Shrimp with Zucchini "Noodles" and Roasted Red Pepper Sauce- Clean Eating
3 red bell peppers
1/2 medium onion, chopped small
3 cloves of garlic, minced
Spinach leaves (optional)
Roast the Peppers:
Turn on the oven to 400 degrees. Place clean peppers in baking pan. Roast, turning occasionally until the skins are charred and the peppers collapse.
Once the skins are blackened place them in a Ziploc bag or cover the pan tightly with foil and allow the peppers to sweat, for about 10-30 minutes. Peel the charred skins from the peppers...
and then remove seeds and set aside.
Make the Sauce:
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft, season with salt and pepper. Pour sauteed onions, garlic and the roasted peppers into a food processor and puree until desired consistency. Taste for flavor and add more salt or pepper if desired. Set aside.
Make the Noodles:
You can do this the night before and keep the noodles covered in the fridge. I prefer using a lemon zester but you can use a julienne peeler or a mandolin or even a knife if you have a lot of time a patience! Start at one end of the zucchini and use your zester to peel to the other end. Rotate around the zucchini and stop when you hit the seeds.
Saute the Shrimp:
Peel and devein the shrimp, Add a little oil a medium-hot pan and saute for about 1-2 minutes per side or until the shrimp are pink. Do not over cook or they will be rubbery.
Put the red pepper sauce on the plate. Add some spinach leaves on top (optional) or basil leaves may be nice for color. Toss the zucchini noodles with the red pepper sauce. Set a round mold (I use a biscuit cutter) on top of the spinach and fill with the noodles. Add the the shrimp on top and carefully slide the mold off.