Holy Hell! It feels like I haven’t blogged and given you all a recipe in 5 years! I missed this. Did you miss me? Probably not, but I’m going to pretend that you did. Because it’s a rainy chilly fall day, and everyone needs a friend sometimes. Even if it’s just a virtual friend.
In my apologies for missing a blog day on Monday, I’m hoping you love this recipe!
It’s packs a flavor punch, has veggies, good protein, and it’s a one pot dish. Hard to beat something like that, isn’t it?
I am not sure what has happened in the last week, but I seriously feel like I’ve ran a marathon and not seen the finish line. Like maybe I got lost and the finish line is really in the other direction? Probably so. Wouldn’t surprise me a bit.
Anyways, this recipe is really easy. Looks like there is a lot but once you chop everything up, measure everything out before you start cooking it comes together pretty easily and in not a whole lot of time either. Don’t be afraid of zoodles either!
I use a spiralizer for that I bought off of Amazon to make mine, but you can also grate them on a grater, to form zoodles too. And if you have kids or husbands they will love to spiralizer because they get to play with something that looks like a toy. Ha!
Make this soon and enjoy it! It’s a fun, fresh dish and if you have leftover zucchini’s from your garden, it is a fun way to use them up.
Shrimp N’ Zoodles
1 lb. Shrimp (peeled, deveined)
1 Bell Pepper (any color) diced
1 Red Onion – diced
4 cloves of Garlic – minced
14.5 oz. can of Diced Tomatoes
1 cup Chicken Stock
Butter (1 tbsp. + 2 tbsp.)
1 tbsp. Avocado Oil
1 tsp Basil
1 tsp Salt
1 tsp Black Pepper
1 tsp Parsley
½ tsp Garlic Powder
¼ tsp Red Pepper Flakes
1 medium Zucchini ran through a spiralizer or grater to form zoodles
Zoodle up your zucchini and set on some paper towels in a strainer in the sink, every so often squeeze them and switch out your paper towels.
Melt 1 tablespoon butter and avocado oil in a large skillet over medium heat. Once melted add your shrimp in a single layer to form a nice sear on them. Cook on each side for about 4 minute. You might have to do part of the shrimp, then the rest after the first batch. Remove the cooked shrimp from the skillet to a bowl.
Add the remaining butter to the pan. Add the bell pepper and onion, cooking for 5 minutes and stirring occasionally. Add the garlic, stir a few times and cook another 3 minutes. Stirring here and there, don’t let the garlic burn.
Add the seasonings to the veggies, stir frequently for a minute. Then add the tomatoes, stock, and shrimp to the pan. Bring to a simmer and allow cooking for 5 to 10 minutes.
Remove the zoodles from their paper towels and add them to the pan. Stir. Cook at a simmer for 3 minutes.
If you’re feeling wild add some parmesan cheese on top when serving.