Saturday, July 28, 2012

Zucchini & Shrimp

I had some leftover grated zucchini from making my zucchini bread and I tried to replicate one of my favorite dinners from our local Italian restaurant. It's light, minimal calories and absolutely delicious. 

One thing that you have to be wary of is the excess liquid that you will inevitably have in the pan as you are cooking from the zucchini. If you wanted to add additional liquid to the pan for flavor, I would suggest that you first pour off the excess water before adding any additional flavors that you would like to reduce down. 

I purchased precooked shrimp, defrosted and shelled them (I think it is incredibly annoying to have shells in the dish) before cutting them up.. When I defrost shrimp I usually just fill the plastic bag with COLD water and let it sit in the sink while I prepare the other ingredients. After about ten minutes I pour it out into a colander and then let water run over it to get rid of any "fishiness." 

For a single serving, you will need:

Approximately 2 cups of grated zucchini 
1 cup of cooked cut up shrimp 
Red pepper flakes to taste
Salt to taste 
2 teaspoons of olive oil 

Start by cooking the zucchini in a skillet with the olive oil and salt. Make sure to stir occasionally so nothing adheres to the pan. After about 10 minutes add the shrimp & red pepper flakes, allow to cook for another 5 minutes. 

Before I added the shrimp and red pepper flakes, I drained off most of the liquid from the zucchini, and added a splash of white wine (Santa Margherita Pinot Grigio) and I allowed that to reduce down before I added the shrimp and the red pepper flakes. 

There you have it, a quick healthy dinner that is surprisingly filling and delicious, 
serve with some thin slices of a toasted baguette and enjoy! 

No Comments Yet, Leave Yours!