Creamy Salmon and Succulent Shrimp Butter Cream Soup: A Ketogenic Delight
Creamy Salmon and Succulent Shrimp Butter Cream Soup: A Ketogenic Delight
A Special Ketogenic Meal: Shrimp and Salmon Butter Cream Soup
This recipe for Shrimp and Salmon Butter Cream Soup is a rich and flavorful dish designed for those following a ketogenic diet. It emphasizes the use of heavy cream and butter over milk for a more decadent taste. Enjoy a satisfying meal that’s both delicious and compliant with your dietary goals, featuring tender salmon, plump shrimp, earthy mushrooms, and vibrant broccoli.
Main Ingredients- 2 pieces Salmon
- 12 Jumbo Shrimp
- Butter
- Heavy Cream
- Garlic Powder
- Salt
- Black Pepper
- Mushrooms
- Broccoli
- 1/2 Lemon
- Scallions or Chives (for garnish)
Cooking Instructions
Step 1
Generously spread 4 tablespoons of high-quality butter, preferably from grass-fed cows, in a pan over medium heat. Once the butter is melted and slightly shimmering, carefully place the salmon pieces into the pan. Sear the salmon for about 3-4 minutes per side until golden brown and cooked through. Letting the butter infuse the salmon is key to its rich flavor.
Step 2
Once the salmon is partially cooked, add the prepared jumbo shrimp to the pan. It’s important not to overcook the shrimp, so add them towards the end of the cooking process. Cook the shrimp for about 2-3 minutes, or until they turn a beautiful pink color.
Step 3
Now, it’s time to create the luscious cream sauce. Pour 1 cup (approximately 200ml) of heavy cream into the pan. Gently stir the cream to combine it with the butter and the natural juices released from the salmon and shrimp.
Step 4
Enhance the flavor profile by adding 1/2 packet of garlic powder (equivalent to about 2.5 cloves of garlic). Using a fine powder like ‘Easy Garlic Powder’ will ensure it dissolves smoothly into the sauce. Stir well to distribute the garlic aroma.
Step 5
Add your chosen mushrooms and broccoli florets to the pan. Slice the lemon half and toss it in as well; the citrus will add a bright counterpoint to the richness. Season with a good pinch of black pepper and salt to taste. Allow the vegetables to simmer in the sauce for about 3-5 minutes, or until tender-crisp.
Step 6
When the shrimp have turned a vibrant pink and are fully cooked, it’s time to turn off the heat. Overcooking will make the shrimp tough and less enjoyable.
Step 7
Carefully arrange the cooked salmon and shrimp in a serving bowl. Spoon the tender mushrooms and broccoli over the top, and ladle the rich butter cream sauce generously around the ingredients. Finally, garnish with thinly sliced scallions or chives for a fresh finish. Your delicious Shrimp and Salmon Butter Cream Soup is now ready to be enjoyed!
Step 8
Although a delicious clam chowder, made by a friend, was served alongside, it was a tempting sight I couldn’t partake in due to my ketogenic diet. My husband, however, thoroughly enjoyed this luxurious meal!
Step 9
The combination of the buttery, creamy sauce and the succulent shrimp is absolutely divine. The richness melts in your mouth with every bite.
Step 10
The mushrooms, perfectly complemented by the butter cream sauce, add another layer of savory depth. Their earthy flavor and tender texture blend beautifully with the sauce.
Step 11
The crisp broccoli and sweet shrimp create a wonderful contrast with the rich butter cream sauce. This Shrimp and Salmon Butter Cream Soup is so satisfyingly creamy and flavorful, you might wonder if it truly is a guilt-free meal. By simply limiting carbohydrates and sugars, the ketogenic diet allows for delicious indulgence without calorie concerns. I eagerly anticipate my health check-up on December 11th, enjoying these joyful meals day by day.
