Beef Bourguignon I
Classic French beef stew slow-cooked in red wine with mushrooms, onions, and herbs for deep flavor.
Read MoreGinger Soy Zucchini Noodles with Shrimp
Drescription
These ginger-soy zucchini noodles with shrimp are a light, flavorful no-cook dish that’s perfect for warmer days. Thinly sliced zucchini offers a crisp and refreshing base, while the sauce (made with ginger, soy and lime juice) adds bold and bright flavors. Precooked shrimp make this meal fast and convenient—just toss everything together and serve! It’s a fresh, protein-packed bowl that comes together in minutes.
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1 small clove garlic, grated
- pinch of crushed red pepper, plus more for garnish
- 3 tablespoons extra-virgin olive oil
- 1 pound cooked large shrimp (31-40 count)
- 2 medium zucchini (1½ pounds total)
- ¼ cup chopped unsalted peanuts
- ¼ cup chopped fresh mint
Directions
- Whisk 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon grated ginger, the grated garlic and a pinch of crushed red pepper together in a large bowl. Slowly whisk in 3 tablespoons olive oil until well combined. Transfer 1 tablespoon of the dressing to a medium bowl. Add shrimp to the medium bowl; toss to coat. Set aside for 10 minutes.
- Meanwhile, use a vegetable peeler to cut 2 zucchini into long ribbons, leaving behind any large seeds. Add the zucchini ribbons to the large bowl with the remaining dressing; toss to coat. Divide the mixture among 4 bowls; top with the marinated shrimp, ¼ cup peanuts and ¼ cup mint. Spoon on any leftover dressing from the bottom of the bowl. Garnish with more crushed red pepper, if desired.
