FINALLY feeling normal after our 1 year wedding anniversary / belated honeymoon trip to Hong Kong and Japan, we had to take a break from sorting through the 3000+ photos we took, which I hope to share you with one day. As much as I know we are going to sound like SUCH snoots, we had a hard time ‘adjusting’ to the food in NYC after the incredible meals we had for 3 weeks in Asia, but honestly some home cooked meals are in order to begin our post vacation ‘cleanse’.
With that, what better place to get our groceries than at our neighborhood farmer’s market? Check out these Komet tomatoes plump and glowing in red in the speckled sunshine! It was hard to resist buying them even at $5.49 /lb (gulp)….
Such as farmer’s market goes though, you never know what you might find. To make up for those pricey red beauties, we passed by Monkshood Nursery selling some amazing looking organic GIANT zucchinis ON SALE for $1 EACH!!!! Holy crap.
After grabbing 3 of these mammoths, I had to figure out what to do with them. Wanting something lemony with shrimp, I stumbled upon this paleo zucchini noodle recipe. Subbing the cherry tomatoes with chopped up Komets, skipping the mushrooms, this dish still turned out fantastic.
Don’t have a spiraler? Don’t fret. I actually used the cheese grater plate on my favorite mandolin slicer and made perfect long stripes from the zucchini! The large zucchini made it super easy to grate, I ended up grating each “side” skipped the center, it is too soft to grate (waste not, cut that up in cubes and serve with tomatoes, salt, pepper, olive oil and vinegar as a simple salad!).
ingredients (Yields 4 servings):
– 1 huge (about 1.5 lbs) zucchini, noodled
– 1 teaspoon(s) sea salt
– 4 tablespoon(s) olive oil
– 2 medium garlic clove(s), minced
– 1/2 pound(s) shrimp, peeled and de-veined
– A Sprinkle of cayenne pepper, (adjust to your liking)
– 4 medium tomatoes chopped
– 1/2 medium lemon, juiced
– 1 teaspoon(s) black pepper, freshly ground
- Use a cheese grater or mandolin slicer with a grater plate or a julienne plate to make the “zoodles”
- Place zoodles in a large mixing bowl. Sprinkle with sea salt, and toss, make sure the salt covers the zoodles. Let it sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid. <– DON’T SKIP THIS STEP, it makes your zoodles crunchy
- When “zoodles” are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
- Add garlic to the hot pan and saute for a minute or 2. Toss shrimp with cayenne pepper add to pan. Saute, stirring frequently until shrimp are bright pink.
- Add tomatoes, saute for a few minutes until heated through. Then add zoodles and lemon juice and stir just to heat through.
- Remove from heat and serve immediately. Season with additional sea salt (if desired) and freshly ground black pepper.