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Lemon Garlic Shrimp and Veggie Pasta
Ingredients:
2 large zucchini
2 large yellow squash
2 large thick carrots, peeled
3/4 cup (177 ml) butter
4 cloves garlic, minced
1 tablespoon (15 ml) cornstarch
1/2 cup (118 ml) chicken broth plus 2 tablespoons (30 ml), divided
1 pound (454 g) (20 to 24 count) peeled and deveined shrimp
1/4 cup (59 ml) lemon juice
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
2 tablespoons (30 ml) drained capers
1 teaspoon (5 ml) lemon zest
Chopped fresh parsley
Directions:
1. Using a Spiralizer, make spirals of zucchini, yellow squash and
carrots.
2. Fill a large saucepan two-thirds full of water. Over high heat, boil
water. Add zucchini, yellow squash and carrots spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In a large skillet over medium-high heat, melt butter. Add garlic
and cook until tender, 1 to 2 minutes.
4. In a small bowl, dissolve cornstarch in 2 tablespoons (30 ml)
chicken broth. Add to skillet with shrimp, remaining chicken broth,
lemon juice, salt and black pepper. Cook until shrimp are opaque
throughout and sauce is thickened, about 2 minutes.
5. Stir in capers and lemon zest. Serve over veggie pasta.
6. Sprinkle with parsley before serving.
Serves: 4–6
8
840275901 ENv13.indd 8
All manuals and user guides at all-guides.com
Suggested Cone: Rounded Grating Blade
Potato and Egg Nests
Ingredients:
1 large (10 ounces [285 g]) Russet potato
2 tablespoons
1 tablespoon
1/4 teaspoon
1/4 teaspoon
2 large eggs
Chopped chives
Coarse black pepper
Directions:
1. Heat oven to 400°F (204°C).
2. Using a Spiralizer, cut potato in spirals. Place potato spirals in
paper towels and squeeze out the moisture. Repeat until potato
spirals are dry.
3. Place a small (6 1/2-inch [16.5-cm]) cast iron skillet in the oven
to heat for 10 minutes.
4. In the meantime, in a large bowl, stir potato spirals, onion,
vegetable oil, salt and ground black pepper until well blended.
5. Spray hot skillet with nonstick cooking spray. Add potato
mixture to skillet and move mixture up the side.
6. Bake until the edge is slightly brown and crisp, 23 to
25 minutes. Remove from oven and add eggs to the potato
mixture.
7. Bake until eggs are cooked to desired doneness, an additional
10 to 12 minutes. Garnish with chopped chives and coarse
black pepper.
Serves: 1–2
finely chopped onion
(30 ml)
vegetable oil
(15 ml)
salt
(1.3 ml)
(1.3 ml)
ground black pepper
12/19/2016 1:19:31 PM
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