I got a spiralizer for Christmas!! yay! Thanks to my sweet sister in law I’ll be making noodles every-day! Or so.
I’ve been craving poblano peppers for a long time, so I went to the grocery store determined to buy some and make zucchini noodles with poblano sauce. I wasn’t sure if I wanted to get salmon or shrimp to go with it but after much deliberation (and a frowny face from the lady behind the counter) I choose shrimp. I was very satisfied with my choice.
I love poblano peppers, they’re so flavorful! and mild… for the most part. Once in a while you get that one that turns out to be very, very spicy. Mi mom says that the peppers with a long stem are mild, the once with a short and curly stem are hot. I believe her. If you don’t want to take the risk just use bell peppers, I wont judge you.
First things first. The skin of the poblano peppers is thick and waxy, it is a little unpleasant to eat so we are going to burn It to make it easier to remove it. Rhyme? So, I ran my knife all the way around the stem, that way most of the seeds will come out when I pull the stem off. Just look at the inside of the pepper and remove whatever seeds are left. Place the pepper on a baking sheet lined with foil and put them under your broiler for about 10 min or until the skin is charred. Flip once or twice during the process.
They will end up looking like this. If you have a gas stove, do it directly on the open flame. It will be faster and your kitchen will smell like mom’s. Who wouldn’t want that?
After they’re chard on both sides, place them in a plastic bag or a sealed container and let them sweat for a little bit.
While our peppers are in their little sauna, let’s get the shrimp ready. I have about 1/2 pound of peeled and devained shrimp. I placed them on a baking sheet and season them with salt and pepper, I also drizzled some olive oil. I’m going to roast them on a 400 degree preheated oven for about 8-10 min.
Take the peppers out of the bag and using a spoon, gently scrape the skin off. It will come off really easy. Cut it in big pieces.
Blend the peppers, garlic, salt, pepper and coconut oil until you get a smooth sauce. On a hot skillet, melt a teaspoon of butter and add the sauce to it. We’ll let it cook for about 5 minutes.
Add the zucchini noodles! I used my spiralizer to make mine noodles but you can buy them already made at the store, if you don’t want to invest in store-bought noodles, just use your potato peeler and peel all the way down to the seeds. It will look like ribbons, you can tell your friends you made fancy tagliatelle out of zucchini. You’re welcome.
Zucchini noodles with Poblano sauce and Shrimp.
Category: Fish, Main Dishes, Paleo, Uncategorized, Whole30
1/2 shrimp (peeled and devained
1 tablespoon olive oil
2 poblano peppers
1 clove of garlic
1 cup coconut milk
1 teaspoon butter, ghee or coconut oil
salt and pepper to taste
10oz Zucchini noodles (about 2 medium size zucchini)
Cilantro leaves for garnish
Start buy running your knife around the stem of the pepper and pull the stem off. Get rid of any seeds left inside the pepper.
Move the oven rack to the highest slot in your oven and turn your broiler on. Arrange the peppers on a baking sheet lined with foil and place it on the top rack. Cook for about 10 minutes or until all the skin of the pepper gets chard. Turn once or twice during the process. If you have a gas stove, you can chard the skin of the peppers directly on the open flame.
Remove the peppers and place them in a plastic bag or air tight container and let them sweat for a few minutes.
While the peppers are sweating, turn your oven to 400 degrees and move the top rack back to the middle of the oven. place the shrimps on a backing sheet, season with salt and pepper and drizzle with olive oil. Bake for about 8-10 min.
While the shrimp is cooking, remove the peppers from the bag and using the edge of a spoon gently scrape all the skin off the peppers. Cut the peppers into big chunks and place them in a blender with the clove of garlic, coconut milk and salt and pepper. Blend until very smooth.
In a large skillet, melt 1 teaspoon of fat and cook the poblano sauce for about 5 minutes.
Add the zucchini noodles and cook until tender. Add the roasted shrimps to the noodles and toss everything together. Garnish with cilantro.