I'd been wanting to try a spiralizer for the longest time, but I really didn't want to spend $50 on one of the better models. And then I ran across this OXO hand spiralizer costing just $15. I thought I could try it and if I liked it, then I might spring for the better models.
No need. This thing does such a great job and it's so easy to use. I wasn't sure how the "zoodles" would come out knowing how it's so easy to overcook sliced squash. But these things not only came out with texture after being cook, they still had a crunch when I ate the leftovers two days later!
SIMPLE SHRIMP PICCATA with ZOODLES (3-4 servings)
4 small, thin zucchini (I used half zucchini and half yellow squash)
1 lb shrimp, peeled and deveined
1 lemon, cut in half
3 Tbsp EVOO, divided
2 Tbsp butter
2 cloves garlic, minced
2 Tbsp capers
1/4 cup Parmesan cheese, grated
Spiralize zucchini then add to a colander set atop a bowl. Lightly salt the zoodles, toss with your fingers to coat, then cover and place in the fridge for 30 minutes or an hour to drain. Pat or gently squeeze excess liquid from the zucchini with paper towels or a kitchen towel then set aside.
Pat shrimp very dry between paper towels then season both sides with garlic salt and pepper. Heat 1 1/2 Tbsp olive oil in a large, 12" skillet over heat that's just a touch above medium then add half the shrimp and saute until cooked through (time depends on the size of the shrimp). About 30 seconds before the shrimp are fully cooked, drizzle in a little lemon juice then remove shrimp to a plate once the lemon juice has evaporated. Heat remaining 1 1/2 Tbsp olive oil in the skillet then saute remaining shrimp, repeating the lemon juice step at the end.
Melt butter in the skillet then add the garlic and saute until fragrant, 30 seconds. Add zoodles then turn heat up slightly and saute until crisp-tender, 3-4 minutes. Add a drizzle of lemon juice, the capers, Parmesan cheese, and S&P to taste, then toss to combine.
Plate then top with cooked shrimp and serve.
Recipe Source: Iowa Girl Eats