There is a trend now toward “Zucchini Noodles” because of the Paleo diet. I had to laugh because I already have in my arsenal a zucchini and shrimp recipe with – get this – shredded zucchini. How is it possible that a recipe from what I can only assume is the seventies (love you mum) has become vogue again? While shredded zucchini is technically not noodles, you can make them as noodles and the cooking instructions do not change a bit.
So here’s to the past turning trendy, and summer dishes being light and lovely!
Shrimp and Zucchini in White Wine (Serves 2)
- 2 small zucchini
- 400g peeled shrimp (I used two sizes, but that is up to you)
- 1/4 cup dry white wine
- 1 tbsp olive oil
- 3 cloves garlic
- 1tsp salt
- 1tsp pepper
- 1/2 white onion
- 1 tbsp capers (optional)
Shred zucchini with a cheese grater, using the largest grating option
In a frying pan soften oil and garlic in olive oil on medium heat
Once soft (not browning), add the shrimp and cook for 3 minutes until pink, but not quite curled in (they will cook further), and the wine is mostly absorbed by zucchini
Add zucchini and white wine and cook for a further 3-5 minutes until shrimp are pink and curled and zucchini is soft.
Turn off the heat, add salt, pepper and capers and toss to combine
Serve immediately. I hope you enjoy it!