Keto shrimp chowder with the Mediterranean twist
Keto shrimp chowder in the kitchen of Greek Goes Keto will be different from standard chowders that are widely available online. Oh yeah, we tent do make all our creamy soups with yolks and this is one of the main reasons our creamy soups end up so nutritious.
It all started with the ever-mighty Avgolemono soup. This wonderful Greek traditional soup and sauce can be used with just about anything. Wanna make nourishing lamb liver soup? Go for our Keto Magiritsa! Wanna make Keto Cream of mushroom – the technique is similar! But wanna make it KMD? Well, there you are, you know the postulates, right?
Let’s talk about seafood and the first KMD postulate (Ingredient freshness)
The Keto shrimp chowder you can see in these photos is made with fresh shrimp from the Adriatic sea. We literally went to Croatia (30 minutes drive from our winter location) on a day we knew fresh seafood is brought from the sea! We purchased it in the fish market and were surprised by the freshness of all offers fishermen had.
Well, we are aware that not every corner of the planet can do this. Living the KMD postulates can be difficult, but there are tricks! Canned is not your option, frozen can be a good alternative! The only important detail is the hour of freezing. Check on the packaging, if the company freezes its seafood on the fishing boat, you are safe!
Why shrimp are nutritious?
Let’s just take a look at the statistics when it comes to shrimp:
- Protein: 18 grammes – impressive, right?
- Selenium: 48% of the recommended daily intake (RDI)
- Vitamin B12: 21% of the RDI
- Iron: 15% of the RDI
- Phosphorus: 12% of the RDI
- Niacin: 11% of the RDI
- Zinc: 9% of the RDI
Do not think that extra protein will make your diet less Keto. Gluconeogenesis is not supply-driven but demand-driven! So, if you eat a soup that is rich in protein, this doesn’t mean you are not eating a ketogenic meal! Read more here!
The numbers go up once you boil them with their shells and this is what we always do! This gives us an extra boost in minerals and antioxidants that are found in shrimp shells.
Shrimp provide an impressive amount of nutrients we can use to fortify our immune system. Another interesting fact, shrimp will give us antioxidants, actually two types of it. Selenium is an essential antioxidant that helps us fight free radicals. Those free radicals are harming our cell membranes and DNA. This, of course, leads to premature aging and weakness. Another antioxidant, called astaxanthin has been shown to help reduce inflammation.
Keto shrimp chowder as the remedy for winter blues
Food affects us on three different levels. First, there is comfort and a positive effect on our mood. This Keto shrimp chowder or shrimp cream soup has a great impact in that sense! If we eat a bowl of steamy-creamy delicious soup, on a cold evening after a difficult day at work – we’ll feel better instantly.
If the soup does not contain starch and carbs, like this shrimp cream soup, you will get yourself on the right healing path. And then we come to the stage of great macronutrient ratio and powerful micronutrients. This is why Keto soup should be always on your menu during the winter months. Especially when our immune system has to be fortified!
Let’s just see how we made it…
Keto shrimp chowder with the Mediterranean twist
4
servings10
minutes20
minutes263
kcalIngredients
500g (1 Lb) fresh medium-sized whole shrimp
2 tbsp butter (we used goat butter)
6 large yolks (free-ranged, pasture-raised eggs)
4 bay leaves
1 tbsp smoked red paprika powder
1 tsp sea salt
1/2 tsp white pepper
1/2 tsp dried oregano
1/2 tsp dried dill
1 stick cinnamon
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp goat cream cheese (optional)
1 liter () water
Directions
- Place the shrimp in a deep bowl and cover them with cold water. Add 2 tbsp vinegar and let them sit for 10 minutes. Strain them and wash with some extra water. (If you are using frozen shrimp, do this when they are completely defrosted)
- Melt the butter in a deep pot and add the shrimp. Stir and sauté for 2-3 minutes. Add salt, bay leaves, and cinnamon stick.
- Add 1 litre of water and cover the pot. Add red paprika powder. Let it boil and then reduce the temperature to medium. Cook for 10 minutes covered with a lid.
- Beat the yolks with all the remaining spices in a small bowl and slowly add bit by bit of the hot soup to the yolks with a ladle. Keep beating with a whisk.
- This step is optional: While the soup is still hot, stir in 2 tablespoons of goat cream cheese or mascarpone.
- Remove the soup from heat and slowly pour in the yolk mixture while energetically stirring with a wooden spoon.
- Before serving, sprinkle some fresh or dried Mediterranean herbs (parsley, dill, basil etc…)
Notes
- If you would like the soup to be totally dairy-free, replace butter with coconut oil.
