Posts Tagged ‘tomato sauce’

Unrecipe of the Week: Zucchini Pasta with Shrimp

July 30, 2014

On a summer evening, we’re looking for a meal that has it all: bountiful seasonal produce, great flavors and textures, and one that won’t leave us feeling overly full. When it doesn’t involve too much slaving over a hot stove, or heating up the house with the oven, it’s an added bonus.

Saturday night’s dinner fit the bill. Using zucchini as a base, with ripe tomatoes and fresh basil blanketing fresh Florida shrimp, it was as tasty as it was easy to prepare.

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Zucchini Pasta and Shrimp with Tomato Sauce and Basil Oil

For the “pasta”:

Using a spiralizer, cut 2 zucchini into noodles and set aside.

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Saute 2 cloves of garlic in olive oil. Add fresh tomatoes ( I prefer them peeled, but it isn’t necessary) cut into chunks, and a few fresh basil leaves. Season with salt and black pepper, and cook on a low heat until the tomatoes start to melt. Stir often until it is the consistency of a thick, chunky sauce. Add the zucchini noodles, and cook, tossing, for just a couple of minutes until the zucchini is cooked, but still crisp, and completely covered in the tomato sauce.

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For the shrimp:

Peel and devein the shrimp. Spread out on towels after rinsing to eliminate any extra moisture.

In the meantime, place a clove or two of garlic and a large handful of basil leaves into the work bowl of a food processor or blender and process until it is finely minced. With the machine running, drizzle in olive oil until the mixture emulsifies.

Place the shrimp on a cookie sheet, and brush them with the basil mixture. Sprinkle with salt and pepper and broil or grill them for a couple of minutes until pink and opaque. Conversely, they can be sautéed in olive oil, adding the basil mixture at the end and coating the shrimp thoroughly.
Add them to the zucchini noodle mixture and toss. Serve in shallow bowls and enjoy!

photos: Indigo Jones

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Unrecipe of the Week

April 24, 2012

Cauliflower is an amazing vegetable. It tastes great roasted, and can masquerade as mashed potatoes. I recently started hearing about cauliflower pizza crust, and became intrigued. A little searching led to me a few recipes. This one is taken from “Eat, Drink, Smile” and adapted a bit. It is low calorie, and wheat and gluten free. It yields a soft, almost quiche-like crust that requires a fork to eat. It’s not a traditional pizza, but it is an interesting, tasty and healthy one.

Cauliflower Pizza Crust:

Preheat the oven to 450 degrees.

Cut one head of cauliflower into florets and put them into the bowl of the food processor. Pulse until it is the consistency of grain.

Place the cauliflower in a glass bowl and microwave it without adding water for about 7-8 minutes, depending on your microwave. Allow it to cool.

In a medium sized bowl, mix about 2 cups of the cauliflower with 1 ½ cups shredded mozzarella cheese, 2 eggs beaten, a finely minced clove of garlic and about ½ tablespoon each of dried oregano and dried basil and some sea salt to taste.

Cut parchment paper into circles (about 8-9”) to use as a guide to create the crusts. Place them on a cookie sheet, and spray with cooking spray. Spread the mixture onto the parchment rounds in a fairly thin, even manner. Bake the crusts for about 15 minutes or longer, taking them out before the edges get too brown.

Add the toppings of you choice. I used a chunky tomato sauce and fresh mozzarella cheese, and added pepperoni for those who desired it,and sprinkled it with chopped arugula when it was done.

Put it back into the oven under the broiler for a few minutes, until the toppings are hot and bubbling.
Serve immediately and enjoy!

Photo: Spencer Jones/ Glasshouse Images exclusively for Indigo Jones


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