Thursday, October 22, 2015

Cajun sauteed royal reds over garlic zoodles and corn


This meal sounds absolutely crazy when I tell you that its julienned zucchini, corn, and shrimp. But oh boy is it amazing!!!! We had some royal reds in the freezer from our trip to the beach a month ago, a zucchini from the farmer's market, and some left over corn from a previous meal. I had in mind what I wanted to do, but honestly the corn was an afterthought that came minutes before serving. 
So here we go!

Shrimp:
- Thaw, peel, cut in half (royal reds are huge!) and devein.
- Marinate in a mixture of italian salad dressing and cajun seasoning. I used penzey's cajun seasoning. (I swear I'm not sponsored by them- I really just love their spices!)

Zucchini:
- Many people have fancy vegetable noodle makers or spiralers, but I use a simple julienne peeler
that I ordered from Amazon.com
- Cut the ends off the zucchini and shred long ways from top to bottom. You will know when you are done because you will reach the core or seeded part of the squash and it will probably snap in half. depending on the size of the zucchini, and how any people you are feeding, you may need more than one. I normally use 1 per person.
- Once zucchini is shredded, heat 3 tablespoons of butter (or more) in large skillet with a spoonful of minced garlic.
- Add zucchini to butter/garlic and sautee (stir constantly about 2 minutes) until zucchini is cooked, but not soggy. Set aside.

Now back to the shrimp.
- Add 2-3 tablespoons of butter to a smaller skillet and let melt.
- Add shrimp with marinade to butter. Sautee until cooked.

Now to add everything together.
- put zucchini back on heat and once warm again add shrimp and corn.
- stir until all three ingredients are well mixed and warm.
- Plate and serve!

Enjoy!!!!


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