Lemon Garlic Shrimp & Zucchini Noodles

This dish is becoming almost a weekly occurrence at my house. It took some convincing to get my husband behind the idea of zucchini noodles instead of pasta, but there’s no denying this recipe is a flavor bomb. It tastes even better when you think about how light and low in calories it is.

Yields 2 servings

  • 1/2 lb (approx. 16) jumbo shrimp, cleaned and deveined
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp crushed red pepper (optional)
  • 1/2 Tbsp lemon pepper
  • 2 medium or large zucchini, cut in noodles
  • 1/3 cup white wine (I use Pinot Grigio)
  • 2 Tbsp lemon juice
  • fresh parsley to garnish
  • salt & pepper on hand
  1. Heat the oil in a large skillet or wok over medium heat. Add garlic and crushed red pepper. Stir and simmer for 1 minute.
  2. Add shrimp to the pan and sprinkle lemon pepper over them. Cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque. Remove shrimp and set aside, reserving the liquid in the pan.
  3. Add wine and lemon juice to the oil and bring to a low boil. Reduce heat to medium-low and add the zucchini, tossing to coat. Season with salt and pepper. Cook for 2-3 minutes until tender.
  4. Toss shrimp with the zucchini noodles and serve with a garnish of fresh parsley.

This is a great weeknight dinner because there’s hardly any prep except for the zucchini and it can be executed in about 10 to 15 minutes. You might want to have some bread on the side to soak up all the sauce that will be at the bottom of your dish. And with a dinner this light, there’s no guilt about a few extra carbs!

{follow me on twitter & instagram: @thepickygourmet}

Honey Ginger French Toast

Everyone loves French toast, right? And there are a million ways to make it. After playing around, this is what I came up with.

  • 4 thick slices of bread (I used my homemade honey wheat)
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tsp honey
  • 2 Tbsp butter
  • 1/2 Tbsp powdered sugar
  • maple syrup
  • fresh fruit (optional)
  1. Combine eggs, milk, cinnamon, ginger, nutmeg and honey in a shallow vessel (I just used a large tupperware dish) and whisk until well combined.
  2. Melt butter in a large skillet over medium heat.
  3. Dredge the bread in the egg mixture 2 slices at a time, letting them soak for 30 seconds on each side.
  4. Cook for 30 seconds to 1 minute on each side, flipping only once, until the bread is a golden brown. Serve sprinkled with powdered sugar, drizzled with maple syrup and with some fresh fruit of your choice.

This recipe is perfect for two people, maybe three people. It could be doubled for a family. I like to slice the French toast diagonally for presentation. So easy and so yummy.

{follow me on twitter & instagram: @thepickygourmet}

Coconut Curry Chicken

This is a simple and delicious approach to Indian food that’s not intimidating and doesn’t come with a long list of ingredients. This recipe can be on the spicy side, so feel free to omit the cayenne or cut back on curry for a milder dish. The sauce is prepared on the stovetop before being added to the slow cooker, so it’s easy to taste as you go and adjust it to your liking. My husband and I love spice and he was wild about this dish.

Yields about 6 servings.

  • 2 lbs (approx. 8 pieces) boneless skinless chicken thighs
  • 2 Tbsp vegetable or canola oil
  • 1 large white or yellow onion, chopped
  • 4 celery stalks, chopped
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cayenne
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • salt
  • pepper
  • green onions or fresh parsley (optional)
  1. Cut the chicken thighs into chunks and place them in a slow cooker. Season with salt and pepper.
  2. Heat the oil over medium heat in a large saucepan. Cook the onions and celery, stirring occasionally, for 3-5 minutes until onions become translucent.
  3. Add garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste.
  4. Once sauce is well blended, pour over the chicken and stir to coat completely. Cook on low for 4 hours. Serve chicken and sauce over white or jasmine rice. Sprinkle with chopped green onions or chopped parsley if you want.

The chicken and sauce hold up very well for leftovers. I’d suggest making rice fresh per serving instead of combining and refrigerating all together.

Happy cooking!

{follow me on twitter & instagram: @thepickygourmet}