Chef Tom Fraker
Mexican Style Shrimp Scampi with Green and Yellow Squash Noodles
Category
Entree
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
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2 Green Zucchinis, rinsed, ends trimmed
-
2 Yellow Zucchinis (Gold Ball Squash), rinsed, ends trimmed
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2 tablespoons Extra Virgin Olive Oil
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2 tablespoons Unsalted Butter
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3 cloves Melissa’s Peeled Garlic, minced
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1 New Mexico Hatch Chile (or other green chile), roasted, peeled, seeded, diced
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1 pound Raw Shrimp, peeled, deveined
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½ cup White Wine
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Melissa’s Hatch Chile (ground chile), to taste
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2 tablespoons Fresh Cilantro, chopped
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1 Fresh Lime
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Kitchen Aid Mixer
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Spiralizer Attachment
Equipment:
Directions
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.
Filed in:
Cilantro,
Entree,
Gold Ball Squash,
Green Zucchini,
Hatch Pepper,
Lime,
Mexican Style Shrimp Scampi with Green and Yellow Squash Noodles,
New Mexico Hatch Peppers,
Organic Peeled Garlic,
Organic Zucchini,
Peeled Garlic,
Red Hatch Chile Powder Shakers,
Yellow Zucchini
