Keto Spanish Tapas Platter with Chorizo-Stuffed Mushrooms and Garlic Shrimp
This exquisite Keto Spanish Tapas Platter features delectable chorizo-stuffed mushrooms and succulent garlic shrimp, perfect for a low-carb, ketogenic diet. With an elevated level of flavor and presentation, this recipe is sure to impress at your next dinner party or special occasion.
Allergens
Sulfites (from wine), Soy (optional)
Ingredients
- 8 large portobello mushrooms 1 lb chorizo sausage, casings removed 24 jumbo shrimp, peeled and deveined 6 cloves garlic, minced 3 tbsp olive oil 1/2 cup almond flour 1/2 cup grated Parmesan cheese 1 tsp smoked paprika Salt and pepper, to taste Fresh parsley, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove stems from mushrooms and carefully hollow out the centers. Finely chop removed stems and set aside.
- In a bowl, combine chopped mushroom stems, chorizo, almond flour, Parmesan cheese, paprika, salt, and pepper. Mix well to form a paste.
- Stuff each mushroom with the chorizo mixture and place on prepared baking sheet. Bake for 20 minutes or until tender.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until pink and cooked through, about 3 4 minutes per side. Season with salt and pepper.
- Arrange stuffed mushrooms and garlic shrimp on a platter, garnish with parsley, and serve immediately.
Chef’s Insight
The combination of flavors and textures in this dish is perfect for a special occasion or a dinner party.
Notes
This recipe is perfect for a keto diet and can be easily customized to suit different dietary preferences.