Low-Carb Shrimp Alfredo

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Who says comfort food has to be fattening or bad for you? Chef Justine Poole shows us how to make a fabulous low-carb comfort dish -- Shrimp Alfredo.

Ingredients:
1 cup sour cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1/2 cup celery
1/2 cup red onion
1Tbsp. parsley
1 Tbsp. garlic
1 Tbsp. rosemary
1 Tbsp. basil
1 zucchini
1 squash
8 oz. shrimp

Preparation:
Make sauce by putting sour cream, chicken broth, Parmesan cheese, celery, onion, parsley, garlic, rosemary and basil in a blender and blending together. Do not make smooth; keep chunky. Set aside.

Cut zucchini and squash in half and place in the Japanese mandolin to slice. Bring pot of well-salted water to a boil and drop in zucchini. Quickly take out of water and place in an ice bath. Drop in squash and bring right back out into the ice bath.

Heat sauce in sauté pan. Once boiling, put shrimp into pan and cook in sauce until pink and cooked through.

Serve shrimp over squash and zucchini. Garnish with julienne basil and cooked asparagus cut on a bias.