With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️
4 large zucchini, sliced lengthwise
2 lbs. large shrimp
salt, pepper, garlic powder to taste
2 Tablespoons EVOO
4 large cloves garlic, minced
1 Tablespoon fresh thyme leaves, chopped
juice of 1/2 lemon
8 oz mozzarella, shredded
1/4 cup Parmigiano Reggiano cheese, grated
2 large tomatoes, chopped
1/4 cup heavy cream
parsley, chopped for garnish
Preheat oven to 350ºF.
Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
While zucchini is baking, heat a large skillet over medium heat, add EVOO.
Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once. Remove from heat and let cool enough to handle then chop into bite-size pieces.
Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
Serve immediately and wait for the compliments! ❤️
Notes: Serve as a main dish with a side salad and crusty bread.
Thai Shrimp and Vegetable Stir-Fry Twiins Style Gluten-Free
We love Thai food so when we came across this recipe we knew we had to try it. It's delicious and full of authentic Thai flavor. We added our homegrown sweet Thai basil to give it more of an authentic taste and we hit a home run. The sauce has a lot of ingredients but is well worth the effort. We used all gluten-free ingredients and it's delicious. It has just the right amount of sweet & heat... Enjoy!😋❤️
1/4 cup Thai Sweet Chili Sauce, gluten-free (can be found in the grocery store Asian section)
3 Tablespoons low sodium soy sauce, gluten-free
2 Tablespoons Dark brown sugar
1 Tablespoon Fish Sauce (can be found in the grocery store Asian section)
1 Tablespoon tomato paste
1 fresh squeezed lime, divided into 1 tablespoon & reserve remainder of juice to add later
1 Tablespoon peanut oil, divided
2 tsp Samal Oelek (ground fresh chili paste – can be found in the grocery store Asian section)
1½ tsp garlic paste
1½ tsp Tamarind Concentrate (or paste – can be found in the grocery store Asian section)
1 tsp peanut oil
2 lbs. uncooked Shrimp, deveined (defrost if frozen – tails can be left or removed, your preference)
2 large onions, sliced thin
4 large Red Bell Peppers, sliced thin
4 medium uncooked scallions (spring onions – we used our homegrown scallions grown from bulb end with roots, see Notes: below)
28-32 ounces shredded cabbage & carrots (2 packages coleslaw mix can be used)
1/4 cup fresh Cilantro, minced
6 Thai Sweet Basil leaves, minced (more or less to taste)
2-4 Tablespoons Peanuts, salted, chopped
Sauce: In a medium bowl combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, 1 Tablespoon lime juice, 2 tsp oil, sambal oelek, garlic paste, and tamarind concentrate; whisk to combine. (Sauce can be made up to 3 days ahead and stored in the refrigerator)
Heat remaining tsp oil in a large wok or very large nonstick skillet over high heat.
Cook the shrimp, tossing frequently, until they turn pink & opaque, about 5-8 minutes. Remove to plate.
Add the sliced onions and peppers to wok; cook while frequently stirring until onions soften and peppers are crisp-tender, about 5-10 minutes.
Add the cabbage & carrot slaw and the cooked shrimp to the wok. Pour the sauce & remaining lime juice over top and toss well to combine; heat through, tossing gently.
Remove from heat and stir in the scallions and cilantro; sprinkle with peanuts & minced Thai Sweet Basil.
Garnish with a sprig of Thai Sweet Basil & Enjoy!
Make the sauce
Cook the shrimp
Set aside the cooked shrimp
Add the onions & peppers
Add cooked shrimp then pour the sauce over & toss well
Slicing the scallions
Sprinkle the chopped peanuts & scallions then combine
Garnish with fresh Thai Sweet Bail & enjoy!
Notes: Recipe adapted from Weight Watchers.
If gluten isn’t an issue no need to use gluten-free ingredients.
This dish may be served by itself or over Jasmin rice or rice noodles.
To grow your own scallions (spring onions), cut the white bulb about 1½ inches from the roots. With the roots attached, take your index finger and push down into a container filled with potting soil deep enough to leave about 1/2 inch above the dirt. Water daily but don’t overwater. In a couple of weeks, you will see new green shoots coming out of the bulb. When they are about the height of pencils, you can cut off what you need. Do not pull the bulbs out of the dirt. They will continue to grow additional green stalks. If the tips start to brown, cut to the base of dirt.