Shrimp And Zoodles With Roasted Cherry Tomatoes Recipe

INGREDIENTS:

• 4 zucchini
• 3 small cloves of garlic, minced
• 3 cups of cherry tomatoes
• ½ lb of peeled and deveined shrimp
• 1 red onion
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 4 large leafs of basil (chiffonade basil)
• 1 tsp sea salt or to taste
• some fresh ground pepper to taste

INSTRUCTIONS:

1. Half and quarter cherry tomatoes, roast in a baking dish with 1 tbsp olive oil and ½ tsp sea salt at 350 degrees for half hour or until soft.
2. Julienne zucchini and set aside.
3. Cover a baking sheet in foil and grease with olive oil.
4. Slice red onion so you get medallions or rings. Drizzle with balsamic vinegar until both sides are coated and roast at 350 for 15-20 minutes or until onions start to soften and brown.
5. Then add a tbsp of olive to a dutch oven and add minced garlic.
6. Add shrimp and saute until shrimp are pink and cooked. Set shrimp aside then add roasted cherry tomatoes, and zoodles. Saute zoodles until soft about 3-4 minutes.
7. Then stir in roasted red onions, fresh basil, half the shrimp, and ½ tsp sea salt
8. Plate dishes, and add leftover shrimp on top.
9. Then add some fresh ground black pepper and serve.

Source: Healing and Eating

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