Despite the fact that Labor Day has officially come and gone… it’s still summer, people. In fact, it’s still summer until September 22nd! I don’t know about you, but, until then, I will remain outside near the pool with the BBQ on high.
For that very reason, I’ve crafted one of my easiest summer recipes to date: roasted shrimp skewers with pesto zoodles.
Zucchini noodles – or zoodles as they are more commonly known – have become haute, haute, haute as of late. Yet, I was a little late to the trend. Let me explain.
I don’t like excessive chopping. If available, I will always pay the extra dollar to purchase pre-chopped onions, carrots, celery, etc. I enjoy being in the kitchen, so why spoil it by doing a task I dislike? In the same vein, the thought of spiraling my own zucchini was a little over the top for me. That is until my friends over at Whole Foods started offering a variety of pre-spiraled zoodles. Finally they were talking my language.
Pesto came into the scene because it’s another favorite of mine. I actually do enjoy making my own vegan version from scratch, but recently discovered more tasty news at Whole Foods: pre-made pesto from a brand called LeGrand. The best part? It’s actually good.
Now, for this recipe, all you have to do is combine three main ingredients and, PRESTO, PESTO you have dinner! Wow! You didn’t even have to break out that ten-dolla-piece-a-crap spiraler! No better words have ever been spoken.
Roasted Shrimp Skewers with Pesto Zoodles
What You’ll Need:
- Skewers (if wooden, make sure they’re pre-soaked)
- The most humane, environment-friendly shrimp you can find (which can be a tough-y these days); 20 is good for two people, 8-10 per-person depending on size
- Pre-made pesto like this one here
What You’ll Do:
- Blanch the zoodles in a boiling pot of water following the instructions on the package; this will only take a few minutes
- Remove the zoodles and place in paper towel – work to squeeze out any excess water (this is KEY!!!) and set-aside to dry
- Place five shrimp on each skewer, set aside in Pyrex
- Top skewers with a splash of EVOO, salt, pepper and a dash of red pepper flakes
- Over medium-high, grill the shrimp skewers until pink and no longer translucent (about 3 minutes per side)
- While the shrimp is cooking, place the dried zoodles into a bowl and top with your desired amount of pesto; stir until completed coated
- Serve zoodles in large bowls or plates; top with shrimp skewers