Wednesday, June 8, 2016
How we do it:
Zucchini Noodles with Shrimp & Feta
as much/little chopped onion/shallot as you like
We grilled our shrimp in advance, skewering them, brushing them with olive oil, and grilling until done on a Sunday afternoon. Then we stored them in a container in the refrigerator until we made and ate the zoodles. We had about 10 shrimp for each zoodle meal (5-6 for SP and 4-5 for me).
Saute the onion/shallot in olive oil in a pan. Meanwhile, spiralize the zucchini. Our spiralizer has 2 noodle sizes, we prefer the smaller (skinnier) noodles. How much zucchini you need depends on the size of the zucchini and your appetite. When we had small zucchini, we used 2 for one meal and had no problems eating all of it. A medium size zucchini made enough noodles for us for one meal and gave us a little more than the 2 small ones. A large zucchini would probably leave us with a small amount of leftovers.
Once the onion/shallot is softened, add the zoodles and saute until your desired softness. Squeeze fresh lemon juice all over the zoodles and toss. You could grate in some lemon zest, too, for more lemon flavor. Place the zoodles on a plate and top with as much/little feta as you like and as many/few shrimp as you like.