Where have I been?! It’s been a c r a z y couple of weeks around the Comley household. We’ve tried our best to enjoy the very best of each and every day we are blessed with but the recipe writing has taken the back burner…literally. We’ve been enjoying the familiar recipes and my creative juices have been suppressed but I’m getting the itch yet again. I’ve had zucchini noodles with sauces that take over and steal the show from the delicious zucchini. This recipe is light and delicious and gives every flavor on the plate a turn to shine. During these frigid cold months, I get sick of the hearty meals (don’t get me wrong, I do love them and they hold a very special place in my heart) and need something light and fresh. The combination of textures is great with this dish. You enjoy the texture of spaghetti style zucchini, soft tomatoes, plump shrimp, and crisp almond breadcrumbs. Blistered tomatoes have been a favorite on pizzas but I wanted to bump up the flavor just a tad. You can also make this with chicken or other seafood; scallops, mussels, whatever floats your boat. I want to advise you to use your judgement on the liquid. Zucchini is full of water and I was happy with the liquid when I used the ½ cup of white wine as I suggested below. If you’re looking for more or less liquid, plan accordingly. Stay warm in these cold months and lighten up with a delicious Zucchini Shrimp Scampi.
1 lb shrimp, peeled and devined
4-5 medium zucchini
1 pint cherry tomatoes
4 cloves garlic, minced
½ cup white wine
1 tablespoon almond flour (meal)
½ teaspoon coconut oil
Coconut oil for sautéing
Salt and pepper to taste
1. Julienne (or use whatever kitchen tool you have to make ‘noodles’) zucchini and set aside.
2. In a large skillet, heat the ½ teaspoon coconut oil until the oil becomes liquid. Add the almond flour, stirring constantly until the flour is fragrant and slightly brown. Set aside.
3. In the same skillet, add a small amount of oil (about 1 teaspoon) blister the cherry tomatoes and sprinkle with salt. In my experience the best way to do this is to get the skillet really hot, add the tomatoes with the oil and salt and cover until they begin to blister, about 10 minutes. Shake the skillet occasionally to heat all sides. Prick with a fork if the tomatoes need help bursting.
3. Remove the tomatoes from the skillet and add zucchini noodles, salt and pepper. Cover the skillet for 2-3 minutes. Remove from skillet and set aside.
4. Add ½ cup of white wine, shrimp, and garlic to the skillet and cook over medium heat until the shrimp is pink. To the skillet, add the zucchini and blistered tomatoes. Gently toss together. Cover for 2 minutes to let the moisture from the zucchini create a tasty broth. Squeeze the juice from the lemon over the scampi.
5. Top with almond flour bread crumbs and fresh parsley.