This is an easy casserole recipe. This delicious recipe is a baked low-carb main dish that is gluten free and can be served with a salad side dish of your choice. 

1 pound peeled deveined shrimp
1 pound broccoli washed and chopped 
1 red onion or 2 big shallots sliced
8 cloves of garlic chopped
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon cayenne powder or 1 teaspoon red chili powder ( adjust to your taste)
1/4 teaspoon black pepper 
4 tablespoons of butter and a tablespoon of olive oil or any cooking oil
1/2 teaspoon xanthan gum
1 cup grated cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons mayo
1 1/2 cup heavy cream 
1/2 cup almond flour
salt to taste


Preheat oven to 350 degrees. 

Saute the chopped garlic and onions in a tablespoon of butter. Add salt and spices. Add the red chili powder, back pepper powder, cumin, to it and saute for a few seconds and remove from pan and spread on the baking tray. 

Now saute broccoli with a tablespoon of butter for about 5 minutes and spread it on the baking tray. 

Now add the shrimp to the pan and add a tablespoon of cooking oil and saute the shrimp for 3 minutes. Add garlic powder and a pinch of chili powder and a pinch of salt to the shrimp, and spread it on top of the vegetables in the baking tray. 

Now add a tablespoon of butter to the same pan add the remaining butter and the cream and the grated cheese with the xanthan gum keep them on heat for a minute to mix well. Remove from heat, add the mayo and mix well. Now pour the creamy mixture on to the top of the shrimp and vegetables till they spread evenly. 

Now roast the almond powder in a dry pan, cool it and add the grated parmesan to it and mix and then spread this mixture on top. If you like to roast the almond powder till it becomes brown, that is also good.  I did not brown my almond powder just roasted a little. You can also garnish with red pepper flakes on the top (optional)

Bake for 20 -25 minutes in the 350 degrees preheated oven.

Allow to cool for 20 minutes. Enjoy! 

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