Keto Portuguese Brunch: Creamy Shrimp & Asparagus Skillet with Garlic Toast

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined 1 lb fresh asparagus, trimmed 2 cups heavy cream 4 cloves garlic, minced Salt and pepper, to taste 4 slices keto
• friendly bread 2 tbsp butter, softened 1/4 cup grated Parmesan cheese 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, sauté garlic until fragrant, about 1 minute.
3. Add shrimp and asparagus to the skillet. Cook for 4 5 minutes or until shrimp is pink and asparagus is tender. Season with salt and pepper.
4. Stir in heavy cream, and cook until slightly thickened, about 2 3 minutes. Remove from heat and stir in parmesan cheese.
5. Assemble the garlic toast: Spread softened butter on keto friendly bread slices, then sprinkle with garlic powder and Parmesan cheese. Bake for 8 10 minutes or until golden brown.
6. Serve the shrimp and asparagus skillet over the garlic toast, garnished with fresh parsley.

Chef’s Insight

To enhance the keto-friendliness of this dish, choose a low-carb, gluten-free bread for the garlic toast.

Notes

This recipe can be easily adapted to include additional vegetables or protein sources.