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Entree
Mexican
2 - 4 servings
20 minutes
10 minutes
2 green zucchinis, rinsed, ends trimmed
2 yellow zucchinis (Gold Ball Squash), rinsed, ends trimmed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 cloves Melissa’s Peeled Garlic, minced
1 New Mexico Hatch Chile (or other green chile), roasted, peeled, seeded, diced
1 pound raw shrimp, peeled, deveined
½ cup white wine
Melissa’s Hatch Chile (ground chile), to taste
2 tablespoons fresh cilantro, chopped
1 fresh lime
Kitchen Aid Mixer
Spiralizer attachment
Using the fine blade spiralizer attachment on your Kitchen Aid, cut the squash according to the manufactures instructions to form noodles. Set aside.
In a sauté pan, heat the oil and melted the butter. Next add the garlic and roasted chile and sauté until fragrant, about 30 seconds.
Add the shrimp, in a single layer, and add the wine. Bring to a strong simmer and cook for about 2 minutes.
Turn the shrimp over and cook for another 1-2 minutes or until the shrimp is completely cooked.
Remove the shrimp from the pan and sprinkle with the ground hatch chile powder.
Add the cilantro to the pot and stir. Plate the zucchini noodles and add the shrimp on top.
Pour the pan sauce over the shrimp and noodles. Cut the lime in half and squeeze over the dish.
