The school year has ended and my summer has begun. It started with traveling for a family wedding, visiting, and just having some R & R. I am gearing up to teach summer school, so my break is a short one. But a break, nonetheless.
I have not been blogging much, out of busyness elsewhere. I also had been stressing a bit on getting recipes up here that I had posted for Whole 30 Recipes months ago.
But, how silly. . .
I take this blogging thing seriously because I want it to be good. No. . . I want it to be excellent. I want to share with you quality, tested, absolutely delicious recipes. I want to get better at it with photography and have a plethora of creative options. I want it to be excellent because I really, really enjoy doing this. That is the key, though. . .I enjoy doing it, and I want to keep enjoying it. I do not want to find myself “stressing” over when I will add to it, or what my next dish will be. I want to be in the present and doing whatever I choose to do well. Whether that be my work, blogging, or just being a wife, mom, or friend. Present and focused.
So, I’ve been taking a little break. I hope that you won’t mind too much. Especially with this next recipe, Shrimp Primavera Zoodles. “Zoodles?” you might be saying? Yes, zucchini noodles = zoodles. I finally broke down and bought a Spiralizer and I absolutely love it. This is coming from the girl who hates gadgets and considers storage space in my kitchen a prime commodity. If you do not have a spiralizer, don’t sweat it. You can use a peeler to make these zoodles. It will take a bit longer, but the results will still be worth it!
My family serves as my test kitchen and they are honest. Believe me. I have teenagers, and I’m pretty sure they are more forthcoming than preschoolers. That said, the only critique I received with this recipe was, “Mom, next time you make this, I think you should make more.” This recipe serves six, but we did not have leftovers, so perhaps you want to take my daughter’s advice and make a little more. Whatever you choose, enjoy it with those you love, be in the present with them, and savor the company and your meal.
Shrimp Primavera Zoodles (Click title for printable recipe)
6 medium zucchini, spiralized, or peeled into ribbons
¼ large red onion, sliced
½ bunch asparagus, woody ends snapped off and discarded, cut into 1 inch pieces
3 large carrots, peeled, and cut into ribbons with a peeler
1 clove garlic, minced
1 lb. shrimp, peeled and deveined
1 Tablespoon + 1 teaspoon olive oil, divided
2 teaspoons white balsamic vinegar
salt & pepper
Place spiralized zucchini in a colander. Salt generously and toss. Place colander over a bowl and let sit for 30 minutes. Rinse zucchini and squeeze out excess moisture. Set aside. In a large skillet, heat 1 teaspoon of oil over medium-high heat. Add onions, season with a pinch of salt and pepper. Cook until translucent and tender, about 5 minutes. Add another teaspoon of oil and add asparagus. Cook for about 3 minutes, or until almost tender and add carrot ribbons. Season with salt & pepper. Cook for an additional minute, or until carrots are softened. Remove veggies from pan, and set aside. Add one teaspoon of oil to pan, and add garlic and shrimp. Season with salt & pepper. Cook for about 2 minutes, or until shrimp is pink and opaque. Remove from pan, and set aside. Wipe out pan and return to heat. Add the rest of the oil, zucchini noodles and salt & pepper. Cook for approximately 3-4 minutes, or until crisp-tender. Combine zucchini, shrimp, and set aside veggies in a large serving bowl. Toss with 2 teaspoons white balsamic vinegar and season with salt & pepper to taste. Delicious with crushed red pepper flakes for a kick, as well.