Shrimp Romesco With Zoodles via Whole30
In sharing some of our favorite Whole-30 recipes, we begin with Shimp Romesco. You will begin by making the Romesco sauce that I previously posted here. After you make the sauce, you can construct an easy meal that tastes wonderful.
2 large zucchini
2 tbsp clarified butter
1/4 onion, chopped
2 cloves of garlic, minced
1 pound of large shrimp, peeled
1 tsp salt
1/2 tsp black pepper
2 tsp parsley leaves
One thing I suggest investing in if you don't have one is a spiral slicer. It does a wonderful job on the"zoodles". If you don't have one you can use a peeler and a julienne peeler. Make the zucchini in noodles and place on a plate. One thing I noticed in this dish is that the zoodles tend to get very moist and watery after you noodle them. I sprinkled about 1/2 tbsp kosher salt on the top, then placed a dry towel on it and let it set for a few minutes. It will draw a lot of moisture out. I then place them in a metal colander.
In a skillet, add clarified butter and put on medium heat. Add the onion and saute for about 3 minutes. Add the garlic and cook another 2 minutes. Add the raw (or cooked, whatever you prefer) to the pan and mix the shrimp well with the garlic and onion. Add 1/4 cup water and let simmer with a lid o top for about 6 minutes or until shrimp is cooked. Add salt and pepper to taste.
With the zoodles I left them in the metal colander and placed them over a boiler filled with water and steamed them for about 5 to 7 minutes on high heat.Once the zoodles are heated through, transfer to a plate or pan that has a dry towel on it to remove excess moisture.
Place zoodles in a bowl, and heat your Romesco sauce so it will be hot throughout. Place the Romesco sauce on top of the zoodles, then place your shrimp on top of the sauce. Top with parsley. Enjoy!
This was one of our favorite dishes while doing the program. Try it!