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I'd like some feedback on this. I've never been particularly good in the kitchen - my instinct lies mainly in bookwormin' and geeking out - but this diet has cut out all my usual options and forced me into the kitchen with limited supplies, and I have become a woman on a mission!
This dish is a tad spicy - but nothing hot. Barely mild. Nothing really out of the ordinary is used except for the Mrs. Dash and the Emeril seasoning, which can easily be found at your local Wal Mart.
I came up with this one myself. Go me!
You need:
butter
shrimp
steak
Mrs. Dash table seasoning
Emeril's seasoning (made from real Emeril)
garlic powder
horseradish sauce (like, Kraft)
tabasco
sour cream
salt
pepper
water
1. First off, thaw everything. (Duh.) Tenderize your meat if you need to.
2. Secondly, dump some water, about 2 tbsp. butter, and dashes of salt, pepper, garlic powder, Mrs. Dash & Emeril in the skillet. I used about 1/2 cup of water. And I am notorious for using a "dash" of spices - which means a dash (not a teaspoon or whatnot) so I didn't actually measure anything. All the seasonings are "to taste" so I used a little on this step, and some more later when I added the sour cream when it wasn't quite up to taste.
3. Let that kinda simmer up, and stir it. Smells good, eh?
4. Peel the shrimp and dump them in (notice I'm being notorious again - I also "dump" things without measuring them). Let it kinda simmer for about five minutes. I used about 15 shrimp leftover from Friday night's dinner.
5. Dump in your steak (yes, in the very same skillet, without taking the shrimp out.)
Now, cook everything for awhile on mid-high heat, until the steak looks almost done on the inside. You want to kind of run out of water so that the seasonings and other stuff will kind of glom onto the pan, so you have to get a spatula to scrape up the "gunk"... then add a little water to get everything simmering again. Keep the gunk. It's the best part.
Then add:
1 dash of tabasco
1 tsp. of horseradish
and stir. Cook for a couple of minutes, then dump in:
2 tbsp. sour cream
Make sure to stir out the lumps. Keep kind of stirring and turning things over. Reduce the heat just a tad. Add a little bit more horsie/sour cream/butter/water if you want more sauce. The resulting sauce will look orange-ish. Simmer everything in this sauce for a couple of minutes, then serve.
I didn't have any lemon on hand but I'm sure that would have put the
finishing touches on this. It tastes swell without it, though.
The carb counts will vary depending on what you're using, but I would say that with the sour cream and horseradish and tabasco, the carb count was at or less than 5. Just watch your ingredients and pay attention to the labels.
Everything is okay for induction, so far as I know. It's essentially just cream, butter, steak and shrimp with a little spice.
This'd go great with some red wine and a lite salad with avacado and vinegar & oil (although I didn't do that). If you can swing it, I'm sure some sugar-free Ocean Spray cranberry juice (I think it's made with Splenda) would go good with this in lieu of wine.
This dish is a tad spicy - but nothing hot. Barely mild. Nothing really out of the ordinary is used except for the Mrs. Dash and the Emeril seasoning, which can easily be found at your local Wal Mart.
I came up with this one myself. Go me!
You need:
butter
shrimp
steak
Mrs. Dash table seasoning
Emeril's seasoning (made from real Emeril)
garlic powder
horseradish sauce (like, Kraft)
tabasco
sour cream
salt
pepper
water
1. First off, thaw everything. (Duh.) Tenderize your meat if you need to.
2. Secondly, dump some water, about 2 tbsp. butter, and dashes of salt, pepper, garlic powder, Mrs. Dash & Emeril in the skillet. I used about 1/2 cup of water. And I am notorious for using a "dash" of spices - which means a dash (not a teaspoon or whatnot) so I didn't actually measure anything. All the seasonings are "to taste" so I used a little on this step, and some more later when I added the sour cream when it wasn't quite up to taste.
3. Let that kinda simmer up, and stir it. Smells good, eh?
4. Peel the shrimp and dump them in (notice I'm being notorious again - I also "dump" things without measuring them). Let it kinda simmer for about five minutes. I used about 15 shrimp leftover from Friday night's dinner.
5. Dump in your steak (yes, in the very same skillet, without taking the shrimp out.)
Now, cook everything for awhile on mid-high heat, until the steak looks almost done on the inside. You want to kind of run out of water so that the seasonings and other stuff will kind of glom onto the pan, so you have to get a spatula to scrape up the "gunk"... then add a little water to get everything simmering again. Keep the gunk. It's the best part.
Then add:
1 dash of tabasco
1 tsp. of horseradish
and stir. Cook for a couple of minutes, then dump in:
2 tbsp. sour cream
Make sure to stir out the lumps. Keep kind of stirring and turning things over. Reduce the heat just a tad. Add a little bit more horsie/sour cream/butter/water if you want more sauce. The resulting sauce will look orange-ish. Simmer everything in this sauce for a couple of minutes, then serve.
I didn't have any lemon on hand but I'm sure that would have put the
finishing touches on this. It tastes swell without it, though.
The carb counts will vary depending on what you're using, but I would say that with the sour cream and horseradish and tabasco, the carb count was at or less than 5. Just watch your ingredients and pay attention to the labels.
Everything is okay for induction, so far as I know. It's essentially just cream, butter, steak and shrimp with a little spice.
This'd go great with some red wine and a lite salad with avacado and vinegar & oil (although I didn't do that). If you can swing it, I'm sure some sugar-free Ocean Spray cranberry juice (I think it's made with Splenda) would go good with this in lieu of wine.
