Shrimp Wrapped In Bacon And Fried Keto – Esque Cooking

Shrimp Wrapped In Bacon And Fried Keto – Esque Cooking


bacon-wrapped shrimp and spinach all
right so I mentioned earlier that I had not done proper meal prep so I’m going
to put some thing together really quick I’m gonna do bacon-wrapped shrimp and
spinach so you can tell by the clock it’s 8:05 I’ve got like 25 minutes I
didn’t do my first meal today until 12:30 so technically I have is will 8:30
to get this going so hopefully we can get that time right I’m going to heat
this up I’m gonna get the bacon going so yeah I’m just saying get the vacant work I am
just going to heat the making up to render the fat get it a little soft I
want to have it soft so I can wrap it around the shrimp and I want to make
sure it’s cooked properly and then once I have finished softening of the baking
I’ll wrap up the shrimp in there I will dump this spinach in that lovely bacon
fat that’s left over and then we’ll fly up the shrimp and it’s low-calorie I
only have….it gives me 2 grams of carbohydrates because I remember I went
way over with my carbs so I put this into my fitness pal I’ve got a gram of
carb in the spinach and somewhere between the bacon of the shrimp I’ve got
a gram and then the bacon obviously it’s got fat so I still am short on my fat
and it’s got protein so that is gonna help us balance things out for my your
proper meal planning and then I probably go some chicken so I have that for a
mouth but I won’t hold you guys around for that let’s just get to this got
organic spinach so I’m just gonna rinse it off in the colander
Organic is really good for you but it’s one of those things you have to be
careful to rinse it really well because it is fertilized by what we’re not gonna
mention it because we’re in the kitchen and my daughter’s really in the texture
she doesn’t like the taste of grit in her spinach not that anyone does but
she’s particularly sensitive to this okay her pan should be warming up
of course we’ve got the bacon in there I did not take a shrimp out earlier so
I’ve got a little bit of water in there I do just want to say it is it’s already
cleaned it’s blue cooked shrimp and it’s fresh wild shrimp so that we’ve got
through Omega I chose ethane the farm-raised stuff I think I’ve said it a
million times now it’s not so important what’s care of I don’t know I think I’ll
do half or bacon or each one so I’m just going to do like six pieces of the bacon and again I don’t want to pick it all
the way through because I want to be able to wrap it around the shrimp so I’m
gonna cook it so like render the fat off of it and get it going and then I’ll
take it out and put it on a plate ready for wrapping all right okay so I’m our
necklace I’m going to put it on parchment paper that to give hear that nice sizzle on the
bacon that looks I’m gonna take it out now and then we’re gonna cook it the
rest of the way once we wrap it around I’m going to separate it here I don’t
want it to stick together as it starts to cool and I’m still sipping on my cider
vinegar okay I’m gonna cut the bacon in half so
that the shrimp are not that big so I don’t want to have them too much bacon
on my all right these are washed and yes these are food scissors in case you’re
wondering where a house that has a million solar storm we have some other
stuff those over here there’s some so there’s two in living rooms these are
for food so I’m just gonna snip the bacon in half right down the middle
nothing complicated here this is what we’re gonna start our sure that I just took out are going to cool
I’m going to start wrapping with the ones that I took out first I’m gonna
drop our spinach into the lovely bacon grease and I’m sure you know finishing
that sometimes I won’t put it all in at once let’s start water at my founder I’m just gonna put a lid over that so it
can kind of steam in there and no I don’t cut the stems off with my spinach
I like all that stuff in there and I’m just gonna take the shrimp and wrap the
bacon around it so the shrimp naturally wants to curl and the bacon naturally
wants a curl so go with the curls if that makes sense if it’s curly in work
that way it doesn’t bite you do that quickly and then I’ll just set it in the
pan with that open with this side down so that it clips that way I think it’s
easier for cleaning and I like the way they have been eating them so yeah
they’re already devein you see that so there you go
these shrimp are Nikki veins yours are not you’ll have to do it yourself
and I leave the tail on so that’s gotta cook a little bit more
you could still see the raw bar with it matter so the garlic set a hook our spinach recruit down so I’m going to
go ahead and add some more service up sliding around nicely and I’ll be back and shirts on to some very odd and that is ready to come off right alright well that last winner shrimp is
brown I’m going to set the table and well I will see you over there in a
minute all right so not bad it’s a party but
that took about 35 minutes I started at 8:05 it’s not like yeah it was very fast
um from prep to cook that means I’m putting my window until 9:00 so tomorrow
I won’t eat until 1:00 so I’m all in on my fast this is the smoker yeah Lori
McKenna bags did I show you how special yes you did you didn’t so eight hours I
could eat and 16 I can’t and I try to finish at 8 o’clock just to make it
easier but I’m learning a little bit so much of this but let’s take a bite and
steam hey you made it to the it’s great I hope
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and that’s ready to come off right

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