Cream

How to cook low carb garlic prawns

Prawns are not cheap but they are tasty and with a low carb dish in mind I wanted something a little different from beef, lamb, poultry and pork. I will have salmon early next week and so I thought another seafood option for a quick and easy dinner would be a creamy garlic prawns dish.

As much as I like garlic I rarely cook with it. I can always tell when I’m emitting a strong garlic odour and in deference to the people around me I usually refrain. Tonight though these prawns needed a little kick of flavour and garlic would do that.

Raw garlic prawns and parsley
Raw garlic prawns and parsley
Amazing low carb garlic prawns
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Green uncooked prawns
  • Garlic
  • Lemon juice
  • Pepper
  • Salt
  • Parsley
  • Cream
  • White wine
  • Almond flakes
  • Parmesan
Instructions
  1. In a bowl marinade the prawns with some crushed garlic, salt, pepper, lemon juice and olive oil for 1 hour (or overnight in the refrigerator)
  2. In a hot pan heat up some oil and butter to the point where the butter bubbles
  3. Add the prawns and cook for 3 minutes
  4. Turn down the heat and add a splash of white wine and a splash of cream, cook for 1 minute
  5. Take off the heat and add the parsley and almond flakes plus some grated parmesan
  6. Pour into a shallow bowl and a shoot a photograph
  7. Eat the prawns
  8. Wash the dishes
  9. Write the recipe
  10. Blog (verb)

 

Freshly chopped parsley
Freshly chopped parsley
Creamy garlic prawns and parsley
Creamy garlic prawns and parsley

These garlic prawns were really very nice and so quick and easy to make. If you prepare the prawns the night before you can have them waiting for you to cook after returning home from work. If I wasn’t eating low carb, a nice piece of crusty bread would be great with this, perhaps even some cheese toast. An alternative would be to serve them with a little rice and/or quinoa.

Creamy garlic prawns and parsley
Creamy garlic prawns and parsley

Do you like garlic prawns? How do you cook them?

Blue whipped cream dessert
Blue whipped cream dessert

Pork sausages and eggs

Having done my first frittata I wondered what else I could do with beaten eggs and cream.

Pork sausages baked in beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Pork sausages baked in beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Pork sausages and eggs
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Big thick pork sausages from your butcher
  • Eggs
  • Cream
  • Peas
  • Corn kernels
  • Capsicum
  • Grated smoked cheddar cheese
  • Pepper
  • Mixed dried herbs
Instructions
  1. In a pyrex bowl lay down three big thick pork sausages
  2. Beat some eggs and cream together
  3. Add the peas, corn and capsicum and mix through
  4. Pour half the egg mix over the sausages
  5. Add some grated cheese
  6. Pour the rest of the egg mix in
  7. Cover with grated cheese
  8. Add pepper and mixed dried herbs
  9. Bake at 180 °C for 50 minutes
  10. Shoot a photograph in the bowl
  11. Spoon out onto a plate
  12. Shoot another photograph
  13. Eat the sausages and eggs
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)
  17. Hope people enjoy reading the blog post
 

 

Pork sausages baked with beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/100sec, ISO 400
Pork sausages baked with beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/100sec, ISO 400

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Bacon and eggs for Sunday breakfast

Bacon and eggs = Sunday breakfast

Bacon and eggs with spam for Sunday breakfast
Bacon and eggs with spam for Sunday breakfast
Bacon and eggs for Sunday breakfast
 
Recipe Type: Breakfast
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Streaky bacon
  • Spam
  • Salt (no you do not need added salt in this, there’s enough in the bacon, spam and cheese)
  • Pepper
  • Tasty Coon cheese slice
  • Egg
  • Cream
Instructions
  1. Shred the bacon
  2. Dice the spam
  3. Oven bake the bacon and spam at 200 °C for 15 minutes
  4. Beat the egg and add a splash of pouring cream
  5. Put the bacon and spam in the egg/cream mixture and stir
  6. Pour the egg/cream bacon and spam concoction into a baking dish
  7. Top with some tasty Coon cheese and pepper
  8. Bake for 15 minutes at 200 °C
  9. Shoot a photograph
  10. Eat the meal
  11. Write the recipe
  12. Blog about it
 
Bacon and spam before oven cooking | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Bacon and spam before oven cooking | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Bacon and spam after oven cooking | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 400
Bacon and spam after oven cooking | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 400
bacon and spam in an egg and cream mixture with some tasty Coon cheese and pepper | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 200
bacon and spam in an egg and cream mixture with some tasty Coon cheese and pepper | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 200
Bacon and eggs with spam for Sunday breakfast | NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/250sec, ISO 400
Bacon and eggs with spam for Sunday breakfast | NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/250sec, ISO 400

 

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Slow cooked lamb and pork with red wine and cream reduction

After an amazing breakfast I skipped lunch and had an early dinner

Slow cooked lamb and pork with red wine and cream reduction

This looks horrible but gee it tastes good.

Sunday dinner. Slow cooked lamb and pork in reduced cream and red wine with spinach.
Sunday dinner. Slow cooked lamb and pork in reduced cream and red wine with spinach.
Slow cooked lamb and pork with red wine and cream reduction
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
This is a slowly cooked lamb and pork dish that used up left over roast lamb and pork
Ingredients
  • Leftover roast lamb pieces cut into 1 cm³ cubes
  • Leftover roast pork rasher cut into 1 cm³ cubes
  • Frozen spinach cubes
  • Pouring cream
  • Red wine
  • Chilli flakes—As much as your mouth can handle 🙂
  • Black pepper corns—As much as your mouth can handle 😉
Instructions
  1. Place the lamb and pork into a thick based frying pan and set to a low heat
  2. Cook like this for an hour stirring every fifteen minutes to ensure the meat doesn’t stick to the bottom of the flying pan
  3. Add some red wine to cover the meat and simmer to reduce to a sweet slick thick sauce consistency, stirring regularly for about ninety minutes
  4. Add the frozen spinach cubes and chilli flakes and black pepper corns
  5. Add enough cream to lighten the colour and stop bubbles forming
  6. Mix and stir and keep cooking for another fifteen minutes until the cream has reduced and thickened
  7. Transfer the heavenly goodness to a bowl, try to avoid a white one like I did, the colour contrast made photography a nightmare
  8. Capture an image if you can, this was captured on my Nikon D5300 with a Tamron 90 mm MACRO lens at 1/125 seconds, f/7.1 and ISO 1250
  9. Eat the food and enjoy the burning sensation on every mucous membrane of your mouth and tongue
  10. Wash dishes
  11. Write the recipe
  12. Post a blog post
 
Notes
Give it a go and tell me what you think.
Sunday breakfast with Bron. 63 °C egg with parmesan custard and a Pialligo Estate bacon salsa.
Sunday breakfast with Bron. 63 °C egg with parmesan custard and a Pialligo Estate bacon salsa.

 
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