Zoodles, Brussels Sprouts, Arugula and Grilled Shrimp

20150407_184020

I just ordered a Paderno World Cuisine Spiralizer Pro, 4-Blade and am completely obsessed with making vegetables into noodles for recipes. In this case zucchini noodles a.k.a “zoodles”. Combined with fresh ingredients and a light, lemony, wine, cream sauce makes this dish unique and delicious for summer.

Zoodles, Brussels Sprouts, Arugula and Grilled Shrimp
Serves 2
Zoodles combined with fresh ingredients and a light, lemony, wine, cream sauce makes this pescetarian dish unique and delicious for summer.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Parmesan Crisps
  2. 4 heaping teaspoons of shredded Parmesan
  3. Salad
  4. 1 Tablespoon Olive Oil
  5. 2 cloves of garlic, minced
  6. 1/4 - 1/2 teaspoon red pepper flakes according to taste
  7. 2 large zucchini spiralized into noodles
  8. sea salt
  9. 1 1/2 cups of Brussels sprout leaves ONLY (about 8-10 Brussels sprouts)
  10. zest and juice of one lemon
  11. 1/2 cup of dry white wine
  12. 2 Tablespoons mascarpone cheese
  13. 1/4 cup dried cranberries
  14. 2 cups arugula
  15. 1/4 cup chopped hazelnuts
  16. Grilled Shrimp
  17. 8 medium or 4 large shrimp thawed
  18. Savory Spice Cherry Creek Seafood Seasoning
Instructions
  1. For the Parmesan crisps preheat oven to 375°. Create 4 piles of Parmesan cheese 2 inches apart using a teaspoon onto a small baking sheet pan fitted with a silicone mat to prevent sticking. Place the baking sheet in the oven for 10 mins or until the Parmesan is a nice golden color. Remove from oven and let cool.
  2. For the salad put the zucchini in a colander and sprinkle with sea salt to draw out the water for about 5 minutes. Pat dry with paper towels.
  3. Sauté the garlic and the red pepper flakes in olive oil until fragrant for about a minute in a large braiser pan that has a lid. Add the zoodles and cook for 2-3 minutes or until the zucchini is tender and al dente but stop before the zucchini starts to become translucent. Add the Brussels sprout leaves and cranberries and sauté until Brussels sprouts are bright green 1-2 minutes. Then push everything to the sides so there is a large circle in the middle. Add the white wine, lemon zest, lemon juice and mascarpone cheese. Stir until the mascarpone cheese is melted and the liquid is reduced by half. Stir in the vegetables until coated. Turn off the heat and put a lid on the pan to keep everything warm.
  4. For the grilled shrimp coat the shrimp with olive oil and seafood seasoning. Grill shrimp 1-2 mins per side or until opaque.
  5. To serve add arugula to zoodles and toss until slightly wilted. Separate the zoodles into two bowls. Top with grilled shrimp, sprinkle with chopped hazelnuts and place the Parmesan crisps decoratively on top.
http://www.twinosophy.com/

Leave a Reply

Your email address will not be published. Required fields are marked *