Focusing on Weight Loss, Health and Nutrition from the Wasteland of Post-Katrina New Orleans, home of some of the best, unhealthiest food on the planet.
Saturday, January 6, 2007
Low Carbing with Paula Deen
I know she's fast becoming a cliche, but I do love Paula Deen--well, her recipes anyway. She's the anti-healthy chef, offending low carbers and low fat people alike with her rich recipes full of real food. I mean, any woman who can come up with recipes using sour cream, cream cheese and sweetened condensed milk--in one dish!--is okay with me.
So I've been working at adapting some of her recipes to low carb and ferreting out some that already are. Here's an original for you:
PAULA'S SHRIMP STUFFED EGGS
4 medium-sized shrimp, cooked
4 large eggs, hard-boiled and peeled
2 Tbsp mayonnaise
2 Tbsp sour cream
2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp finely chopped dill
salt and pepper
While eggs boil, peel and devein shrimp and chop finely. Cool and peel eggs, then halve lengthwise. Remove yolks and place in a small bowl. Mash egg yolks with a fork and stir in shrimp, mayo, sour cream, mustard, lemon juice and dill. Add salt and pepper to taste, then restuff into egg whites. Garnish with additional shrimp and dill, if desired. YUM!!