Lemon Shrimp over Zucchini
Total time – 45 minutes, serves 6
3 T olive oil
4 medium zucchinis (cut into 1 ½ by ¼ inch thick matchsticks)
½ t salt (kosher, preferably)
1/8 t crushed red pepper flakes.
¼ to ½ t dried oregano
3 T Olive oil
2 lbs. medium to large shrimp, shelled and deveined
1 t salt
1/4 t. red pepper flakes
6 cloves garlic
3 T butter, cut into bits
1 cup white wine
Grated zest of 1 lemon *we used a Myers lemon, same with the juice)
Juice of 1 lemon
3 T. fresh parsley
2 – 3 T bread crumbs
1. For Zucchini, add olive oil to a large skillet over medium high heat. When oil is hot, add the zucchini, season with salt and red pepper. Cook until zucchini starts to wilt but still have a little bite to it, about 4 minutes. Sprinkle with dried oregano; remove from heat and keep warm
2. For the Shrimp, add olive oil to a large skillet over medium high heat. When oil is hot, add the shrimp, season with salt and red pepper. Cook for 1 minute and remove to a plate. If necessary, do this in two batches.
3. Add garlic and butter to the oil and cook until sizzling, about 2 mins. Add the white wine, lemon zest and lemon juice and bring to a boil. Return shrimp to pan and cook for another minute or until shrimp are no longer opaque. Add parsley and bread crumbs to give the sauce some body. Return to a boil and then remove from heat.
4. Spoon shrimp over the zucchini and drizzle sauce over the top