In this easy-to-make dish, shrimp drips in a spicy, buttery sauce atop ribbons of zucchini, adding a healthy dose of vegetables to a succulent meal.
This dish blends one of my favorites, Shrimp Etouffee — a word I can never spell — with a simple sauteed shrimp dish. The butter makes it decadent, but the zucchini ribbons is lieu of spaghetti or rice cuts down on the calories.
Saucy Shrimp with Zucchini Ribbons
3 stalks celery, sliced
3 cloves garlic, chopped
1 pound raw shrimp, peeled
4 tablespoons butter, divided
2 cups chicken stock
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
To make the zucchini ribbons, use a vegetable peeler to slice thin strips of zucchini from top to bottom. Fill a large pot with water and bring to a boil. Add the zucchini and boil for two to three minutes, just until the zucchini is tender. Drain and set aside.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the celery and saute for five minutes, until the celery starts to soften. Add the garlic and saute until it starts to brown. Add the chicken stock and bring to a boil, and let it reduce.
Add the remaining butter to the chicken stock and let it melt. Add the shrimp and red pepper flakes and cook until the shrimp is pink. Season to taste with salt and pepper (and extra red pepper, if you like spice!) Serve by plating ribbons of zucchini and topping it with the saucy shrimp.