On the more positive side of things (ever struggle to be transparent, then feel like you're being too negative, then try to be positive but wind up feeling fake? I swear I can't be the only one who struggles with this…) I did have a fairly successful recipe this week and am actually sharing it on a Friday night! Round of applause please…maybe? No? Ok. This week I tried shrimp scampi with zucchini pasta. In an attempt to avoid gluten and carbs at dinner (I ate brown rice almost every morning this week) I favored this recipe which uses zucchini as the pasta. I need a veggie slicer, but a potato peeler worked just fine for me. You start with four zucchini:
|Peel off the skin, then shred into strips…next time I might try using my cheese grater for a different shape of "noodle"|
|Saute 1 head of garlic in a 1/4 cup of butter or ghee|
|Add zucchini "noodles" and 1 lb of raw shrimp…I messed up and used cocktail shrimp…not bad but fresh would have been better.|
|Fresh parmesan cheese on top and voila!|
The good: the taste was excellent and in spite of the butter, because zucchini and shrimp are low in calories this is a pretty healthy dish. Plus it's sort of a way to sneak veggies into a meal.
The bad: I should have used raw shrimp. The taste might have been better.
The ugly: my kitchen smelled very strongly of shrimp for the next twenty four hours. I did not want to heat it up for lunch the next day, mainly because the smell put me off. Again, this might have been due to the sort of shrimp I used, or it may just be that it wasn't quite good enough to make the left over roster. I might try it again, but I'm not so sure.
Do you have a favorite way to "hide" veggies?