Hallå and greetings from across the vast oceans, and thank you to our lovely hostess, Birgitta Höglund, the most popular low carb high fat food blogger in Sweden for inviting us to guest post on her blog today. We are very honored by Birgitta’s invitation to meet each of you—her avid readers, fans, and friends (the best for last).
We are Fluffy Chix Cook, and I am Susie T., one of the Fluffys’s blog. Our low carb keto journey to health began fifteen years ago and over 90 pounds (with many more left to go). Our low carb high fat journey has been a real “trip,” complete with scenic views, road stops, road block, bumps, minor bust-ups, and adventure. We share our quirky walk with our friends on Fluffy Chix Cook blog and in our e-books (available on the Fluffy Chix Newsstand—address below). Most of our tall tales are written with a Southern drawl and Texas twang (regional accents and dialectics) and if nothing else, can keep you engaged for hours as you try to translate and learn to speak Southernese. J
Fluffy recipes are Texas, Southern, low carb high fat comfort food, and are totally delicious—but don’t listen to us, we’re biased! We love to tell our tall tales as we invite our readers to the dinner table to partake of each low carb recipe. We hope they (and you) fall in love with our family, history, heritage, and healthy low carb food. There’s over a hundred years of combined love and cooking skills in our little portion of internet real estate.
Birgitta invited Fluffy Chix to share a recipe from our most recent e-book: Southern FEAST, and we nearly tripped over our fluffy little wings with excitement and eagerness at this graciously offered opportunity to meet an entire new world—Sweden! Hallå Sweden!
Can we just say, “Wow?” The recipe we’re sharing with you is a low carb high fat, ketogenic Southern Pickled Shrimp and it is one of the first recipes I ever remembered eating as a child. This dish was one of our dad’s mama’s specialties. WaWa made it at least once a week during shrimp season, and it was present at every family gathering and holiday celebration for the first thirty years of my life.
Living just miles from Kemah, a fishing and shrimping town in Texas, located on the Texas Gulf Coast, fish and shrimp were very cheap and plentiful. You could buy a hundred pounds of shrimp (with heads intact) for very little money and the shrimpers were happy to give us all the blue crab we wanted for free. So you could feed a family of eight for little money as long as you were willing to do the labor of heading, peeling, deveining, and freezing shrimp, and also cleaning, cooking, and picking blue crab-a near thankless task, salvaged only by the virtue of its incredibly flavored lump crab and claw meat.
Our dad’s family was from the Texas Gulf Coast—having emigrated from Ireland to America via Ellis Island, then by boat down to Lynchburg, Texas—just a few miles from Galveston Island and Kemah. So buying seafood from the Kemah wharf directly from the shrimp boat captains is an activity we’ve enjoyed for over 150 years! The Fluffys know our seafood! And we wait impatiently for the “proper months” to consume it. In the old days we only ate shellfish (especially oysters and mollusks) during months containing “r,” due to the heat and potential for disease. They were safer to eat when harvest during cooler months and best avoided during the summer. But shrimp season began in the early spring and continued through the summer. We enjoyed blue crab year-round.
We’re thrilled to share this low carb Southern Pickled Shrimp from Summer FEAST. It’s the newest addition in the Low Carb Keto FEAST Cooking Series by Fluffy Chix Cook, and has 212 pages of beautifully photographed recipes, history, family stories, tips, tricks, and “cool stuff” to help you live a low carb lifestyle. The recipes are beautiful enough to star in your next feast, yet simple enough to enjoy 24/7/365—or any meal, every day, 365 days out of the year. (Yes, we’re biased!)
FEAST also features a Guest Blogger every edition, and Summer FEAST recognizes the stellar low carb high fat creations of Carolyn Ketchum, creative genius behind All Day I Dream About Food blog. Carolyn shares five of her favorite recipes including a dynamite recipe for No Churn Raspberry Cheesecake Ice Cream Sandwich Cookies you fun to make!
We hope you enjoy Southern Pickled Shrimp and invite you to visit Fluffy Chix Cook for more free recipes, tips, and low carb high fat cooking tips. Please take a look at our Recipe Index for a glimpse of the recipes you can expect—we specialize in Texas and Southern comfort food. Please drop us a love note in the comments section of each blog post. We try to respond quickly, and adore comments! You can also find us on Facebook, Pinterest, and Twitter.
Purchase Fluffy Chix e-books on our Fluffy Newsstand, or read more about each low carb high fat cookbook as they are published to find out if it’s a keto cookbook you’d be interested in adding to your recipe collection.
Thanks again Birgitta, for the gift of your friendship and for all the hard work on our behalf. We love your cookbooks, writing style, and glimpse into your beautiful life across the great oceans! We would be blessed to have the opportunity to visit your lovely country, most especially as Swedes are so visionary in recognizing the great healing benefits of our low carb high fat lifestyle!
Southern Pickled Shrimp
by Fluffy Chix Cook
Serving Size: 1/4-1/6 recipe (about 4-7 shrimp) Makes 4-6 servings
Preparation Time: 15 Minutes
Cook 25 Minutes
Total 40 Minutes
This low carb high fat Southern delicacy is highly prized on all high holidays! It’s deliciously guilt free and fantastic!
1 1/4 pounds (570 g) large to extra large shrimp (21/25 or 26/30), peeled and deveined with tails on (reserve shells)
2 tablespoons liquid crab boil
1 lemon, quartered
4 cups (950 ml) water
1 tablespoon mustard seed, toasted
1/3 cup (80 ml) unfiltered apple cider vinegar
1/2 cup (120 ml) extra virgin olive oil
3 tablespoons water
2 cloves garlic, peeled and chopped or pressed
1 teaspoon lemon zest
1/2 tablespoon Country Dijon Mustard
1 teaspoon Worcestershire sauce
3 dashes Tabasco sauce
1/4 teaspoon celery seed
1/4 teaspoon red pepper flakes
freshly ground black pepper
liquid stevia concentrate, to taste (optional)
1/2 cup (120 ml) purple onion, slivered
1/4 cup (60 ml) capers, drained
1/4 cup (60 ml) Italian parsley, chopped
1/2 lemon, sliced thinly
Heat a large pot with 2 quarts water (2000 ml), crab boil and quartered lemon and shrimp shells.
(Tip: For easy clean-up place the shrimp shells in cheesecloth and end into a knot, making a bundle. That way the shrimp shells season and add flavor to the cooking medium, but are simple to remove and discard when you’re finished cooking.)
Bring poaching stock to a boil, then reduce heat to a simmer. Cook 15-20 minutes to flavor the water. Make sure to put the vent on or cook outside to minimize smells—crab boil is strong stuff.
Add cleaned shrimp. Bring back to a boil. Turn off heat and remove pan to a cool burner. Cover and steep shrimp 3-5 minutes or until done throughout. Transfer shrimp to a big mixing bowl; cover with ice to stop the cooking. Remove ice as soon as shrimp are chilled and drain shrimp on paper towels or a clean dish towel. Discard shells and cooked lemons.
Toast mustard seeds in a small, dry, skillet over medium high heat. Stir often until seeds start to pop and release fragrance. Seeds should become slightly golden. Remove and cool mustard seeds. Mix dressing ingredients in a small jar. Seal and shake to combine.
Mix all ingredients in the pickled salad with the dressing. Stir to combine thoroughly. Toss with cooked shrimp. Place in an airtight container and marinate in the refrigerator for 2 hours to overnight. Pickled shrimp are better the next day and will keep refrigerated 2-3 days.
NOTES: We love these shrimp on their own or tossed into a quick coleslaw or salad. Delicious! This type of Southern dish goes back generations!
Now, let’s talk about crab boil. We use Zatarain’s because that’s what our mama used and Dad’s mama before her-so it goes back generations as well! Zatarain’s Liquid Crab Boil Concentrate contains the essential oils of the spices and seasonings in the original Crab & Shrimp Boil. This product is extremely hot and a little goes a long way. Zatarain makes both liquid and dry mix crab and shrimp boil, but we feel the liquid is just so convenient to keep on in the pantry.
If you can’t find crab or shrimp boil, add the following to your shrimp water in order to flavor it. We don’t count any of the carbs in this mixture because these items are discarded after boiling and at the most, it adds 1-2 grams of carbs to the entire recipe. Add 1 onion, cut in chunks, 4 cloves garlic, and a tablespoon of kosher salt. Then, tie the following spices into a cheese cloth sachet:
WaWa’s Crab & Shrimp Boil Spices:
3 tablespoons yellow mustard seeds
2 tablespoons allspice berries
2 tablespoons coriander
2 tablespoons dill seeds
1 tablespoon red pepper
1 tablespoon black peppercorns
1 teaspoon whole cloves
6 bay leaves
Serving Ideas: Serve with your favorite salad base. It works great in coleslaw or green salad or served alone as an appetizer.
per 1/4 recipe 420 Calories; 30g Fat (64.8% calories from fat); 30g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Effective Carbs
per 1/6 recipe 280 Calories; 20g Fat (64.8% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Effective Carbs
Copyright © 2015 Fluffy Chix Cook: Summer FEAST. All rights reserved.