If you don’t have a Zyliss Julienne Peeler yet, you’ll want to get one just for these. Paleo Zucchini Noodles with Shrimp and Basil is a long name, but the cooking is really easy…. How does it work? You might not see it in the picture below, but the peeler has a row of little blades that cut the vegetable into thin strips as you go. (Note: this tool is not for kids as the blades are sharp). I got mine for $9 at a local market, but they’re on Amazon for the same price. Probably not as good as the Bitoni Spiralizer (only $36), but it works great on summer squash and peeled carrots. Probably on peeled sweet potato too but I haven’t tried it. For this dish, hold the zucchini at an angle and use the peeler pressing down and away from the body. If the squash is medium-sized instead of large, lay it on a cutting board to give it support. Note you can reverse the blades for lefty’s.
4 large zucchini
1/2 to 1 pound large wild-caught shrimp,
peeled and de-veined ahead of time
4 to 6 leaves of basil, coarsely chopped
2 to 3 cloves garlic
1 to 2 tablespoons olive oil
2 tablespoons ghee or butter
salt & pepper to taste
Wash the zucchini but do not remove the stem end as you’ll use it as a handle. Using the peeler, slowly grate down and away from your body, turning the zucchini as you go. Discard the stem after you have gotten as much of the flesh off as possible. Heat olive oil with the ghee or butter in a large pan on medium heat and saute the garlic for one minute. Then add the shrimp and sauté 4 minutes until the shrimp starts to curl and turn pink. Don’t over cook! Add the zucchini to the cooked shrimp, tossing the mixture. Cook gently 2-3 minutes only. Immediately remove from the pan so as to not overlook. Before serving, add the basil, and salt and pepper to taste.
Chop up any remaining zucchini and add. Top with halved cherry tomatoes. Increase the Basil, or try other herb combos. Add Parmesan if you tolerate cheese.