While the rest of us are living it up with all the carbs, my friend Kim Burdick is sticking with her ketogenic diet. That’s a high fat, low carb way of life. Womp womp womp if you ask me.
But then she posts recipes like this one, and I think, “YES, I’M KETO,” until you tell me we’re having chips and salsa (she is the weirdo who prolly eats her salsa with kale.)
Anywho, here’s a recipe she posted the other day along with a wine suggestion.
Garlicky Shrimp Zucchini Boats
4 large zucchini, halved lengthwise
1 tbsp. extra-virgin olive oil
1 tsp. thyme leaves
2 tbsp. butter
3/4 lb. large shrimp, peeled and deveined
2 tomatoes, chopped
3 cloves garlic, minced
1/4 c. heavy cream
1/4 c. grated Parmesan
Juice of 1/2 lemon
1 c. shredded mozzarella
Freshly chopped parsley, for garnish (optional)
- Heat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
- In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
- Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more.
- Garnish with more Parmesan and parsley, if desired, before serving.