Black Tiger Shrimp Zoodles with Feta & Chili

I need to tell you about something first before I can even get started on this recipe.

The KitchenAid Spiralizer.

I got mine from Williams Sonoma and you know what? It’s been sitting in a dark corner of a closet for the past 3 month because to be honest, I was too scared to unbox it AND I have this thing with gadgets. I don’t know what it is, but I can just say that if they look too complicated they usually stay in their respective packaging until I work up the courage to try them out. I did the same thing with my Vitamix until my husband decided that it would be fun to drink all his meals during the day in hopes of losing a few unwanted “holiday” pounds.

Once we get things out of the box and going, look out. We blend, mix, puree, smoothie, whip and now I’m very happy to say SPIRALIZE.Here’s a quick video on what transpired the other day. Please don’t change your opinion of me once you watch it. Especially one specific scene in which I didn’t bother emptying my stand mixer bowl (where I store my attachments). It’s actually embarrassing how stupid I am on occasion.

To sum this all up, so I can move forward here………this attachment is beyond wonderful. I mean BEYOND. So wonderful in fact, I would like to spiralize everything in my vegetable crisper now. Why? Because ribbons of food look so much better than slices of food. It’s exactly like having a present on a plate.

I. JUST. LOVE. IT.

This past Sunday, we realized that there was no food in the house and my husband said he would pick up some groceries after the gym. Well. Uh. No.

That didn’t happen because guess what? It was Easter Sunday. Wth the majority of stores being closed that day, it was a little difficult to buy our weekly haul of fruits, veggies and meats.

Ding Ding! I had a thought. There is usually a couple of “specialty” stores that stay open on Statutory holidays and we called the one that we only go to in an emergency situation – like having NO FOOD would constitute as an acceptable reason right?  Thankfully, it was WIDE OPEN otherwise plan B would have been to shop at the gas station and I wasn’t too keen on eating chocolate bars for dinner or maybe…..that wouldn’t have been such a horrible idea.

Armed with a list, including Tiffany’s wet cat food, Steve set out to the store to see what he could find.

He returned with the following:

1 can of wet cat food which we knew she wouldn’t eat – she likes a specific flavour and brand because she’s a “COODIE”  (a cat foodie). Her food is only available at a fancy pet store. I’m not kidding here, and there’s nothing we can do about it because she is too spoiled and too adorable to argue with.

1 package of Black Tiger Shrimp (16 count) and market priced at a million dollars because ya, it’s a holiday and you can’t get bargains when normal stores are CLOSED.

1 package of zucchini – yes, I said package – the zucchini came in a package. Forget about picking your own zucchini on a holiday in a “speciality’ store.

1 vacuum packed package of cubed squash – again, it’s a holiday so there was no way you were going to pick your own squash.

1 bunch of red beets – because there were no orange beets in this “speciality” store.

1 roast chicken – because he figured it was the cheap so he threw it in just in case we were hungry after finishing the million dollar shrimp.

All I knew was this, the shrimp were actually the best shrimp I’ve had in a long time. I tossed them in with my oodles of zoodles and this happened….

I also made a fresh beet salad (which I’m saving for another post) because frankly I’ve talked way too much today.

Here’s what I learned. Always plan your grocery shopping prior to a holiday, otherwise you end up with packaged zucchini and a can of cat food that stinks.

Black Tiger Shrimp Zoodles with Feta & Chili

 

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Author: simply beautiful eating (Inspired by Cook, Healthy & Quick

Serves: 2-4

Ingredients

• 4 - 5 zucchini, spiralized
• 2 tablespoons extra virgin olive oil
• 1 tablespoon of butter, unsalted
• 1 garlic clove, minced
• 1 teaspoon chill pepper flakes
• 16 Black Tiger Shrimp, peeled and deveined
• 2 tablespoons fresh dill, chopped
• 1 lemon, juiced and zested
• ¼ cup white wine
• Kosher salt and pepper to taste
• ¼ cup feta cheese, crumbled
• ¼ cup flat leaf parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Drop zucchini ribbons in and cook for 4 minutes. Remove and quickly plunge into ice water to blanch.
2. In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Sauté garlic, chili peppers and shrimp just until pink and cooked through. Remove shrimp and set aside. Add dill, lemon juice, zest and white wine to the pan to deglaze. Add shrimp back in and toss it around for about a minute.
3. Drain zucchini and add to the pan with the shrimp. Heat through, about another minute.
4. Plate and garnish with feta cheese and parsley. Serve warm or cold.

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