Shrimp and Zuke Scampi

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This is shrimp scampi made with sautéed zucchini instead of pasta noodles. Sometimes I want noods, but sometimes I only want vegetables, meat and sauce. 

Meats: 

  • 12 frozen shrimp (tail-off, peeled and de-veined), per person.  
Vegetables:
  • 1/3 large yellow onion per person, grated. 
  • 2 small zucchini's per person, half-mooned. 
  • 1 red bell pepper per person, diced. 

Garnish: 

  • 4 tbsp grated parmesan per person, like Bella Rosa brand.
  • 4-6 cloves fresh minced garlic, per person. 
Carb:
  • N/A
Condiments:
  • 1 tablespoon EVOO per peson.
  • 4 tbsp butter per person.
  • 2 tbsp jarred lemon juice per person, like Santa Cruz Organic brand.
Spices:
  •  1 tsp dried oregano per person. 
  • 1/2 tsp ground black pepper per person. 
  • 1/2 tsp salt per person. 

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

  1. put shrimp in a large deli container, and cover it with water. Set it aside to thaw.  
  2. rinse, dry, de-stem and de-core the bell pepper. Cut it into 1-inch pieces. add it to a bowl and set it aside.
  3. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making scampi, and put it away. 
  4. Rinse, dry and slice the zukes into half moons. Place them in a large deli container. Set aside. 
  5. peel, and mince the garlic. add it to a small deli container and set aside. 
  6. Add grated parmesan to another small bowl. Put remainder away.
  7. Portion out your butter, EVOO, and lemon juice in separate containers. Set aside.
  8. Portion out your spices and put them into a shared container. set aside.
  9. drain the shrimp, put it in a bowl, and set it aside. 

Directions:
  1. Add EVOO to a skillet, and cook over medium-high(6) heat for 3 minutes. 
  2. add shrimp and fry for 4-5 minutes, stirring occasionally. 
  3. transfer to a bowl. 
  4. Turn heat to medium-low(3). 
  5. Add butter and vegetables to the skillet, and fry for 30 minutes (pull up a chair). Stir every 2 minutes, and deglaze with lemon juice if it starts to stick. 
  6. Turn off heat. 
  7. Add lemon juice if you haven't already, as well as the spices and garnishes.  
  8. Add meat back in Stir well.

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