It’s here, it’s here! Our new book, The Whole30: The 30-Day Guide to Total Health and Food Freedom, has hit the shelves of every bookstore and online retailer near you. To celebrate this epic event, we’ve been giving you a sneak-peek of some of our favorite recipes.
Like what you see? You can order The Whole30 using one of the links at the bottom of the page, and start enjoying the tasty flavors of more than 100 brand-new, Whole30 compatible recipes as soon as your UPS guy delivers. (Or, head to your favorite Barnes & Noble, Costco, Target, or other book retailer and enjoy some instant Whole30 gratification.) Finally, score the gorgeous PDFs of these recipes by subscribing to Wholesome, our free Whole30 newsletter.
Okay, enough talking. Let’s feature our sixth and final recipe, our Romesco Garlic Shrimp with Zucchini Noodles!
Romesco Garlic Shrimp with Zucchini Noodles
From The Whole30: The 30-Day Guide to Total Health and Food Freedom. Serves 2
Prep Time: 45 minutes*
Cook Time: 10 minutes
Total Time: 55 minutes
*Save 25 minutes of prep time by making the Romesco Sauce up to 3 days ahead of time.
Garlic Shrimp with “Zoodles”
4 medium zucchini (about 4 cups of “noodles”)
2 tablespoons cooking fat
¼ onion, finely chopped
2 cloves garlic, minced
1 pound large shrimp, peeled
and deveined
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons chopped fresh
parsley leaves
Romesco Sauce (see below)
PEEL the zucchini with a regular peeler. Then, using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. (If you have a spiral slicer, you can use that instead of a julienne peeler.) Discard the core, and set the noodles aside.
ADD 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
MELT the cooking fat in a large skillet over medium heat, swirling to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the shrimp, toss to coat with the onion and garlic, and cook stirring, for 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.
AFTER you add the water and cover the shrimp, place a colander or steamer inside the large pot of boiling water. Add the zucchini noodles, cover, and steam until the zucchini is al dente in texture, 2 to 3 minutes. Drain the “zoodles” and transfer to a serving dish or individual plates.
SPRINKLE the shrimp with the parsley, toss, and spoon over the zoodles. Spoon the Romesco Sauce over the shrimp and zucchini and serve.
Romesco Sauce
2 tablespoons cooking fat
½ cup almonds, chopped
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
2 tomatoes, seeded and chopped
2 tablespoons extra-virgin olive oil
1½ teaspoons red wine vinegar
1 teaspoon salt
½ teaspoon black pepper
MELT the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the almonds and toast for 3 minutes, stirring often. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the chili powder and paprika and cook until the flavors open up, about 30 seconds. Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.
TRANSFER the sauce mixture to a food processor. Add the rest of the ingredients and blend on low speed until the sauce is smooth, then pour into a serving dish or glass storage container.
ALLOW to cool before refrigerating; the sauce will keep for up to 5 days.
Header photo credit: Stephanie Gaudreau
Recipe photo credit: Alexandra Grablewski
