I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.
Hasty Tasty Shrimp “Campy”
- 2 medium zucchini, spiral-cut into noodles
- 3 cloves garlic, minced or grated
- 10 oz. frozen cooked salad shrimp (no need to thaw)
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded Parmesan cheese
- salt & pepper
- Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
- Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender.
- Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
- Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
- Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.
So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.
I previously sang the praises of spiral vegetable slicers when I bought my SpiraLife. I upgraded to the fancier model but still love my trusty hand-held.
My latest experiment involves sweet potatoes. I peeled a Beauregard (grown locally) and combined its noodles with one zucchini, also spiral-cut, and steamed over low heat for about ten minutes.
I added salt and pepper, and then tossed the “noodles” with a dressing I made from 1 Tablespoon soy sauce, one clove garlic, and a pinch of Chinese Five Spice seasoning. I topped it off with chopped fresh cilantro. Delicious!
You can change up your vegetables by mixing up the combinations and/or dressings or sauces. What a fun way to be sure you’re eating your vegetables. Enjoy!
Here’s an easy, nutritious way to stretch a buck: BBQ Beef and Beans. I modified the recipe I got from my friend Chef Gary. If you take a little help from the grocery store (canned beans, rinsed and drained, and jarred barbecue sauce of your choice), you need only ten minutes to get this into the slow cooker. This is one of my favorites to take to a potluck dinner.
HASTY TASTY BBQ BEEF AND BEANS
I use the stainless steel Gourmet Slo-cooker by Americraft so everything is done in one pot. If you use a crockery slow cooker, you will need a skillet to brown your meat and onions.
- 1 pound chuck, cubed
- 1 cup chopped onions
- 4 cans beans (your choice of type. I like variety so I mix 4 kinds of beans)
- 12 ounces prepared barbecue sauce (avoid varieties containing high fructose corn syrup)
- nonstick cooking spray
- Spray skillet or pan with nonstick cooking spray. Salt and pepper the cubed chuck, add it to the skillet, cover, and brown over low heat.
- Open canned beans and drain, rinsing with cold water. Set aside.
- Add chopped onion to the browned chuck. Adjust heat to medium. Do not cover. Cook until all liquid has evaporated (about two minutes).
- In slow cooker pan or Crock-pot, add meat and onions. Slowly stir in the rinsed beans.
- Add barbecue sauce. Stir to combine. Cover and cook over low heat for at least four hours. Use lowest possible setting because all the food is cooked. Your only concern is infusing flavor.
- Serve warm.
Yield: 5 pints
Enjoy either as a side or main dish. Remember, beans are a great source of fiber and nutrition yet without the saturated fat of meat.