Zucchini Ribbons With Shrimp Cooked in Lemon Oil

Zucchini Ribbons in Tomato Puree with Shrimp cooked in Lemon Oil

Spiral slice zucchini. If you don’t have a spiral slicer you can use a vegetable peeler or V-slicer to make “noodles”. You can blanch quickly in hot water if you want them less al dente. I use the hot tomato puree to “cook” the zucchini.

For the lemon oil you can gently sauté a slice of lemon peel in some olive oil before you add the shrimp or you can add lemon zest to the oil for a minute before you add the shrimp. If you use a slice of lemon peel, avoid as much of the white pith as possible as it is bitter. Season the shrimp with salt and sauté in the lemon oil.

The tomato puree seen here is from yellow tomatoes I grew last year. I peeled, seeded, and pureed them, added some lemon juice and salt and into the freezer they went. For the sauce I sautéed a minced clove of garlic in olive oil and added one quart freezer bag of puree which I simmered until it reduced by half and  was nice and thick. You can use canned pureed tomato or fresh.

To plate, ladle some sauce onto the plate and top with zucchini and shrimp. Season with salt and fresh lemon zest to taste.