Zucchini Shrimp Scampi

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 4 medium zucchinis
  • 1 tablespoon oil
  • 1 lb medium shrimp, or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • fresh parsley, for garnish

Preparation

  1. Using a vegetable spiralizer or a coarse cheese grater, slide the zucchini down the grater, shaving off long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper (do not omit), and garlic. Sauté the shrimp evenly until they begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.

Enjoy!
Serves 6


Curry Cauliflower Soup

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups halved and sliced onions
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 2 cups of water
  • 4 cups chopped cauliflower
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, about 2 small

Instructions
Coat the bottom of a large pot with oil and place it over medium heat.

When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.

Stir in the broth, water, and cauliflower, add the salt.

Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.

Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.

Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.

Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.


DBM Approved Chicken Tenders

February 19th, 2018 by Debbie Martilotta