Ingredients:
2 zucchinis
8 ounces large raw shrimp, peeled and de-veined OR 7 ounces fully cooked frozen shrimp, thawed
½ cup (1 small) fresh tomato, diced
¼ cup (1/2 small) green peppers, chopped
1 Tablespoon olive oil
1 Tablespoon lime juice
1 clove garlic, minced
Seasoning blend:
¼ teaspoon Sea salt
1-2 fresh cayenne pepper (jalapeno, Fresno, Holland peppers will work well too)
2 cloves garlic, minced
¾ teaspoon fresh, chopped thyme
3/4teaspoon fresh, chopped parsley
1 Tablespoon onion, minced
Directions:
Wash the zucchini and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, place the zucchini flat-side down on the cutting board and use a julienne peeler to cut ribbons (noodles) of zucchini. Keep the top on to keep the squash steady. Set aside.
Thaw shrimp if necessary.
Make the seasoning blend by combining all the herbs in a small bowl.
Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in minced garlic. Immediately add shrimp, green bell peppers, onion and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers for 3-6 minutes. Add zucchini noodles and continue to sauté and additional 2 minutes or until shrimp begins to brown and peppers are al dente. Remove from heat, toss with tomatoes, and serve.
Makes 2 servings
-
Christian
-
Laura Hofstetter
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