It has happened. It’s official and it’s real and it’s here. I like shrimp. I have spent the better part of my life denying this fact. I would eat it in a pinch to be polite, but otherwise no-way, no-how. But something about moving to Kansas City made me start to play with this little crustacean in the kitchen. (I know, I decide to start eating shrimp when I live in a landlocked state. Not when I was living an hour from the coast in Oregon. Oh no, why would I want to eat fresh shrimp caught that day when I can buy a frozen bag that was trucked in?!? Choices).
Having shrimp is one of the rare times that when I hear my husband calling out from the other room to see if he can help with anything, I actually respond yes. It always has, and probably always will, be his job to get the shrimp into tip-top ready-to-go cooking condition. But today was different. He had to work late and I, feeling bad for not having made dinner with leftovers the night before, proclaimed I would bring him dinner! Which also meant that I would have to clean the shrimp. Clearly I didn’t think that one through.
(A quick side story, we got rid of our cable again. It is a wonderful feeling! I wish I could say that I now spend so much more time being productive, which in some ways is true, but I also spend a good amount of that would-be-watching-tv time now watching Netflix. Recently, I have been really into The Worst Cooks in America. That Bobby Flay – what a babe! So the night before I decided to make shrimp, the recruits had to clean their own seafood smorgasbord, shrimp included.)
Now, back to my shrimp… Little did I know when I bought them that I had inadvertently grabbed a bag with fully intact shrimp – meaning I had to clean the whole thing! I thought about everything I could remember Bobby Flay saying about how to properly peel and devein shrimp went into the situation pretty confident. After all, if the worst cooks in America can do it, why can’t I. Now I’m sure those of you who often clean your shrimp are thinking, “what’s the big deal? It’s not that hard to do” and you are absolutely right! It’s not. And now I know that too. That doesn’t mean my husband is off the hook, he will still get the honors when he is home, but if necessary, I got his back.
For the butternut squash I peeled it and sprialized it to get some “noodles.” I love, love, LOVE my spiralizer. It slightly resembles some sort of miniature medieval torture device, but it is a game changing kitchen gadget full of endless possibilities! The bulbous part of the squash, where you find the seeds, is not the ideal candidate for spiralizing. You want to stick to the top half that is solid squash. That means you can either save the bottom part for another dish or, if you are like me, you can chop it the same width as your noodles and throw it in the pan with them. It will give you a slight inconsistency with noodle length, but it will taste equally as delicious. You can try to struggle through trying spiralizing it, but being someone who has done this option, I don’t recommend it. You’ll just end up chopping it into noodle-width strips so you might as well save yourself some time and go straight to that.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- dried oregano
- dried basil
- garlic powder
- onion powder
- kosher salt
- 1 medium butternut squash, peeled
- 1/2 white onion, diced
- 2-3 garlic cloves, minced
- 1 14 oz can quartered artichoke hearts
- 1 15 oz can diced tomatoes
- 2 cups fresh greens - I used baby kale, spinach and chard leaves
- dried basil
- dried oregano
- kosher salt
- fresh basil for garnish
- If frozen, thaw the shrimp. Place in a colander and run under cold water for about 5 minutes. Once thawed, shrimp should easily bend and be translucent. Pat shrimp dry and generously season with basil, oregano, garlic, onion, salt and pepper.
- While shrimp thaws, spiralize squash and set aside.
- Heat olive oil in large pan over medium-high heat. Use a pan that will be big enough for the butternut squash.
- Once oil is hot and moves freely in the pan, add shrimp. It should sizzle when added.
- Saute shrimp, stirring often, until pink and opaque. Depending on the size of your pan and shrimp, this should take 4-5 minutes.
- Put on a clean plate and set aside.
- If needed, add a little more oil. Once hot, add garlic and onion. Saute until fragrant, about 30 seconds.
- Add in squash and cook until noodles begin to soften, about 5 minutes. Mix in artichoke hearts, tomatoes, basil, oregano, salt and pepper.
- Stir in greens and shrimp. Cook until leaves begin to wilt and everything is heated through.
- Top with fresh basil and serve immediately.