San Fran Sourdough Shrimp + Veggie Bowl

by Christina Meyer-Jax, Tastemaker in Residence

Here's the link to Fox 9 clip:

https://www.fox9.com/news/team-inspired-super-bowl-recipes-for-game-day

Photo by Christine Ellsay on Unsplash

Serves 4 Bowls (size up as needed)

Ingredients
2 lbs shrimp, fresh or thawed precooked and deveined with tails removed
4 zucchinis, julienned or spiralized
1 cup cherry tomatoes chopped
1/2 cup olive oil (divided)
4 cloves garlic, pressed
2 Tbsp dried parsley
2 Tbsp dried oregano
1 Tbsp dried basil
1/4 tsp sea salt
Coarse black pepper for garnishing
4-8 slices of sourdough bread
Olive tapenade (optional)

Instructions

1. In a large sauté pan, combine shrimp, olive oil, garlic, parsley, oregano, basil, and sea salt and sauté for about 10 minutes, or until shrimp have cooked through (turned from translucent to pink)

2. While the shrimp is sautéing, julienne or spiralize the zucchinis and pat dry with napkins or paper towels or place them in a colander and sprinkle with a pinch of sea salt to drain the excess water from the veggie noodles.  Chop cherry tomatoes.

3. Place sourdough slices with olive oil drizzled on top, in oven on low broiler. Heat until golden brown. (pull when ready)

4. Once the shrimp are cooked, stir in the zucchini noodles and tomatoes and sauté for another 5 minutes or until desired noodle consistency is reached. The longer the zucchini noodles cook, the softer they will become.

5. Sprinkle with black pepper. Place 1-2 slices of sourdough bread in each bowl. (optional to spread olive tapenade on bread before). Scoop a serving of shrimp and zucchini noodle mixture in each bowl.  Serve and enjoy!