I know I’ve mentioned it before, but I love my new spiralizer. And yes, I am kind of a gadget girl. Melon ballers and the like have a tendency to follow me out of kitchen shops regardless of whether or not I might actually have a need for said product. It’s the old “isn’t that cute” syndrome that afflicts many of us. And for which there seems to be no known cure. And now with Amazon, it’s even easier to locate those special little items you had no idea you needed so badly. But in all fairness, they are often inexpensive, and even if they serve only one purpose, they are worth the dollars just for the convenience. See, I can justify almost anything. After all, I’ve been at it for a long time. But enough about my rather light case of kitchen tool neurosis. And on to why you too should purchase a spiralizer. (If of course you don’t own one already!)
Then with your spiralizer firmly attached to a counter, you can spiralize your zucchini and carrot and prepare this fabulous recipe courtesy of Holly at the spendwithpennies.com web site. Of course, you could just chop up the zucchini and carrot, but what fun would that be? Getting out the spiralizer, and then making a slight mess on your countertop seems so much more chef-like than merely hacking and slashing the vegetables on a cutting board. Not to mention – classier. And don’t we all want to be thought of as classy cooks? Of course, we do! And speaking of classy, to really up your game, you can refer to spiralized zucchini as “courgetti” which is how spiralized zucchini is referred to in France. English – zucchini, French – courgette.
But whatever you choose to call these thin, spaghetti like strands of fresh zucchini, you are in for a treat. So much healthier than using pasta, and so very tasty. And on that happy note, I hope you enjoy this dish as much as we do. It’s easy to prepare, contains simple, healthy, and everyday ingredients, and most importantly, tastes wonderful.
So, as always, be content. It’s not always easy. Sometimes I forget that I’m not alone feeling insecure or a bit scared about the future. Most of us who have been productive individuals all our lives, find it difficult to accept that our usefulness has become limited by age and/or health issues. And it’s no fun accepting the new reality. I often find myself worried about how the aging process has limited my abilities. And then I realize there isn’t a darn thing I can do about it. And how much even my closest and most loving family and friends might hate me if I didn’t age right along with them. Which of course I am. No one escapes the aging process. Not even if we thought it would never happen to us! (That would include me.)
Then, I laugh at myself for being such a doofus. And remember how lucky I am in the grand scheme of things. And I figure, as long as I can still laugh at myself, I’m OK. After all, it’s a well-known fact that laughter is the best medicine. And the type of “medicine” that has no adverse side effects. Only beneficial properties.
Peace, love, and contentment to all.
¼ c. water
1 tsp. chicken base (I use Better Than Bouillon Chicken base)
1 T. cornstarch
2 T. brown sugar
3 T. soy sauce
½ tsp. sesame oil
½ tsp. Sriracha, or to taste
1 (6-8 inch) zucchini, spiralized (zoodles)
¼ tsp. kosher salt
2 T. extra virgin olive oil or avocado oil, divided
½ lb. large shrimp, peeled, deveined, and tails removed, then cut in thirds
1 carrot, spiralized
1 red bell pepper, sliced into thin strips
2 tsp. minced fresh ginger
3 garlic cloves, minced
sesame seeds, topping, opt.
thinly sliced green onions, topping, opt.
In a small bowl, whisk the water, chicken base, cornstarch, brown sugar, soy sauce, sesame oil, and Sriracha together. Set the stir fry sauce aside.
Spiralize the zucchini. (I leave the skin on.) Using scissors, cut the long strands into shorter pieces. Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the stir fry. (Salt and all.)
Meanwhile, heat 1 tablespoon of the olive oil in a large pan or wok over medium heat. Add shrimp and cook just until done (about 2-3 minutes). Transfer to a separate bowl and set aside.
Add remaining 1 tablespoon olive oil to the pan and add the spiralized carrot and red pepper strips. Cook until softened (about 4 minutes).
Add minced ginger and garlic and cook until fragrant (about 30 seconds).
Add the zoodles and cook for about 2 minutes.
Add cooked shrimp and stir fry sauce to the pan. Stir well and increase heat to medium-high. Cook until sauce is thickened. Remove from heat.
Serve immediately topped with sesame seeds and green onions.
