Interest in ketogenic eating habits has been increasing for those who are obese or have type 2 diabetes, because it improves metabolism to force its way to a new balance. The benefits are felt, among other things, on weight and control of blood sugar levels. Four articles from the Vitoli blog describe in detail this diet and the experience of a pharmacist who applied it.

However, before starting a ketogenic diet, it is best to speak with a healthcare practitioner to make sure that it’s right for you. The ketogenic diet, also known as the “very low carbohydrate diet”, aims to reduce carbohydrates (sugar) as much as possible to direct energy intake towards lipids (good fats). In the ketogenic diet, lipids take over from glucose as fuel for the entire human body. With severe carbohydrate restriction, even 20 to 50 grams per day, the body must resort to an alternative source of energy produced from fat, called “ketone bodies” (hence the name ketogenic diet).

Very useful for certain metabolic issues, this dietary approach is added to available tools, such as fasting and physical activity, to help achieve optimal health. A balanced diet, such as the Mediterranean diet, is still the most recommended long-term choice for healthy longevity.

We therefore offer you a special ketogenic menu; a shrimp dish filled with originality! Wishing you all a very happy feast!

 

Ingredients:

-1/2 cup olive oil divided in half (1/4 + 1/4)
-1/2 cup tempered butter (halved: 1/4 + 1/4)
-1 full head of garlic (any peeled clove)
-The juice of two limes
-2 tablespoons of white vinegar or white wine
-2 hot peppers cut into segments (deseeded for those who like moderate spiciness)
-2 bags of jumbo shrimp or 1 bag of medium shrimp (about 4 to 5 cups)
-Salt and pepper to taste

Guasacaca (Latin avocado sauce; Mexican and/or Venezuelan)

Ingredients:

-2 large Haas avocados or 4 medium regular avocados
-1/2 peeled onion
-1 small green or sweet yellow pepper
-1 to 2 hot jalapeño peppers, deseeded
-1 cup of fresh cilantro with the stems
-1 cup of fresh parsley with the stems
-3 tablespoons lime juice or more if desired
-1/2 teaspoon of coarse sea salt or Himalayan pink salt
-1/4 teaspoon ground black pepper

Possible green vegetable accompaniments :

– Green asparagus
-Broccoli
-Green peas
-Edamame
-Brussels sprouts
-Green beans
-Bok Choy
-Kale

 

Steps:

  1. In a mixing bowl, put 1/4 of the oil along with your butter, garlic, lime juice, vinegar or white wine with the shrimp. Reserve this preparation in the refrigerator for only 30 minutes, otherwise these proteins will be too denatured, which will then make it difficult to prepare.
  2. Making the Guasacaca: Combine all the ingredients except the olive oil. Using your blender, pulse at low-medium speed until you have a thick sauce with pieces of avocado (like Guacamole) or a smooth mixture (like Guasacaca). When you feel the texture is perfect for you; pour it into a bowl, then add some olive oil; taste, salt, pepper, acidify to taste according to your convenience. Refrigerate the avocado elixir until further notice; the flavors will take hold, while a culinary masterpiece will be eagerly awaited.
  3. Among the green vegetables selected; it’s time to choose one or more. Take note that these will cook during the preparation of your shrimp.
  4. Now is the long-awaited time to take your shrimp out of the fridge. Make sure the container your seafood is sitting in, has plastic wrap over it. In a non-stick skillet, heat the oil and remaining butter, or 1/4 cup each, then toss the dried peppers; cook for a minute or two until you smell a good aroma. Throw the shrimp in this fragrant fatty substance and cook for 4 to 5 minutes per side; large or medium, marinated shrimp usually cook faster.
  5. Take the Guasacaca (avocado sauce) out of the fridge to bring it to room temperature. Take out beautiful colored corn-yellow or cactus-green plates, and arrange your plates so that there is little overlap. It might be nice to put some shrimp on top of the creamy avocado right off the bat, as we recommend a piece of shrimp and avocado with each bite to tempt your taste buds.

Your leftover avocado cream could be the star of your next movie night. You could enjoy this as a dip with raw vegetables or low-carb crackers.

This is a ketogenic recipe that has been carefully chosen for you, because of all of these ingredients are purely ketogenic. Good luck to everyone on your diet!

 

 

References:

  • Di Daniele N, Noce A, Vidiri MF, Moriconi E, Marrone G, Annicchiarico-Petruzzelli M, D’Urso G, Tesauro M, Rovella V, De Lorenzo A. Impact of Mediterranean diet on metabolic syndrome, cancer and longevity. 2017 Jan 31;8(5):8947-8979. doi: 10.18632/oncotarget.13553. PMID: 27894098; PMCID: PMC5352455.
  • de Cabo et Mattson, 2019. Effects of Intermittent Fasting on Health, Aging, and Disease. New England Journal of Medecin. 381 (26), 2541-2551. 2019 Dec 26.
  • Urbain P, Strom L, Morawski L, Wehrle A, Deibert P, Bertz H. Impact of a 6-week non-energy-restricted ketogenic diet on physical fitness, body composition and biochemical parameters in healthy adults. Nutr Metab (Lond). 2017 Feb 20;14:17. doi: 10.1186/s12986-017-0175-5. eCollection 2017. PubMed PMID: 28239404; PubMed Central PMCID: PMC5319032.