Cozy up with a bowl of Keto Beef & Cabbage Soup, a hearty dish that's low-carb, packed with protein, and utterly delicious! #Keto #HealthyEating #SoupSeason #ComfortFood #MealPrep Ingredients: - 1 pound ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups beef broth - 4 cups cabbage, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon paprika Directions: Start by browning the ground beef in a large pot over medium heat. Cook it until it's no longer pink, then drain any excess fat! Add in the diced onion and minced garlic, giving it a good sauté until the onion turns beautifully translucent. Now, it’s time for the magic—pour in the beef broth and bring everything to a rolling boil. Stir in the chopped cabbage along with the salt, pepper, thyme, and paprika. Lower the heat and let it simmer away for 20-25 minutes, until the cabbage is tender and flavors meld deliciously together. Serve it hot, and enjoy every comforting bite! Nutrition Facts (per serving): - Serving Size: 1 cup - Calories: 280 - Protein: 25g - Fat: 18g - Carbohydrates: 8g - Fiber: 3g Now, grab your bowl and dig in! This soup is perfect for meal prep or a cozy family dinner. Enjoy!

BEHEMOTH SHRIMP SCAMPI DEEP DISH FRENZY Ingredients: 1 lb shrimp, peeled & deveined 3 cloves garlic, minced 2 tbsp butter Zest of 1 lemon + 1 tbsp juice 1½ cups shredded mozzarella ½ cup parmesan, grated Deep-dish pizza crust or thick dough Optional: parsley & red pepper flakes Instructions: 1⃣ Sauté shrimp in butter with garlic, lemon juice & zest—cook just until pink. 2⃣ Press dough into deep-dish pan, layer mozzarella, shrimp, and parmesan. 3⃣ Bake at 375°F for 25-30 min until bubbly and golden. 4⃣ Top with parsley & red pepper flakes if desired. 5⃣ Slice into this buttery, garlicky sea beast of a frenzy! Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4-6

Shrimp and Sauerkraut Casserole Baked Shrimp & Sauerkraut Casserole with Creamy Cheese and Herbs Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 cups sauerkraut, rinsed and drained 1 medium onion, chopped 2 cloves garlic, minced 1 cup sour cream 1/2 cup grated Swiss or Gruyère cheese 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon caraway seeds (optional) Salt and black pepper to taste Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Heat olive oil and butter in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, about 4–5 minutes. Add sauerkraut, smoked paprika, and caraway seeds. Cook for another 5 minutes, stirring occasionally. Stir in sour cream, mix well, and season with salt and pepper. Remove from heat. In a greased casserole dish, spread half of the sauerkraut mixture on the bottom. Layer the raw shrimp evenly over the mixture. Top with the remaining sauerkraut mixture. Sprinkle cheese evenly over the top. Bake uncovered for 20–25 minutes, until the shrimp are pink and the cheese is golden and bubbly. Garnish with chopped fresh parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpbake #casserolerecipes #shrimpdinner #sauerkrautcasserole #comfortfood #bakedshrimp #easyfamilydinner #seafoodrecipes #sauerkrautlove #cheesycasserole #lowcarbrecipe #easterncuisine #heartymeal #shrimpandcheese #homebaking #creamyshrimp #fermentedfoods #quickcasserole #shrimpideas #warmdishes Comfort food with a tangy twist! This Shrimp and Sauerkraut Casserole is creamy, cheesy, and loaded with flavor. Perfect for a cozy night in!

Pinky

Shrimp and Coconut Rice Tropical Coconut-Infused Shrimp Rice Bowl Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup jasmine rice 1 cup coconut milk 1 cup water 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon turmeric powder 1/2 teaspoon chili flakes (optional) Juice of 1 lime Salt and pepper to taste Fresh cilantro, chopped (for garnish) Directions: Rinse the jasmine rice under cold water until water runs clear. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes. Add shrimp to the skillet, sprinkle turmeric powder, chili flakes (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 4-5 minutes. Fluff the coconut rice with a fork and gently stir in lime juice. Serve shrimp over the coconut rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 350 kcal per serving | Servings: 4 servings #shrimprecipes #coconutrice #seafoodmeals #tropicalfood #easyrecipes #weeknightdinner #asianinspired #jasmine #comfortfood #seafoodlover #freshflavors #mealprep #healthymeals #cilantro #limeflavor #spicyfood #proteinpacked #familymeals #simplecooking #ricebowl Dive into the tropical flavors of Shrimp and Coconut Rice—a creamy, fragrant dish that’s easy to make and perfect for any night!