Over the
weekend, I purchased a fun new kitchen gadget: A spiral cutter by Microplane. I
bought it so I could substitute veggies for pasta. This specific tool has two razor
barrels, which accommodate both slim and wide vegetables. With a simple twist,
the spiral cutter creates colorful ribbon vegetable strands. It is perfect for summer
squash, cucumber, and carrots.
For its
first use, I decided to make a skinny shrimp scampi and replaced traditional
angel hair pasta for yellow and green zucchini noodles. I also elected to omit
the butter calories. Cooking the zucchini noodles and shrimp with white wine,
lemon juice, and minced garlic gave the dish a light, citrusy flavor. Surprisingly,
I really didn’t leave the meal craving crabs.
I am going
to use my spiral cutter to make cucumber sunomono next (one of my favorite
sushi side dishes), which is just a combination of Japanese cucumbers, salt,
rice vinegar, sugar, soy sauce, and sesame seeds. Seems easy enough! Now if I
could only work up the courage to make homemade sushi roles to pair it with...
Ingredients:
2 tablespoons EVOO
12 jumbo shrimp, shelled and deveined
1 tablespoon garlic, minced
¼ cup white wine
2 tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
1 tablespoon fresh parsley, chopped
¼ teaspoon crushed red pepper flakes (optional)
Directions:
-In large sauté pan over medium-low heat add EVOO and heat
for 1 minute. Add garlic and crushed red pepper flakes and cook for 1 minute
stirring constantly.
-Season shrimp with salt and pepper and add to pan and cook
until pink. Transfer using a slotted spoon to a bowl leaving any liquid and
excess garlic and red pepper flakes in pan.
-Increase heat to medium, scrape any brown bits from bottom
of pan, and add the white wine and lemon juice. Cook for about 2 minutes then
add zucchini noodles and cook for another 2 minutes stirring occasionally.
-Return shrimp to pan to toss, season with more salt and pepper, garnish with
parsley and serve immediately.
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