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 🙂

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Romesco Garlic Shrimp with Zoodles

(Serves 2)

 

For the Romesco Sauce

Ingredients

  • 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

Directions

  1. Sauté the almonds and onions in the fat for a few minutes, stirring often.
  2. Add garlic and cook for about another minute.
  3. Add the chili powder and paprika and cook for about another minute.
  4. Finally, add the tomatoes and cook until heated through.
  5. 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

Ingredients

  • 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

Directions

  1. In a large skillet, sauté the onions in the cooking fat for a few minutes until soft and translucent.
  2. Add the garlic and continue to cook for about another minute.
  3. Add the “zoodles” and cook for a few minutes, until al dente.
  4. Season with S & P.
  5. 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 😉
  6. Add the cooked shrimp to the zoodles, and toss with some of the Romesco sauce.
  7. Finally, top each serving with a little chopped parsley, making the dish as pretty as it is tasty!