2 tablespoons butter
2 cans crab (or 8 ounces crab meat)
12 ounces cooked shrimp
1/4 cup whiskey
1 cup minced shallot (about 4 large)
1/4 cup half and half
1/4 plain Greek yogurt
Salt, pepper, and cayenne to taste
- Melt the butter in a large (10″) non-stick sauce pan.
- Saute shallots until they become soft.
- Add the cooked shrimp and crab meat. Stir together of medium-high heat.
- Add whiskey. Turn heat in high, and CAREFULLY flame the dish. (This burns off the alcohol and concentrates the flavors.
- Stir in half and half and yogurt. Stir until well mixed.
- Season to taste.
Sat fat: 4.7g
Note: I don’t have access to fresh crab. I used canned crab, which increased the sodium content. But the dish was still really tasty and a nice change of pace. Also, traditionally is only uses crab, but I had shrimp on hand so I used that in addition to the crab. It worked.
Carrots in Beer and Dill
1 pound bag of baby carrots
1 cup of beer
1 teaspoon butter
1 teaspoon dried dill
- Cut the carrots in half the long way.
- Place carrots in a non-stick saute pan over medium heat.
- Add beer. Bring to a boil, cover and reduce heat.
- Stir occasionally.
- If the beer evaporates, add a little more. (It probably won’t need more.)
- Just before serving, add a teaspoon butter and dill. Toss to coat and serve.
Sat fat: 0.6g