Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

WHAT YOU NEED

• 1 lb jumbo shrimp
• ¼ lb of scallops
• ¼ lb of salmon, cut into cubes
• 2 sticks / 8 oz. butter
• ½ cup extra dry vermouth
• 1 large lemon
• 4 garlic cloves
• 2 TBSP avocado oil
• ¼ teaspoon cayenne pepper
• Sea salt (Use code: carriebrown for 15% discount!)
• Ground black pepper
• Parmesan cheese, grated
• Flat-leaf parsley

WHAT YOU DO

1. Take two cloves of garlic, and grate it on a fine greater.
2. Add grated garlic and avocado oil to seafood, mix well.
3. Cover and place into refrigerator to marinate for at least one hour, but preferably over night.
4. Crush and slice thin remaining garlic.
5. If using stove, heat pan on medium high, if using electric skillet, set initial temp to about 350.
6. Lightly sear seafood in skillet, careful not to cook all the way, just until starting to become opaque.
7. Use tongs to turn the seafood, about a minute on each side.
8. Remove seafood from heat and place in separate bowl.
9. Reduce heat to medium low, or about 200 degrees on electric skillet.
10. Add in vermouth and de-glaze pan.
11. Add butter and garlic.
12. Sauté for about a minute then add lemon juice.
13. Add seafood back in, season with cayenne, salt, pepper to taste.
14. Sauté for about five minutes.
15. Serve over squash noodles, steamed cauliflower rice or a nice steak for a great surf and turf.
16. Garnish with grated Parmesan and chopped parsley leaves.