*Save 25 minutes of prep time by making the Romesco Sauce up to 3 days ahead of time.
Garlic Shrimp with “Zoodles”
4 medium zucchini (about 4 cups of “noodles”) 2 tablespoons cooking fat ¼ onion, finely chopped 2 cloves garlic, minced 1 pound large shrimp, peeled and deveined 1 teaspoon salt ½ teaspoon black pepper 2 teaspoons chopped fresh parsley leaves Romesco Sauce (see below)
PEEL the zucchini with a regular peeler. Then, using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. (If you have a spiral slicer, you can use that instead of a julienne peeler.) Discard the core, and set the noodles aside.
ADD 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
MELT the cooking fat in a large skillet over medium heat, swirling to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the shrimp, toss to coat with the onion and garlic, and cook stirring, for 2 minutes. Add ¼ cup water to the skillet and cover with a lid. Cook until the shrimp form the shape of a “C,” 4 to 6 minutes. Transfer to a serving bowl (draining any remaining water), and season with the salt and pepper.
AFTER you add the water and cover the shrimp, place a colander or steamer inside the large pot of boiling water. Add the zucchini noodles, cover, and steam until the zucchini is al dente in texture, 2 to 3 minutes. Drain the “zoodles” and transfer to a serving dish or individual plates.
SPRINKLE the shrimp with the parsley, toss, and spoon over the zoodles. Spoon the Romesco Sauce over the shrimp and zucchini and serve.
2 tablespoons cooking fat ½ cup almonds, chopped 1 small onion, diced 3 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon paprika 2 tomatoes, seeded and chopped 2 tablespoons extra-virgin olive oil 1½ teaspoons red wine vinegar 1 teaspoon salt ½ teaspoon black pepper
MELT the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the almonds and toast for 3 minutes, stirring often. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the chili powder and paprika and cook until the flavors open up, about 30 seconds. Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.
TRANSFER the sauce mixture to a food processor. Add the rest of the ingredients and blend on low speed until the sauce is smooth, then pour into a serving dish or glass storage container.
ALLOW to cool before refrigerating; the sauce will keep for up to 5 days.
- See more at: http://whole30.com/2015/04/romesco-shrimp/#sthash.x1d28By7.dpuf