Although I can’t take credit for this one (it’s pretty much straight out of The Whole 30 Cookbook), I can vouch for its deliciousness. I just made this for lunch, and not only was it yummy, but it is also fairly easy and provides lots of great nutrients to the body! I did change some of the cooking techniques from what they are in the book, as they made more sense to me. But the end result is the same 🙂
Romesco Garlic Shrimp with Zoodles
For the Romesco Sauce
- 2 Tbsp. healthy cooking fat (i.e. EVOO, Ghee)
- 1/2 cup almonds, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. paprika
- 2 medium-large tomatoes, seeded and chopped
- 2 Tbsp. EVOO (or more if necessary)
- 1 1/2 tsp. red wine vinegar
- S & P to taste
- Sauté the almonds and onions in the fat for a few minutes, stirring often.
- Add garlic and cook for about another minute.
- Add the chili powder and paprika and cook for about another minute.
- Finally, add the tomatoes and cook until heated through.
- Add EVOO, red wine vinegar, and S & P, and transfer mixture to blender or food processor. Blend until smooth and set aside. This can also be stored in the refrigerator for up to 5 days.
For the Shrimp and Zoodles
- 4 medium zucchini, spiralized and drained well
- 2 Tbsp healthy cooking fat (i.e. EVOO, Ghee)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb. shrimp, peeled and deveined
- S & P to taste
- 2 tsp. fresh parsley, chopped
- Romesco sauce from above
- In a large skillet, sauté the onions in the cooking fat for a few minutes until soft and translucent.
- Add the garlic and continue to cook for about another minute.
- Add the “zoodles” and cook for a few minutes, until al dente.
- Season with S & P.
- While the zoodles are cooking, use a separate skillet to sauté the shrimp until pink (this happens very quickly!), making sure to season with S & P. If you want to save a skillet, just transfer zoodles to serving bowl when done cooking and use the same pan to quickly cook the shrimp 😉
- Add the cooked shrimp to the zoodles, and toss with some of the Romesco sauce.
- Finally, top each serving with a little chopped parsley, making the dish as pretty as it is tasty!