ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
There are lots of intimidating things in life: rock climbing Yosemite, passing a chemistry exam, driving in rush hour traffic.
This recipe is not one of those things.
Do not let this recipe (which looks labor intensive, but really is not) intimidate you!
Now buckle up, and get ready to cook like a pro. We're headed to Flavor City.
*use organic ingredients whenever possible*
1 lb large shrimp, deveined & peeled
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
For the sauce:
1/4 cup almonds, blanched & sliced
~5 guajillo peppers (enough to make 1 tsp of guajillo pepper paste)
1/4 onion, finely chopped
a dash of chili flakes
2.5 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon red wine vinegar
1/2 cup tomato, seeded & chopped
1.5 tablespoons bell pepper, chopped
For the romesco sauce:
First, let's make guajillo pepper paste. (If you don't have this ingredient, just substitute 1 teaspoon chili powder and 1 teaspoon paprika when it's time to add the paste to the sauce.) Place the peppers in a bowl, pour enough boiling water over them to cover the peppers, then cover the bowl and let sit for about 20 minutes to soften. Remove peppers from water, cut off the stems, slice open and remove seeds, then place peppers into food processor. Add a pinch of salt and process until a paste forms. Set aside.
Place a large skillet over medium-high heat and add the 2.5 tablespoons of olive oil. Once the skillet is hot, add the almonds and stir frequently while cooking for about 3 minutes. Add the onion and bell pepper and stir until the onion is translucent (about 2 minutes). Add the garlic and cook until aromatic, only 1 minute. Then, add the guajillo pepper paste and chili flakes and stir for 30 seconds until aromatic. Finally, add the tomatoes and cook for about 3 minutes, until everything is warmed through. Pour the mixture into the food processor along with red wine vinegar and lemon juice. Process until the mixture is a smooth sauce.
For the shrimp:
Add 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
Return your large skillet over medium heat, add the 1/2 tablespoon of olive oil, and swirl to coat the bottom of the pan. When the fat is hot, add the shrimp, salt and pepper, and stir for about 2 minutes. Add ¼ cup water to the skillet and cover with a lid. Cook until the shrimp form the shape of a “C,” 4 to 6 minutes. Transfer to a serving bowl (draining any remaining water), and season with the salt and pepper.
For the zoodles:
Peel the zucchini with a regular vegetable peeler. If you have a spiral slicer, use it! Otherwise, use a julienne peeler to make long slices along one side of each zucchini until you get down to the seeded core. Continue to peel until you’ve done all four sides. Throw away the core, place a clean pan over medium-high heat and add a splash of olive oil. Swirl the pan to coat it, and once it's hot add the noodles and stir for about 2 minutes until they're warmed through.
Add a heaping pile of zoodles to your place, top with shrimp and romesco sauce. Flex your biceps and give each one a kiss, because you just cooked a meal like a badass. Enjoy!