I have always loved mushrooms. At least since I was 10 years old. My Dad decided to grow some and bought a ‘log’. We ate a lot of mushrooms. I love them sauteed in butter over a steak. Chopped in a omelette. Sliced in Fajitas. Or my newest dish find – Garlicky Shrimp and Mushrooms.

The recipe comes from The Essential Ketogenic Mediterranean Diet Cookbook. There are some wonderful recipes in this book. Thanks, Kayte, for this great B’day gift.

If you like shrimp and mushrooms this is super simple and super quick and super tasty.

1 lb shrimp, peeled and deveined

1 tsp salt

1 cup EVOO

8 large cloves garlice, sliced

4 ounces sliced sh’rooms. (I used button and baby bellas)

1/2 tsp red pepper flakes

1/4 cup chopped fresh parsley (nope, used dried)

Place shrimp in a small bowl and sprinkle with salt.

Heat olive oil in a heavy skillet over med-hi heat. Add garlic and heat until there is a lovely aroma in your kitchen. About 3 – 4 minutes. If it starts to burn – lower the heat.

Add the sh’rooms and sautee for 5 minutes until soft. Add shrimp and pepper flakes and sautee until shrimp turns pink, 3 – 4 minutes. (I cooked a little longer.)

Remove from heat and add in Parsley.

Makes 4 servings.

Serve over Zoodles or Caulirice.

This is KETO friendly. Only 4 gm carb/serving. 620 calories, 56 gm fat. 24 gm sodium.

Thanks to Nancy for this week’s veggie pick.

More mushroom dishes?

Kayte

Nancy

Ellen

Peggy

Ulrike

Donna

Next veggie: Rutabaga. Ulrike’s choice. I’ve never eaten one so this will be fun.