It’s my birthday month, I will be 30 on the 30th! Neat, right? Which brings me to this, my brother, Lawrence, was in town a few weeks ago and bought me a spiralizer as a very early birthday gift. I couldn’t be more thankful, because now I can make “zoodles” (zucchini noodles).
In an effort to become healthier, I have changed my entire diet. So, the blog will reflect some interesting recipes. For the most part, eating now is so boring. I can’t eat beans, bread, pasta, sugar, and most fruits — it’s insane, especially for me. However, because of the changes in my diet, it has required me to get a little more creative, in different ways — so, challenge accepted.
Since I am on a high-fat/high-protein diet, I added some heavy cream to this recipe, which is not something you typically find in most scampi recipes.
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 2
Ingredients:
- 1 TBSP olive oil
- 1 medium shallot, finely chopped
- 5 button mushrooms, sliced
- 1/4 red bell pepper, sliced
- 1 lb. shrimp, peeled and cleaned
- 2 zucchinis, made into zoodles
- 1 cup chicken broth
- 1/2 cup heavy cream
- juice from half a lemon
- ½ cup parmesan cheese, grated
- salt and pepper, to taste
- 1/2 tsp. roasted garlic powder
- 1/2 tsp. Tony Chachere’s creole seasoning (optional, for some spice)
Directions:
- In a 5 1/2-quart Dutch oven over medium heat, heat the oil.
- Add shallots, mushrooms, and bell peppers. Stir occasionally until shallots become translucent.
- Add the shrimp and cook for 2 minutes, or until all of the shrimp are red.
- Add the zoodles and mix everything together.
- Add the chicken broth, heavy cream, lemon juice, cheese, and spices. Stir to incorporate, turn the heat up to high, and bring to a boil.
- Once it comes to a boil, drop the heat to medium-low, and cover with the lid for 5-10 minutes.
- When it’s done, transfer to a bowl or a deep plate and garnish with more parmesan cheese (something I forgot to do).
Liz