This lunch or dinner is light, fresh and delicious! We obviously love healthy alternatives and the zucchini spirals are the perfect pasta substitute. You can pick up a veggie spiralizer almost anywhere these days, and it's the perfect tool to make "noodles" out of your favorite vegetables. To start this fabulous recipe...here is your shopping list!
Original Nut Crumbs
Extra Virgin Olive Oil
Salt & Pepper
To start this recipe make sure your shrimp are peeled, deveined, and cleaned. Whisk about three eggs and a splash of almond milk together and put your shrimp in the egg mixture. I always add a little dash of salt & pepper to my egg mix, but that's optional.
Dredge the shrimp in Original Nut Crumbs until shrimp are thoroughly coated.
Clean and peel the zucchini and put through the spiralizer. Your result will be gorgeous zucchini noodles!
Get a pot of boiling water going for the "noodles."
In a skillet add a few tablespoons of EVOO and a splash of ghee. Feel free to use an alternative if you have a favorite cooking fat.
While the stove is heating up, grab a food processor and throw in a heaping handful of fresh basil, pine nuts, a few garlic cloves, and the juice of half a lemon. Pour in some EVOO into the blender until you have a thick sauce consistancy. Add salt & pepper. A traditional Pesto sauce has some parmigiana cheese in it as well. Your call!
Start cooking your shrimp in the hot oil. Cook 2-3 minutes on each side and place shrimp on a cooling rack.
Throw the zucchini "noodles" in the boiling water for a few minutes and strain. Pour the pesto sauce all over the zucchini and toss until all "noodles" are thoroughly coated. You may choose to eat the zucchini "noodles" raw, which is a perfectly yummy option! In that case you might want to heat up the pesto sauce before coating the "noodles."
Place a portion of the zucchini "noodles" in a shallow bowl and top with your perfectly Nut Crumbs encrusted shrimp and chow!
Tired of processed scalloped potatoes from a box? This whole ingredient version is just as delicious...without the junk!
2 russet potatoes
3 garlic cloves chopped fine
1/2 c. white onion chopped
1/4 c. veggie stock (or chicken)
1 C. Irish cheddar shredded (we like Dubliner)
1/2 c. Italian Nut Crumbs
1/2 lb. ground pork sausage (optional)
1/4 c. heavy whipping cream
4 T. grass fed butter
Kosher salt to taste
Start by slicing the potatoes in even slices...really thin! If you have a mandolin slicer, its highly recommended. If not...make sure your knife is really sharp :)
In a large saucepan (preferably cast iron) add the butter, onions, garlic, and a pinch of salt and cook on medium heat for 2 minutes or until onions are translucent. Pour in the veggie stock and let simmer for additional minute. Add shredded cheese, heavy cream, and Italian Nut Crumbs and stir.
Cook on medium heat until sauce thickens a bit. Add sliced potatoes and fully incorporate sauce onto potatoes.
Add mixture to baking dish, add more cheese and Nut Crumbs and bake in 350 degrees oven for 30-40 minutes.
Enjoy with your favorite Thanksgiving goodies :)
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