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Keto seafood sauce with Shirataki noodles

January 4, 2015

Last day of vacation is supposed to be memorable. After sleeping throughout the day and having a bit of a beauty time, I decided we should close the day with some real good and fancy food. Enough with the cold platters for this week!

After some thinking, we both, my husband and I, came to the idea that some keto seafood sauce is both light and fancy.

Ingredients for the sauce:

  • 200 grams clams meat
  • 200 grams baby shrimps, pre-boiled
  • 1 can chopped tomatoes
  • 4 garlic cloves, chopped
  • some chilli flakes
  • 3-4 tsp olive oil
  • some salt
  • 100 ml white wine, dry

First things first, put the oil into a wok pan and get it warm. Put the chopped garlic until light brown, then add the chopped tomatoes and the spices. Let it simmer for about 5 to 10 minutes, until the sauce start to concentrate. Add the seafood and the white wine and let them again for 5 minutes, tops.

I had my beautiful sauce with 100 grams of Shirataki noodles, boiled for three minutes in pre-heated water. It was incredibly rich and savory and the tingly chilli completed this dish perfectly. Enjoy!

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