It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed? The only saving grace for those diets is that, at least with Keto, wine is allowed. It’s one thing to temporarily cut back on foods that I love, but giving up wine would be a deal breaker! #GirlsGoneWine
I went to a couple of my favorite recipe resources, Epicurious.com and Emeril’s on Planet Green, to seek appetizer inspiration that wasn’t the usual charcuterie platter (not that there is anything wrong with that), wouldn’t heat up my kitchen, wouldn’t push me outside of the ultra low carb Keto phase I’m in. I was pleasantly surprised and found quite a few ideas. #ThisGirlLovesToEat
Aguachile de Camarón (Shrimp cooked in lime and chile sauce)
- 2 Quarts Water
- 2 TBLS Kosher Salt
- 1 Pound Fresh Jumbo Shrimp, peeled & deveined
- 1 English Cucumber, peeled
- 1 Cup Freshly Squeezed Lime Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Cold Water
- 2 to 3 Fresh Serrano Chiles, sliced
- 1 TBLS Chopped Fresh Parsley
- Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
- Butterfly the shrimp, leaving the tail intact.
- Add shrimp and immediately turn off the heat.
- Let the shrimp sit until just cooked through, 2-3 minutes.
- Place shrimp in colander, run under cold water to stop the cooking, then drain.
- In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
- In a non-reactive bowl combine the shrimp with the dressing. Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
- Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
- Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.
**Non-Reactive Bowl: Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
A crisp Sauvignon Blanc or Pinot Grigio would be the perfect compliment to the citrus spiced sauce on this cold ceviche inspired dish.