Shrimp Veggies and Zoodles, Oh My!

Hi All!! Before diving into this easy and quick recipe, I want to thank everyone for patiently awaiting some new food ideas :) We have finally had a break in the weather and Emi, Chris and I have been doing lots of outside work around the farm. Before we know it, it's bedtime for Em which usually results with one of us fallen asleep on her floor. In Chris's case mid sentence telling Emi stories ;) [Editors Note aka Chris: That story is 100% accurate, it happened again last night!]

It has been a time we've needed quick meals to keep moving or to get to bed before a certain toddler expires!! This meal definitely fits that criteria AND depending on what you have in your fridge it will supply you with that infamous "rainbow" you should be eating. Lets get rockin!
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What we used for this meal:
2 lbs of wild caught shrimp, pealed and deveined
Red and Yellow Organic bell peppers
Chopped Kale
Arugala
Onion
Zucchini
​Cauliflower
Red Cabbage
Mushrooms
Garlic
Lemon
Almonds
Cannellini Beans
Olive Oil

I'm sure if you are following along with our recipes or videos you'll recognize the theme of, 'Use what you've got!!' So no real measurements for this recipe; just grab what you have or buy what you want in the veggie department!

Slice and dice your veggies however you like to eat them. We used about 1/4 of a cabbage, a few mini bells, a handful of mushrooms, one small white onion, a few handfuls of kale, 2 smallish zucchini's (easy for my little hand zoodler) 1/2 small head of cauliflower, 3 large clove of garlic and 1/2 lemon.

You'll want to have a large large sautee pan with a lid to make this or take it to the oven! I'll note that modification at the end. We used a 12 inch deep sautee pan. 
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Coat your pan generously with olive oil, add chopped garlic and start pan on medium heat. Don't wait for garlic to cook, just start throwing veggies in with longer cooking ones on the bottom and shorter cooking ones on the top, leaving any greens and the zoodles out of the pan for now. 

Salt and Pepper to taste and cover. 

Let cook and "steam" for about 3-4 minutes, stir the veggies in the pan, add your thawed shrimp to the pan, and recover. 

Let cook for another 4-5 minutes.  Check to make sure shrimp is starting to turn pink and firm up. If it is, add the beans and kale and mix it and the shrimp into the existing veggies. 

Squeeze 1/2 lemon over everything and add more salt and pepper (or any other spices you like) to taste. Stir everything up and allow it to continue to cook uncovered until shrimp are cooked through and firm. 

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Once shrimp are cooked through and firm, add zoodles and mix them in with a tong, then top with arugula, remove from heat and recover for 1-3 minutes.
It's now ready to serve.  We served this with chopped almonds on top and a wedge of lemon.
If you needed to you could bake all of this at 400 for about 20 minutes. I would toss everything together except the greens and zoodles  (shrimp, veggies, beans) with olive oil, garlic, salt and any spices. I would turn the oven off mix in greens and zoodles and let stand for a few minutes hot in a serving dish or in the pan it baked in to wilt the greens and zoodles and serve.

Some Food for thought, pun intended :)  We love Thai, Viatnamese and Italian foods.  With just herbs this can easily transform into one of those flavors.  Think about adding some mint, cilantro, peanuts and or lime for a Thai or Viatnamese flavor...or some tomatoes more garlic and basil to lean Italian. Swap up your protein, easily make it vegan... It is a very flavorful, quick versatile dish. I hope you enjoy it!

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