Recipe: Shrimp, Zoodles and Green Goddess "Pesto" (Gluten Free, Dairy Free)

So you noticed that "Pesto" is in quotes, right?  There's no cheese in this one. (I know, a lot of you are saying "Booooo!"  But my Dairy Free friends are saying, "Yahooooo!")  Also, not sure if it is because I used a Magic Bullet, rather than a Food Processor (I'm not a cook remember?), but my "Pesto" came out delightfully creamy rather than "Pesto-y".  

Regardless, it was delicious--and totally healthy.  Lots of good veggies and herbs, healthy fats, and even some protein.  If you're not a shrimp eater, feel free to sub out with chicken, beef, beans, or whatever strikes your fancy.  It's all good!  Enjoy!

BIG GADGETS NEEDED:

• Spiralizer
• Food Processor (or Magic Bullet!)

INGREDIENTS:

   FOR THE ZOODLES

• 2-3 Zucchini, washed, ends trimmed and zucchini cut in half
• Coconut oil/Avocado Oil (if heating your zoodles) 

   FOR THE "PESTO"

• 1/2 cup basil leaves packed
• 1/2 cup baby arugula packed
• 1/3 cup hemp hearts
• 1/3 cup roughly chopped chives or green onion tops (NOT the white part)
• 3 tablespoons cold-pressed olive oil
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1 clove garlic, peeled
• 1 teaspoon jarred capers, drained
• 1/4 teaspoon of the caper brine (i.e., liquid from jarred capers)
• 1/4 teaspoon sea salt or to taste
• Freshly-ground black pepper to taste

   FOR THE SHRIMP

• Shrimp
• Coconut oil
• Garlic Powder
• Lemon
• Salt
• Pepper

   OPTIONAL

• Chopped cherry tomatoes
• Fresh Basil

HOW TO:

   ZOODLES

• Wash and dry your zucchini.  Trim the ends.  Cut in half.  Prep a plate with a paper towel to catch your freshly spiralized zoodles.
• Use the "spaghetti" blade and make your zoodles.
• Pat zoodles dry with paper towels
• Now let the zoodles sit and go make your pesto

   PESTO

• Take all pesto ingredients and add them to your food processor.  Blend.  Yup.  It's that easy.

   SHRIMP

• Heat up your fry pan.  Add the oil.  Add the shrimp.
• Season with garlic powder, salt and pepper.
• Cook until just firm.
• Squeeze a little lemon on top.  Remove pan from heat.  Take shrimp out of the pan, put them on a plate.  

   HEATING ZOODLES (Optional)

• Choice is yours.  If you're a David Wolfe follower, maybe you like your zoodles crunchy and raw.  Me?  I like them just warm with a slight snap.
• So...if you're like me, take your shrimp pan and wipe it out carefully with a paper towel. Please do not burn yourself.  That would not be cool (literally).  
• Throw a little coconut or avocado oil into the pan and heat to medium high.  Once the pan is hot, toss in your zoodles and stir them around for 2 mins.  (They will still be a little crunchy.)
• Do not overcook or you'll have a mushy mess.  Nobody wants that.

   COMBINE

• Put a little pesto over the top of your zoodles (if the pesto isn't runny enough, you can always add a little warm water to thin it out--there's totally enough flavor in there to do this) and mix it in.  
• Shrimp goes on top.  

Done.  

Maybe add some chopped cherry tomatoes on top and if you want to look extra fancy add a little sprig of basil.  Enjoy!  

Let me know how it goes or if you add your own little flair to the recipe!