Shrimp and Zoodles
Hello there everyone. Happy Tuesday to you.
I hope your week has started off fantastically. Remember, today will be a good day. Today is a good day. Tomorrow will be better than today.
I need to talk about this show Hunters again on Amazon. Please tell me you have seen it. WHY does Amazon give you all 10 episodes at once. And now I have to wait until February 2021 for the next season???
This show is very graphic, and honest. It has made me cry several times. And that is not usual for me. I mean, come on, its a TV show. But this one here, its gotten into my heart. Watch it, tell me what you think.
And while you are binge watching this show, have some Shrimp and Zoodles.
Zoodles
- 2-3 zucchini spiraled
- 1 tsp kosher salt
- 1/2 tsp Seasoned Salt Mix
- 1/4 cup olive oil
- 3 large cloves garlic, minced
- 1/2 tsp dried basil
- 1/8 tsp chipotle powder
Place zoodles in collander, add kosher salt. Mix well. Set aside to draw out extra water in zucchini.
Heat garlic and spices in oil until fragrant.
Rinse zucchini well to get rid of all the salt. Shake well, add to oil, toss well.
Cook covered 5-7 minutes, stirring occasionally.
Lemon Shrimp
- 1 lb shrimp, peeled and de-veined
- 2 Tbsp olive oil
- 3 large cloves garlic, minced
- 1 tsp lemon zest
- juice from 1/2 lemon, about 2 Tbsp
- 1 tsp dried parsley
- 1/2 tsp Seasoned Salt Mix
Add garlic and oil to pan. Once fragrant, add shrimp. As soon as you see them start to turn pink, add in zest, parsley, salt and lemon juice. Mix well.
Cook just until shrimp are no longer opaque, about 5-6 minutes.
Serve over zoodles.
These Zoodles and Shrimp work so well together.
Do you have a favorite way to eat your zucchini, or shrimp.
Leave a comment below, or connect with me on Instagram @Anges_Table