Zucchini Noodles with Lemon Garlic Shrimp

Earlier in the year, large shrimp was on sale for an abnormally low price ($5.99/lb) at the supermarket. It is likely due to excess supply and schools/restaurants were closed for the past two or three months. I procured several pounds of this and froze half of it in manageable serving sizes.

For this dish, I enough for one serving. Though in retrospect, I feel like I just made a shrimp dish with a side of zucchini noodles. I'm using the Veggetti spiralizer which is essentially a pencil sharpener for carrots, zucchini, and smaller squash.

The Foodening Blog: Zucchini Noodles with Lemon Garlic Shrimp

Ingredients

8 oz raw shrimp (per person), peeled and deveined
1-2 raw zucchini per person
1 tbsp olive oil, for frying
2 garlic cloves, chopped
1 tbsp unsalted butter
1 tsp fresh lemon juice
1 tbsp white wine, chicken broth, or dry vermouth
dash of red pepper flakes, to taste
sea salt, to taste
fresh ground black pepper, to taste

Directions

Prepare the zucchini by trimming the ends off the squash and using either a mandoline or a spiralizer to transform the zucchini into thin noodle-like strips.

Heat oil in a large frying pan. Add shrimp in a single layer, season with sea salt and black pepper. Add garlic. Cook for one minute on each side. Remove shrimp from pan to a plate.

Deglaze the pan by adding vermouth. Add red pepper flakes, vermouth, unsalted butter, and lemon juice. Let simmer for about a minute more.

(optional) Add zucchini noodles to the pan and stir until coated in the sauce.

Remove from heat. Stir in the shrimp. Transfer all to a plate or bowl and serve.

Sweet Cornbread

Font type seems to have vanished from the new Blogger interface and instead, this crappy default Times New Roman is what looks to be in the composer with the Font selector drop-down nowhere in sight or settings. Hmm..

As we all spend way too much time at home this year with 24x7 access to the pantry, you should be able to cycle through the ingredients in a more timely manner. Except, not in the last sweep of my pantry where I found several items past their "best buy" or "use by" dates. I'm not sure if a dry good like cornmeal goes bad if its stored in an air tight container. Yellow cornmeal used is from 2018, hope it's still good.

The Foodening Blog - Sweet Cornbread in a 9" round tin

Ingredients

1 c all-purpose flour

1 c yellow cornmeal

2/3 c organic granulated sugar

1/2 tsp salt 

3 1/2 tsp baking powder

1 whole egg

1 c organic whole milk

1/3 c neutral-tasting vegetable oil

Directions

Preheat oven to 400 F

Prepare a 9" round cake pan. I used butter, but any vegetable oil will work.

In a large bowl, whisk together flour, cornmeal, sugar, salt. and baking powder. Add egg, milk and oil. Mix until well combined.

Pour into prepared cake pan.

Bake for 25 minutes, or until a toothpick comes out clean from the center of the bread. Slice into eighths.