Shrimp with Vegetables
This dish is fresh, colorful and flavorful: zoodles topped with jumbo shrimp, bok choy and kumquats sautéed in sesame oil, and blue cheese crumbles. (This would also be delicious served over cauliflower “rice” risotto).
2 baby bok choy
Blue cheese crumbles
2 Tb. sesame oil
1 cup fresh jumbo shrimp
To make the zoodles (zucchini noodles): wash and peel the zucchini, discarding the peel. Using a julienne peeler, peel lengthwise strips until reaching the seedy core. Divide the zoodles into two individual-sized serving bowls or plates.
Place a small skillet over medium-low heat. Add sesame oil.
Wash and slice the bok chop cross-wise into thin slices. Wash the kumquats and slice into thin rounds, taking care to remove any seeds. Add the book chop and kumquats to the skillet, stirring gently to distribute the sesame oil. Let cook several minutes until bok choy is just tender.
Divide the sautéed veggies over the zoodles. Divide the shrimp between the two dishes. Sprinkle both with blue cheese crumbles.
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