1 small zucchini
1 small yellow squash
1 medium carrot
2 Tablespoons olive oil
1 clove minced garlic
6-8 pieces extra large, peeled, deveined shrimp (26-30 per pound count)
Juice of half a lemon or lime (about 2 Tablespoons)
6-8 cherry tomatoes, slice in half
1 Tablespoon feta cheese
1 teaspoon minced fresh parsley
2 leaves fresh basil, cut chiffonade (ribbons)
Himalayan pink salt and fresh ground pepper to taste
Cut off the end and the stem of the zucchini and the yellow squash and slice julienne (a spiralizer like the Veggetti gadget works great for this task). Wash and peel the carrot and, using a vegetable peeler, slice carrot into long ribbons. In a saute pan over medium heat, add olive oil, minced garlic, shrimp and lime juice. Allow shrimp to sear on one side, flip, and then add tomatoes, carrots, zucchini and yellow squash to pan. Allow vegetables to cook for 1-2 minutes, stir for even cooking and add feta cheese. Transfer ingredients to a plate and garnish with fresh minced parsley and fresh basil. Makes a generous portion for one person.
Key Guidelines to Spiralizable Produce:
The vegetable cannot be hollow, seeded or have a tough core.
The vegetable must be at least 1.5″ in diameter for best results.
The vegetable should be at least 2″ long for best results.
The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)
According to Spiralized.com, here is a list of common spiralizable fruits and vegetables:
Zucchini + Summer Squash
Chef Char invites you to check out the upcoming cooking classes she will be teaching at Kitchen 242 in the Muskegon Farmers Market! Classes are typically held every Thursday 6pm to 8pm and Saturday 11am to 1 pm in downtown Muskegon.
Visit this link to sign up to save a seat for you and a friend for a fun evening of recipe sharing, culinary demonstrations, hands-on experience and lots of fabulous food tasting.
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Visit Chef Char’s blog for Char’s favorite recipes.