Did you know there is a day dedicated to shrimp? Yep – today is National Shrimp Day! We eat more of this shellfish in the US than any other seafood! People used to think it was high in cholesterol, but the truth is, 4-oz. has only 189 mg of cholesterol. This is roughly about 60% of the daily recommendation and new studies have also found that it can raise the HDL (the good cholesterol). And shrimp is full of other great benefits – it’s low in calories and fat, high in protein, and contains selenium (a potent antioxidant), vitamin B-12, choline, copper, and iodine and, above all else – it tastes good!!
Do be aware of where the shrimp you buy comes from. Much of what is in our stores comes from countries that do not have the same strict farming regulations as the US. Many of these farms put a strain on the local ecosystems and fill the ponds with antibiotics and bacteria. It is important to read the label carefully and find the ones that are either wild or grown in the US or Canada.
And now, onto today’s treat –
What you need:
- 1-pound of US or Canadian Shrimp, peeled and deveined
- 2-cups of cooked, thin noodles (see note below)
- 2-medium sized zucchini
- 2-Tablespoons of butter
- 2-Tablespoons olive oil
- 2-Cloves of garlic, crushed or minced
- 4-Tablespoons fresh lemon juice
- 1/2 to 1-teaspoon fresh grated pepper
- 4-Tablespoons fresh grated parmesan
- 4-Tablespoon chopped flat leaf parsley
- Salt to taste
NOTE: I used konjac noodles (super low fat, low carb noodles made from the konjac yam). You can also use rice stick noodles or angel hair pasta.
How to Do it:
Using a spiralizer (you can buy these just about anywhere these days), cut the zucchini into noodle shaped “zoodles”.
Heat the olive oil in a skillet, then add the garlic and cook gently to infuse the oil. Add the zucchini and cook until it is slightly softened. Now, add the shrimp and cook until it is starting to turn pink.
Melt the butter with the shrimp and zucchini, then toss in the noodles, pepper and lemon juice. Cook, stirring, until everything is heated through and the shrimp is just lightly cooked. (Be careful not to over-cook. The shrimp will get rubbery).
Serve on plates topped with 1 Tablespoon parmesan and 1 Tablespoon parsley.
© Copyright 2017 The Lazy Gastronome
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