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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.1
  • Total Fat: 9.1 g
  • Cholesterol: 120.0 mg
  • Sodium: 392.5 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Shrimp, Scallops, and Broccoli with Almond Flour Gravy calories by ingredient
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Shrimp, Scallops, and Broccoli with Almond Flour Gravy

Submitted by: SHERRIW70

Introduction

A wonderful, low-carb seafood dish of shrimp and scallops with a nice almond flour gravy and steamed broccoli added. A wonderful, low-carb seafood dish of shrimp and scallops with a nice almond flour gravy and steamed broccoli added.
Number of Servings: 6

Ingredients

    8 oz shrimp (more or less as desired)
    42 small bay scallops (more or less as desired)
    1/4 cup almond flour
    3 Tbl unsalted butter
    1 cup 99% fat free Chicken Broth
    lemon juice
    broccoli florets
    salt
    pepper

Directions

Melt some of the butter in the pan and whisk in some of the chicken broth and lemon juice. (Use just enough needed to saute the first batch of scallops. You will need more for later batches.) Put the almond flour in a bowl with the desired amount of salt and pepper. Dredge (drag through just enough to coat both sides) the scallops in the almond flour then place in the pan. Cook well. Repeat process until all the scallops, and then the shrimp, are cooked. You will need to add to the pan butter, chicken broth, and a little lemon juice as you cook each batch. As you cook, the almond flour gravy will be created from the combination of the liquids and the flour in the pan. When you're done cooking the seafood, add more chicken broth, salt, and pepper, and whisk it around in the pan to make the gravy the consistency you prefer. I steam the broccoli separately (because I like mine very tender). Add the broccoli to the scallop/shrimp mix and pour the remainder of the gravy on top.

The quantity of shrimp and scallops are completely an estimate, so decide how much you need for your family, then add more chicken broth, butter, and lemon juice as needed as you cook. I have also used large sea scallops and they are very good too! If you're not a broccoli fan, use whatever veggie you like.

Serving Size: 6 servings (approx)

Number of Servings: 6

Recipe submitted by SparkPeople user SHERRIW70.






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