LOW CARBOHYDRATE MAIN COURSES
CHILE - GINGER SHRIMP STIR FRY
6g net carbs; 17g fat
All Fat and Carb Values Are Approximate.

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Recipe by Pamela White, FabJob.com

This meal cooks in one skillet, and takes a mere 30 minutes from thinking about cooking it to sitting at the table. It's hot and spicy. If you want it to be merely warm, cut the amount of ginger and chile powder in half.

• 2 pounds raw shrimp
  
• 4 cups chopped broccoli
  
• 2 tablespoons olive oil
  
• 2 tablespoons butter
  
• 1 teaspoon ground chipolte chile powder
  
• 1/2 teaspoon salt
  
• 2 tablespoons minced ginger

• When you mince the ginger, don't be intimidated. Don't try to peel it. Instead, take charge of it and slice off the outside skin until you have rectangular logs of ginger. Slice them into thin matchsticks, then dice them by cutting them into tiny pieces.
  
  
• Peel shrimp.
  
  
• Place a large skillet on the stove. Add olive oil and turn on heat to medium. Toss in salt and chile powder. Add butter, stir and toss in ginger. As butter melts, add the shrimp and cover. Stay close by, though, because you'll need to gently stir your shrimp since it cooks quickly.
  
  
• When shrimp is pink (and not just from the influence of the chile powder) scoop shrimp out of the skillet, leaving juice and seasonings behind. Add broccoli and cover, still cooking on medium. As soon as broccoli turns bright green, remove from heat and pour entire contents of skillet over shrimp in serving bowl. Serves four.

Per serving: 373 Calories; 6g Carbohydrates; 2g Dietary Fiber; 17g Fat; 48g Protein; 361mg Cholesterol; 681mg Sodium.
All Fat and Carb Values Are Approximate.

	About Pamela White: Pamela White is a food writer, restaurant critic and book author from New York. Her book "Become a Food Writer," is available at FabJob.

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