I am a serious slacker. I’ve been too busy to update and too lazy to set up props and food for my poor Canon.
Yesterday Beijing was mad polluted and a storm was brewin’. It was so. fuggin. ugly. But, we slapped on our face masks and went for a stroll anyway to load up on some locally made sausages from Andy’s Craft, as I mentioned in a previous post.
Since we’ve been practicing intermittent fasting on a more serious level this year, I’ve had to get creative with dinners on the fly, because by the end of the day, I’m one hangry mama.
After last night’s storm, I was positive today would be another shit show of gray skies to mask the smoggy pollution. But! I was positively wrong. The tables turned, and by 2pm, Beijing was like a perfectly brand new city. The storm had washed away the pollution, the spit hawked on the concrete, and the smell of old restaurant food that charmingly lines the streets.
We headed over to Sanyuanli, a lengthy market that specializes in foreign goods, cheap wholesale meats, and essentially every junk food item you can imagine you’d miss if you hadn’t been to your home country for a few years.
One thing I can find at Sanyuanli that I can’t find at the local markets here, are regular zucchini. Chinese zucchini are a pastel green that taste like they have more water content than the squash I remember in America. I decided to snag a few yellow squash with hopes of throwing together something fast and easy once we walked in the door.
I’ve owned a zoodler before and I was incredibly disappointed. It was massive and not nearly as convenient as it claimed to be. We got rid of it and banned zoodles from our kitchen for all eternity. However, while I was in America last month, I found a little zoodler that looked like it would do what it said it was gonna do: make shit into noodles.
For $15, I picked it up, gave it a shot with out any hope I would actually be satisfied, and realized the tables had turned yet again. Zoodles got it goin' on.
With my Andy’s Craft and the boyfriend’s desire to put shrimp into something (he was eating with his eyes), I whipped up a super quick andouille and shrimp zoodle scampi.
Buttery, garlicky, meaty, and a serious stand up to traditional noodles. Let's do dis.
SHRIMP AND ANDOUILLE ZOODLE SCAMPI
serves 2, 30 minutes
- 3-4 medium zucchini, color doesn’t matter
- 2 links andouille sausage
- 6-9oz shrimp, peeled and deveined
- 5 cloves garlic (or to your liking)
- 1 tablespoon butter
- paprika to taste
- garlic powder to taste
- salt to taste
- Zoodle your zucchini and place into a vegetable strainer. Toss evenly with salt to let water drain out. Set aside, but toss occasionally while you prep other ingredients.
- On medium heat, lightly coat a pan with oil, heat, and sauté your sausage until browned on both sides.
- While your sausage is browning, mince garlic and set aside
- Once sausage has finished, remove from pan and set aside
- Add in butter and let it melt and then add garlic. Sauté until fragrant.
- Add shrimp, season with garlic powder, paprika, and a little salt. Cook a couple minutes on each side.
- While shrimp is cooking, slice sausage about 1/4 inch thick and then add into pan with garlic, butter, and shrimp.
- Make sure your zoodles have drained as much water as they can by giving them a gentle press in the strainer, then add them to the pan tossing evenly and sauté another 3-4 minutes.
- Garnish if desired and serve immediately
I was incredibly impressed by how well the zoodles held up to the heat, being tossed, and even being wrapped around my fork. The texture was crazy noodle-like and firm. I feel like a total dummy for giving up on zoodles for years, and am bound to go zoodle-crazy while we try and eat light before we indulge for three weeks in Europe. If you're coming off a fast, add some buttery mashed potatoes and balsamic dressed salad for a hearty meal.
Did you make it? Prove it! Snap a photo and tag @woklikeme on Instagram. Love you.