Hello! Welcome to my first post!
My desire to blog has been around for a while and some of you may already read a few versions of the blog. I decided to join my love of food, cooking and photography and share what I know, how I do it and what I like.
Today’s recipe idea came from a walk in the mall. I was browning k-mart and felt in love with the greens in this plate and they had matching placemats, I could not resist. If you are familiar with my work I love monochromes (not black and white) but mono meaning one colour, and thinking I had some zucchini at home I could come up with something exciting.
Why zoodle? Well in my household we are a bit Keto, a bit AIP and a bit Paleo. So prioritising vegetables, protein and good fats are always at the forefront of my cooking plans. And zoodles, what not to love?
This is a quick recipe for me since I have all the ingredients around and my herb & garlic paste is always on the fridge.
Prawn Zoodles (AIP, KETO)
Ingredients
- 10 grams butter (if AIP use olive or coconut oil)
- 60 grams brown mushroom sliced
- 10 prawn
- 1/4 cup water
- 1 medium zucchini
- 20 grams parmesan cheese (optional)
Herb and Garlic Paste
- 1 basil
- 1 parsley
- 1 garlic
- 1/4 cup olive oil
- 1/4 tsp salt
Instructions
Herb and Garlic Paste
- Add all ingredients on a food processor until the leaves are fully chopped.
Prawn Zoodles
- Use a vegetable spiralizer to make noodle strands of the zucchini.
- To a small frying pan add the butter and the mushrooms. Sauté until the mushrooms are light brown.
- Add the prawn to the same pan and cook until the prawns are fully pink.
- In another frying pan add 1/4 cup of water and 1/2 tsp of olive oil. When the water start to bubble add the zucchini and cook for 3-4 min. (or to taste).
- Add 2 tablespoons of the Herb and Garlic Paste to the zucchini and mix until well coated.
- To the zucchini pan, add the mushroom and prawns and toss.
- Plate and sprinkle some parmesan.
