Side Pannel
Shrimp Piccata over Zoodles
Shrimp Piccata over Zoodles
- Recipe Submitted by maryjosh on 09/24/2018
Ingredients List
- 2 medium zucchini (about 1¼ pounds) ends trimmed
- ¼ teaspoon salt, plus a dash, divided
- 1 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil, divided
- 2-3 cloves of garlic, minced
- 1 teaspoon fresh oregano
- 1 large shallot, minced
- ½ pound raw shrimp, peeled, deveined, tails left on if desired
- ½ cup vegetable broth
- 2 teaspoons arrowroot or cornstarch
- ½ cup white wine
- the juice of 1 lemon
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh parsley
- dash sea salt
- freshly ground black pepper
Directions
Using a vegetable peeler or spiral slicer, cut the zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles (zoodles) in a colander and toss with 1 teaspoon salt. Allow the moisture to drain from the zoodles for about 20-30 minutes. Place the drained zoodles on a plate lined with clean paper towels and gently press with more towels on top to extract the remaining moisture. Set aside.
In a 2 cup capacity measuring cup, combine the vegetable broth, wine and arrowroot or cornstarch. Whisk until blended and set aside.
Heat a large non-stick skillet over medium heat. Add the butter and 1 tablespoon of the olive oil. Sauté the shallots and garlic for about 1 minute then add the shrimp, oregano and a dash of salt.
Cook for 1 minute turning the shrimp once then stir in the wine mixture. Cook for 2-3 minutes until the mixture thickens and the shrimp is cooked through.
Remove the pan from the heat and add the lemon juice and capers. Pour the shrimp into a serving bowl and set aside.
Wipe out the skillet and add the remaining 1 tablespoon olive oil. Add the zucchini noodles and gently toss until they are hot, about 3 minutes.
Toss the hot zoodles with the shrimp mixture. Serve garnished with freshly ground black pepper, salt to taste and chopped fresh parsley.
In a 2 cup capacity measuring cup, combine the vegetable broth, wine and arrowroot or cornstarch. Whisk until blended and set aside.
Heat a large non-stick skillet over medium heat. Add the butter and 1 tablespoon of the olive oil. Sauté the shallots and garlic for about 1 minute then add the shrimp, oregano and a dash of salt.
Cook for 1 minute turning the shrimp once then stir in the wine mixture. Cook for 2-3 minutes until the mixture thickens and the shrimp is cooked through.
Remove the pan from the heat and add the lemon juice and capers. Pour the shrimp into a serving bowl and set aside.
Wipe out the skillet and add the remaining 1 tablespoon olive oil. Add the zucchini noodles and gently toss until they are hot, about 3 minutes.
Toss the hot zoodles with the shrimp mixture. Serve garnished with freshly ground black pepper, salt to taste and chopped fresh parsley.
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