lowcarb | Annie's Kitchen Therapy

So this Northern girl switched it up and made a Southern dish. I will admit I’ve never had, or even knew what, a boiled peanut was until recently. I’ve seen the trucks on the side of the road but thought “yuck” and kept driving. My husband brought some home the other day from a local place and they were very surprisingly yummy.

So, after some research, this is what I did. I bought a 2 pound bag of raw peanuts, which I tossed into the crockpot with 10 cups of water and bunch (like 1/4 of a cup) of this newly discovered spicy seasoning, “Slap Ya Mama” (sorry Mom!)

Now here’s the kicker, I read that you need to cook the heck out of these bad boys. Recommended time in the crockpot was 24 hours on low! My crockpot maximum time is 20 hours, so I had to reset it for an additional 4 hours (adding a little more water…and seasoning) while doing so.

The result was super flavorful, soft but not mushy boiled peanuts. They’re low carb and I’m told can be frozen (without the liquid) if you can’t finish the bounty.

I’d definitely make these for tailgate or BBQ!

I seem to be on a protein bowl kick. I think they’re super fun to make and have endless variations. Low carb, full of flavor and fresh veggies and protein.

This yummy bowl started with blackened shrimp (my new obsession – I use Old Bay Blackening mix, it’s great and not super salty). I simply sprinkle the shrimp with the seasoning and saute them quickly in my wok. When cooked, I removed the shrimp from the wok and quickly stir fried the black beans, diced tomatoes, red bell pepper, red onion, and jalapeno.

For the layers I started with spaghetti squash (which I had leftover and just warmed up) followed by the stir fried veggies, shrimp, avocado and a little cheddar to top it off.