I got some of the coolest toys for Christmas. I can’t even decide which one is my favorite. I got a really sharp knife set, which makes cooking so much easier, and a Veggetti. I’ve wanted a spiralizer for a while, and now that I have one, I pretty much look for any excuse to use it. That probably means my family is going to get sick of zoodles and sweet potatoes in the very near future.
I don’t cook with shrimp very often for two reasons. One, they’re fairly pricey unless you can catch them on a good sale and two, those little b*tches are really time consuming to prep. Shrimp is one of my son’s favorites so I probably should get them a little more often. Usually the shrimp I get are already deveined, but these ones weren’t. Thank goodness for my super sharp knives – made the job so much easier.
About a year ago I found out about some food allergies. Unfortunately all the foods I’m allergic to are Whole30 approved. Why can’t I just be allergic to wheat or nuts? That would make life so much easier. I was told a short time ago that if you eliminate the allergen for a minimum of three months, you can reintroduce it to your diet – slowly – and no longer suffer the consequences. I’ve tried it with tomatoes and had some success, so the garlic was next. I really don’t care about the other stuff, but I miss tomatoes and garlic something fierce. Garlic on shrimp seemed like the perfect opportunity. So far, so good!
For the shrimp:
1 lb extra large shrimp, peeled and deveined
2 T. ghee (sub butter)
2 T. minced garlic
1 T. lime juice
1⁄8 tsp onion powder
1⁄8 tsp salt
For the zoodles:
2 large zucchini
2 T. coconut oil
For the sauce:
1 egg, brought to room temperature
1 T. lemon juice
1 T. Dijon mustard
1⁄4 tsp sea salt
1⁄4 tsp onion powder
1⁄4 cup olive oil
1 T. chili powder
5 drops liquid smoke, optional (omit for Whole30 or check labels)
Rinse shrimp under cold water. To peel and devein, tear off legs, then peel shell from the inside. To remove the tail, pinch hard where the flesh and tail meet, then gently pull. Use a sharp knife to make a shallow cut along the outside of the shrimp, then use the tip of the knife to loosen the vein. Pull it out gently. If the vein breaks, simply reinsert the knife and continue removing where it broke off. Rinse shrimp under cold water, put in a strainer and set aside.
Shred your zucchini using either a spiralizer or cheese grater. Put shreds in a large mixing bowl, sprinkle with salt and onion powder, and set aside.
Combine egg, lemon juice, mustard, salt and onion powder in the beaker for an immersion blender. Blend mixture until light and frothy, then drizzle olive oil into mix with blender running, a few drops at a time to start. As the mixture starts to thicken, continue adding oil in a very slow stream until fully incorporated. Whisk in chili powder and liquid smoke, if using.
To prepare zoodles, Preheat a large skillet over mediumhigh heat. Add coconut oil and melt. Add zoodles to hot pan (discard any liquid that has accumulated in the bottom of the bowl) and cook 2 to 3 minutes or until just starting to get soft. Do not overcook. Use tongs or a slotted spoon to return the zoodles to the mixing bowl. Discard any liquid left in the pan. Return skillet to burner. Add ghee (or butter) and garlic. Saute until fragrant, 30 to 60 seconds.
Add shrimp, sprinkle with salt and onion powder, and cook until shrimp are completely pink (no grey remains). Be careful not to overcook or shrimp will be tough.
Toss sauce into zoodles and arrange on serving plates. Top zoodles with shrimp, then spoon any remaining garlic ghee on top. Serve hot.