Shrimp Wshredded Zucchini Food

SHRIMP & ZUCCHINI

Steps:

• Cut zucchini in half and then into 1/2" slices.
• Season shrimp with salt & pepper.
• Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
• Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
• Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
• Garnish with parmesan cheese if desired.

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
• Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
• In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
• Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
• Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
• Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
• Serve with the warm tortillas and toppings.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

ZUCCHINI SHRIMP SCAMPI RECIPE BY TASTY

Steps:

• Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
• Heat the oil over medium-high heat in a large, nonstick skillet.
• Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
• Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
• Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
• Sprinkle with chopped fresh parsley leaves and serve.
• Enjoy!

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SHRIMP W/SHREDDED ZUCCHINI

Steps:

• shred zucchini with manual shredder or in processor, lengthwise.
• layer in a colander and sprinkle with salt while you prepare the shrimp.
• rinse zucchini and drain well.
• in a skillet melt 2 tbsp butter and 1 tbsp oil, add zucchini and cook 3 minutes,add salt& pepper, remove and set aside.
• melt remaining butter and oil, add shrimp and garlic, cook until shrimp turns pink, 3 minutes.
• add broth, bring to a boil, add red pepper and parsley, cook 1 minute more.
• serve shrimp over zucchini.

ZUCCHINI AND SHRIMP SPAGHETTI

Steps:

• Using a cheese grater shred zucchini and onion than mince garlic place all three in a non stick skillet with 1 tablespoon of butter to saute on medium heat for about 5 minutes until onion is transparent in appearance.
• Mix milk and cornstarch til disolved
• Add milk mixture to the zucchini cook until mixture comes to boil. Add parmesan cheese and salt and pepper to taste. Put sauce aside in pan to keep warm until noodles are cooked.
• Cook shrimp in boiling water for 1 minute - place in serving bowl.
• Drain noodles and toss with sauce. Serve immediately for best taste. Use shrimp to garnish on each plate.