KETO - Moroccan Shrimp Bisque

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together: cumin, pepper, allspice - If you don't have allspice on hand mix 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg to create an all-spice substitute. REMEMBER to only use 1/2 tsp of the all-spice substitute with the cumin and pepper.

Step 2

Prep: Trim ends off zucchini; discard. Halve lengthwise. Lay flat and slice into about 1/4- inch thick half-moons.

Step 3

Small dice green bell pepper into about 1/4 inch pieces.

Step 4

Cut ends off the red onion and discard peel. Halve lengthwise. Lay flat and medium dice into about 1/2-inch pieces.

Step 5

Small dice the Roma tomato into about 1/4-inch pieces

Step 6

Roughly chop dry-roasted almonds

Step 7

Season shrimp: Rinse shrimp. Pat dry with paper towels. Place in a medium bowl. Season with spicy cumin- allspice blend, salt, and pepper. Drizzle with about 1 1/2 tablespoons cooking oil. Stir to evenly coat.

Step 8

Start Bisque: heat about 1 1/2 tablespoons cooking oil in a large saute pan over medium-high heat. Add shrimp, zucchini, bell pepper, and onion to the hot pan. Season with about 1/4 teaspoon salt and a pinch of pepper. Stir to combine. Cook 3-5 minutes, or until shrimp are lightly browned, stirring frequently.

Step 9

Add Sause: Reduce heat on the pan with the shrimp and veggies to medium. Add paprika-turmeric tomato sauce, about 1/2 cup water, and tomato. Cook 3-4 minutes, or until shrimp are fully cooked, stirring occasionally. (Shrimp are fully cooked when they're pearly and opaque in the center.)

Step 10

Finish Bisque: Remove from heat. Add cream cheese and about half of the feta cheese to pan with bisque. Stir until cream cheese is melted and fully incorporated. Salt and pepper to taste.

Step 11

Divide Moroccan shrimp bisque between bowls. Drizzle with cardamom-spiced Greek yogurt to taste. Garnish with almonds and remaining feta cheese. Enjoy!