It's the start of a new year and I, for one, am ready to be through
the holidays. Not that I
don't love them, I do... maybe a little
Turkey, ham, potatoes (both mashed and sweet), stuffing,
casseroles... pies, cookies, bread pudding, homemade candies and
chocolates... and then the days and days of leftovers... we stuff
our faces with abandon at the holidays and (try to) do so with
little regret. That's
because, as many of us know, the start of the new year means getting
back to "normal" and doing our best to do our best.
That means we start paying attention to the things we stuff
in our faces and are considerably more discriminating in our
choices. With that in mind,
this week's recipe will give you the satisfaction of knowing you're
eating a healthy meal, but without totally giving up on the
indulgent flavors of the holidays.
As an added bonus, it's easily adjustable to suite just
yourself or a whole crowd.
Here's what you'll need (for one serving):
1 T. unsalted butter
4 oz. raw shrimp, shelled and deveined (I used "small" frozen,
fully-cleaned tail-off shrimp.
Use whatever size you like, just be sure to clean them
and remove the tails)
1 zucchini (about 8-10 inches long with a
2 inch diameter). I've
used a Vegetti to cut my zucchini into noodles, but if you don't
have a similar contraption, thinly-sliced coins or half moons
will work just as well.
1 t. minced garlic
Pinch of red pepper flake (optional)
2 T. chicken broth or water
Juice of half a lemon (about 2 T.)
2 T. grated parmesan
1 T. fresh parsley, chopped (optional)
First, heat a 10-inch skillet over medium heat.
Melt the butter and add the
shrimp, garlic, and red pepper flakes.
Stir them occasionally and look for your shrimp to become
opaque and light pink; don't walk away, they can overcook quickly.
I used small shrimp and they
were ready in just about 3 minutes.
Next, add the zucchini, chicken broth, and lemon juice.
Turn the heat up a little to get the liquid simmering and
continually toss the zucchini in the sauce for about 2 minutes.
Sprinkle in the Parmesan cheese and parsley, give it all one last
toss and serve immediately.