Someone recently gave me a ‘Spirooli’ Spirilizer as a present and I love it! You attach a vegetable (like a zucchini) to the little machine, crank the handle, and out comes ‘miles’ of pasta-like noodles. It’s a nice variation to the traditional spaghetti pasta- here your noodles are made of vegetables instead of pasta. If your kids are squeamish about eating their veggies, try transforming them into something fun like these zucchini noodles.
So far, I’ve only used it to make zucchini noodles, but they are also great for making onion rings and curly fries, or how about Beet and Apple Spirals to dress up your salads? The opportunities are endless …
With Autumn coming on in the northern hemisphere, I’ve decided to try a recipe with some warmth to it: Coconut-Curried Shrimp with Zucchini Noodles. If you don’t have a spirilizer, you can use a julienne peeler instead to slice your zucchini. Which ever way you decide to slice it, you’ll enjoy both the spicy warmth of the curry paste and the sweetness of the coconut milk.
- 2 medium zucchinis, cut into noodles or thin julienne slices
- 1 shallot, finely diced
- 2 garlic cloves, diced
- 2 tbsp vegetable or olive oil
- 1 tsp grated fresh ginger
- 1 can (14 ounces) coconut milk
- 1 – 2 tbsp red curry paste (depending on taste)
- 2 tsp brown sugar
- 2 tsp fish sauce
- Juice from 1 lime
- 12-16 large shrimp or prawns, shelled and deveined
- Several fresh basil leaves to garnish
- Add oil to fry pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
- Add the grated ginger, coconut milk, curry paste, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
- Remove the shells from the shrimp and devein them (or you could use already shelled shrimp). Add them to the sauce and cook for several minutes until they turn pink in color.
- Add the ‘spirilized’ (or julienned) zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
- Garnish each serving with a few fresh basil leaves.
- Adjust the amount of curry paste according to your taste. I like my food spicy so I used 2 tablespoons of the curry paste to the recipe.