Place the butter into the bottom of a large stockpot over medium heat. Add the tomato paste and cook until the tomato paste loosens. Add seasonings, garlic, and clam juice to the stockpot. Stir to combine. Reduce heat to low and simmer for about one hour. Just before serving, add raw shrimp and simmer until shrimp are done.
In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool. Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight.
—Sandy Lutz, North Canton, Ohio If you love Chinese food as much as I do, you’ll appreciate this low-carb shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. It’s filling enough to serve it without rice. —Quimberley Rice, Decatur, Georgia
They are already crispy without containing extra carbs (easily replacing cornstarch). Make sure you use unflavored pork rinds, so the taste doesn't overpower the rest of the ingredients. As with other fried foods, you'll need an egg and heavy whipping cream. This coats the shrimp so that the pork rinds really stick to them.