Sunday, September 7, 2014
Garlicky Zucchini Spaghetti w/ Shrimp
1 lb. 31-40 count raw shrimp, cleaned and tails removed
3 1/2 c. julienne of zucchini
1/4 c. thinly sliced Vidalia onion
6 cloves garlic, pressed of finely minced
2 tbsp. butter
1 tbsp. fish sauce
1 tbsp. sherry peppers sauce
1 tbsp. brown sugar
1 tbsp. cornstarch
pinch red pepper flakes
handful cherry tomatoes, about 9, then halve
2 tbsp. fresh parsley and dill, chopped
olive oil for drizzling
In a medium bowl, combine garlic, fish sauce, sherry peppers, brown sugar, corn starch and red pepper flakes. Add shrimp, marinate for 15 minutes.
When ready, heat large saute pan to medium high, drizzle with olive oil and add butter. Once hot, add zucchini and onion, SPST, stirring often and rapidly, cooking for about 2 minutes.
Add shrimp and marinade, and contunue to bringing up to a boil. cooking until shrimp is pink and sauce has thickened., about 3 minutes.
Toss in cherry tomatoes and herbs.
Remove from heat. Drizzle with olive oil and garnish with additional herbs if desired..
Serves 4-6, depending on if serving with grains or not.