Ingredients:
2 lbs. raw, peeled and deveined shrimp
1 zucchini
1 yellow squash
1 bunch asparagus
¼ cup unsweetened almond milk or coconut milk
2 teaspoons lemon peel
1 Tablespoon olive oil
Pesto sauce:
1/2 -3/4 cup raw pine nuts
1/4 cup de-stemmed fresh basil
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lemon juice
1-2 cloves garlic
1 teaspoon sea salt
1/4 cup water, reserved.
Directions:
To make the pesto, add all the ingredients to the food-processor or blender. Pulse the mixture, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. Stir in almond milk and lemon peel.
With a julienne peeler, vegetable peeler or spiral slicer, make zucchini noodles with the zucchini and yellow squash.
Season shrimp with salt and pepper.
Cut the “woody” ends off of the asparagus (approximately 1-2 inches from the bottom) and then cut asparagus spears into 1-inch pieces. Steam asparagus approximately 6-8 minutes, only until they are al dente (crisp-tender). After removing the asparagus, place the zucchini noodles in the steamer and cook for a few minutes depending on the thickness of your noodles. Watch them carefully and remove from steamer when cooked to desired tenderness.
In a large sauté pan, heat the olive oil over medium-high heat. Cook the shrimp until they just turn pink. This should only take a few minutes so watch carefully to not overcook. When shrimp is done, turn off heat and combine asparagus, zucchini noodles and as much or as little pesto sauce as desired to the shrimp. Combine to incorporate sauce and enjoy!
Makes 4 servings
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