Keto and Low Carb Creamy Shrimp and Bacon skillet

Ingredients

• 4 slices organic uncured bacon
• 1 cup sliced mushrooms
• 4 oz smoked salmon
• 4 oz raw shelled shrimp (I used TJ’s Argentinian wild)
• ½ cup coconut cream OR heavy whipping cream if not dairy sensitive
• 1 pinch Celtic Sea Salt
• freshly ground black pepper

Instructions

1. Cut the bacon in 1 inch pieces
2. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook stirring for about 5 minutes.
3. When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often.
4. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
5. Add the shrimp and saute’ on a high flame for about 2 minutes
6. Add thet cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
7. Serve immediately.
8. You can serve on top of shirataki or zucchini noodles.

Nutrition Information

• Serves: 4 portions

• Serving size: 4 portions
• Calories: 340

• Fat: 29 gr
• Carbohydrates: 3.5 gr net
• Fiber: 1 gr
• Protein: 17 gr