Grits is the perfect blend of Southern Flair and Gulf Coast Deliciousness, so I knew it was perfect for this challenge. I started with the #1 best ingredient than any recipe should start with...bacon. Cut up three pieces of thick cut bacon and fry up crispy in the Lagostina Nera Casserole. 

Once crispy, remove the bacon and set aside, leaving the grease in the pan. Turn the heat down and throw in two cups of thawed frozen super sweet niblet corn.

If the grease is too hot, the kernels may pop up - that is where that great lid comes in handy. Cook the corn until it starts to brown - about 6 minutes or so.

Once the corn is done, pour in three cups of chicken broth and one cup of heavy cream and bring to a boil, stirring often.

Once it starts to boil, add in two cups of stone ground grits and turn the heat down to let simmer until most of the liquid is absorbed and grits are soft.

You may need to add a little extra chicken broth if you want a thinner consistency.

Next throw in two cups of Colby Jack shredded cheese! The finely shredded will work best as it will fold right into the grits and make it super cheesy!

You can also use sharp cheddar - but I am a huge fan of Colby Jack!  Stir cheese in until it has totally melted into the grits.

When the grits are finished, pour them into a bowl and wipe out the pan - and put it right back on the stove while still hot. Throw in three tablespoons of butter and one green onion finely chopped.

Once butter melts add in one pound of fresh Florida shrimp! I went ahead and splurged on the deveined ones that were ready to go! Add in one teaspoon seasoned salt and ½ teaspoon garlic powder plus the juice of one fresh lemon.  

These little guys will cook up quickly so stay close! Keep mixing them around until they turn completely white and start to caramelize.

Add bacon back into the pan and keep mixing for about another two minutes to let all of the flavors combine.

shrimp

Pour the hot shrimp over your grits and voila! You are ready to dine on one of the most delicious flavors of the South - Florida Style Shrimp & Grits!

shrimp and grits recipe

Shrimp and Grits - Florida Style!

Yield: 1

Florida Style Shrimp & Grits with Lagostina

Florida Style Shrimp & Grits with Lagostina

A southern staple on the Gulf Coast is Shrimp and Grits – and this recipe makes it so easy! Bacon and fried corn are the secrets to the best shrimp and grits recipe ever!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 slices thick cut bacon
  • 2 cups of thawed frozen super sweet niblet corn
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups stone ground grits
  • 2 cups shredded Colby Jack cheese
  • 3 tablespoons butter
  • 1 green onion finely chopped
  • 1 pound fresh shrimp
  • 1 teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • 1 lemon juiced

Instructions

  1. Fry bacon until crispy and set aside - leaving hot grease in pan.
  2. Add in thawed corn and let cook until brown.
  3. Mix in chicken broth and heavy cream and bring to a boil.
  4. Add in grits and let cook on low until all liquid is absorbed, stirring often.
  5. Mix in shredded cheese until well combined. Set aside and wipe pan clean.
  6. Return pan to stove with butter and green onion.
  7. Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.
  8. Add bacon to shrimp and let cook 2-3 minutes.
  9. Pour shrimp over grits.
  10. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 543Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 246mgSodium: 1186mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 34g

Did you make this recipe?

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© Moscato Mom
Cuisine: American / Category: Main Dishes

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Shrimp Vegetti Alfredo Whole30

By 14 Comments

A few weeks ago a friend of mine posted on Facebook that she "may never eat pasta again" after discovering the Vegetti. The Vegetti is a hand held vegetable spiralizer that lets you turn vegetables like squash, zucchini, and carrots into thin cut spiral "noodles." Oh, and it is less than 20 bucks!! I was a bit skeptical, but thought I would give it a shot. It has become one of my all time favorite kitchen gadgets.

vegetti spiralizer

Since starting Whole30 I have missed pasta so bad. Like really bad. Like had to talk myself out of cheating at least 3 times a week bad. So I was stoked to try the vegetti and see if I could have "pasta" again. I opted to go for alfredo (go big or go home, right?) using a Paleo Alfredo recipe made from cauliflower. In a word.... ahmayzing.

Shrimp Vegetti Alfredo Whole30

Shrimp Vegetti Alfredo Whole30

Shrimp Vegetti Alfredo is a super quick meal with tons of flavor.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 medium zucchini
  • 2 medium yellow squash
  • ½ pound shrimp, peeled and deveined
  • 3 tablespoon olive oil
  • 4 cups cauliflower, chopped (1 head)
  • ½ cup chicken broth
  • 1 cup of coconut milk
  • ½ teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon Season All Salt

Instructions

  1. First, you want to make your alfredo sauce. First, microwave your cauliflower in a microwave safe bowl with a bit of water until soft.
  2. Put cauliflower, chicken broth, coconut milk, salt, and garlic powder into your food processor and puree until thin.
  3. This will take a few minutes. In fact, I may have let it go too long because it was very very thin…
  4. Next, sauté your shrimp in olive oil and season all salt until done, and add to alfredo sauce.
  5. Transfer sauce and shrimp into a pan and warm on the stove to let the flavors mix together well.
  6. Finish by spiralizing your zucchini and yellow squash using your Vegetti. This takes just a few minutes and actually was fun. As I said, I was skeptical before, so I was pleasantly surprised when this worked as well as it did.
  7. Bring a pot of water to a boil and add your spiralized “noodles” for 2-3 minutes, until they are the softness that you want them. Be careful – overcooking makes them mushy. (I have since learned that you can also sauté the “noodles” in garlic and olive oil for even more flavor!)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 1500mgCarbohydrates: 19gFiber: 7gSugar: 9gProtein: 20g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
shrimp
vegetti reviews

Drain your "noodles" well in a colander and serve like you would your favorite pasta alfredo dish!

whole30 alfredo recipe

Enjoy!

~Lynsey

 

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