Nom nom nom I love shrimp. This meal is spicy and warm and filling and satisfying and shrimpy. And, served over zucchini noodles (zoodles, if you're hip like that) it's got tons of vegetables and it's low carb and paleo. And it's fast! We ate this for dinner tonight and then did a hill workout (yesterday I had to settle for the treadmill because it was so rainy, but there was a long enough break in the rain today that we could run to a park nearby and do some hills). Dan was a champ and ran with me, even though he hates evening workouts. The knee held up for three miles (one of which was hill loops) so I'm very happy about that! Things are lookin' up.
Paleo Shrimp Fra Diavolo
1 pound of shrimp, thawed, peeled and deveined (I started with frozen raw shrimp, but you could also use pre-cooked)
1 small white or yellow onion
1 red bell pepper
About 1.5 tbs minced garlic
Extra virgin olive oil
1 can diced tomatoes
1-2 tsp dried crushed red pepper (to taste--see instructions below)
About 1 tbs lemon juice
2 medium zucchini (for zoodles)
1. Finely dice your onion and red bell pepper. Disclaimer: traditional shrimp fra diavolo does not use bell pepper, but my family loves them and I think the sweetness is great in this recipe. But, if you're a purist, you can leave it out (and you should also probably find a different food blogger to follow. I can make some good recommendations.) I also don't have the best knife skills, but I find it makes my food more rustic and homey to have differently-sized pieces. So there.
2. Pour about 1/3 of a cup of olive oil into a deep skillet and throw in your diced onion, red pepper, minced garlic, and red pepper flakes. I use 1 tsp of red pepper flakes in this recipe and it definitely has some kick to it, but it's not like "did I do something to piss off the chef?" spicy. If you're a native Minnesotan and think ketchup is spicy, try half a teaspoon. If you really like spicy stuff, go for two. Give everything a good stir and sautee over medium heat until your onions are translucent.
3. Add your thawed shrimp to the pan. If you're starting with raw shrimp, sautee over medium heat until the shrimp are pink and no longer translucent. If your shrimp are already cooked, just give them a good stir to coat with olive oil and your delicious onion/garlic/pepper mixture and move on to step 4.
4. Add your can of diced tomatoes to the pan and let the whole pan come to a simmer. I like to add about a tablespoon of lemon juice at the beginning of the simmer process because I think it brightens up the flavor a little bit. Leave it simmering while you spiralize your zucchini to make your zoodles (or, if you're a regular noodle eater, prepare your favorite noodles).
5. Add some olive oil or avocado oil to another frying pan and add your zoodles. Toss the raw zoodles in the oil to coat, and turn the heat up to medium-high for three or four minutes, stirring once or twice. These don't take long to cook (you don't want them to get mushy, so don't let them go for more than a few minutes, but I'm not a fan of the raw texture. If you are, feel free to use them raw.)
6. Once your zoodles are done cooking and your shrimp mixture has been simmering for about ten minutes, plate your zoodles and spoon a generous amount of shrimp mixture over the top. If you eat cheese, this is delicious garnished with a little parmesan (not paleo, but yummy).