I like to switch it up sometimes and throw in some seafood so that I don’t get bored with the same old stuff. Seafood can be really good for you. As always, make sure you buy wild. Shrimp is a lean protein that has the amino acids which your body an not synthesize on its own. It is a source of Vitamin A, which is important for red cell development. It is also a source of B12, which is important for red blood cell function.
Shrimp is really easy to make, so it’s great for the weeknight. I’m not sure what to call them? If zucchini noodles are zoodles, would squash noodles be squoodles?? I think that I might run with that name just because it looks and sounds funny.
Altogether, this recipe took me under 20 minutes. I decided to go with yellow squash noodles. It comes out looking like something fancy you would get in a restaurant, without the high price and all the unhealthy additives. Plus, cooking with wine is always a perk. I actually haven’t opened a bottle in a few weeks, so this was sort of a real treat. Yes, I did enjoy glass while I enjoyed this awesome dish! I used a wonderful White Burgundy from France.
3 tbsp Olive oil
1 lb shrimp (defrosted)
5 cloves garlic, minced
1/2 yellow onion, diced
3/4 cup dry white wine – like Chardonnay
3 tbsp coconut oil
1 tbsp dill
½ tbsp paprika
½ tbsp basil
2 tbsp lemon juice
1 tbsp arrowroot powder
2 zucchinis or yellow squash
½ tbsp ground pepper
1. Spiral yellow squash or zucchinis. If zucchini, then make sure you sweat them. (To Sweat: Lay Zoodles flat on paper towels and sprinkle with sea salt. Allow to “sweat” for a minimum of 30 minutes. Rinse and use fresh paper towels to squeeze out the water.)
2. Sprinkle with pepper and steam in pot for approximately 10 minutes.
3. While they are steaming, in a large skillet, heat up 1 tbsp of olive oil plus add shrimp; sauté on each side for about 2 -3 minutes. Remove shrimp from skillet, set to the side.
4. Add the rest of the olive oil to the skillet. Add onion and garlic, sauté for a minute or two, until fragrant.
5. Pour white wine in skillet and stir. Cook down wine for about 3-5 minutes.
6. Start adding coconut oil, one tablespoon at a time, alternating with arrowroot powder. Continue to stir until sauce thickens slightly.
7. Add shrimp back together with lemon juice and spices. Cook for another few minutes, about 3 minutes.
8. Serve over steamed zoodles or squoodles. (Hahaha!)