Unfortunately, here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp. In fact, it’s 86 now and the only reason it’s not higher is because it’s an overcast day!
The hot weather starts here in April (or even earlier) and continues until October. When I lived in New England, that sounded pretty awesome since the Summer is so short up there. The reality is that I’d kill for a crisp fall day in the 60’s, with temps dropping into the 40’s at night! It will happen, but it could be a few weeks for us still.
Meanwhile, I’m already making soups and stews, hot weather or not. One thing I love about soup recipes (or stews, chili’s, chowders or pretty much anything eaten out of a bowl) is that they are relatively easy to make low carb and gluten free, without sacrificing flavor or texture.
This velvety shrimp Moqueqa meets both criteria, and is the perfect recipe to transition from Summer into Fall with. It comforts you like you need when the weather cools down and you feel like nesting, but it also stimulates you with a fiery heat and tropical flavor that makes you wish you were eating it on some Bahian beach with a cold beer by your side and your toes jammed into the sand.
Skeptical that you can get all of that from a bowl of soup? Taste it for yourself and you’ll find out what I’m talking about!
- 1½ lbs raw shrimp, peeled & deveined
- ¼ cup olive oil
- ¼ cup onion, diced
- 1 clove garlic, minced
- ¼ cup roasted red pepper, diced
- ¼ cup fresh cilantro, chopped
- (1) 14 oz can diced tomatoes w/ chili's
- 1 cup coconut milk
- 2 Tbsp Sriracha hot sauce (sambal oelek if you're whole 30)
- 2 Tbsp fresh lime juice
- salt and pepper to taste
- Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through - do not boil. Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro. Cold beer optional.
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!