Serves: 4
Total Calories: 546
1. Preheat oven to 375°.
2. In a small saucepan over medium heat, melt butter. Stir in soy flour. Cook and stir for 1 to 2 minutes. Add cream and salt. Stirring, bring to a boil and boil until thickened.
3. Place shrimp in four small individual ramekins. Pour sauce over shrimp and sprinkle lightly with garlic salt. Top with crushed pork rinds, then drizzle with butter. Sprinkle with green onions or chives and paprika. Bake for 10 to 12 minutes or until hot and bubbly. Garnish with watercress sprigs if desired. Serve immediately.
This Shrimp De Jonghe recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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