What's for Dinner? Veggie Ribbons with Shrimp!

Keeping with the low carb theme (I promise they will not ALL be low carb in the next month), this is a new favorite way of mine to substitute veggies for pasta.  Ok, so it doesn't taste 'exactly' like pasta, but it is a great alternative if you are trying to lay low on the carbs.  This is SO healthy and really good.  Sully said he didn't even miss the pasta.  And because it is so low in calories and fat, you can eat a lot of it, be full and not feel guilty.  Try it!  I promise you will like it! And if you really NEED pasta, just add some cooked linguine or penne in here.  I won't tell.


Veggie Ribbons with Shrimp
Serves 2-4

• 2 small to medium zucchinis
• 1 medium yellow squash
• 2 TBSP olive oil
• 1/2 cup shredded carrots
• 1 red bell pepper, julienned
• 1 container sliced mushrooms
• 3 cloves minced garlic
• ** add in any other raw veggies you love
• 2 TBSP Paul Prudhomme's Poultry Magic (love this stuff!)
• 1-2 lbs raw, deveined shrimp (depends on how shrimpy you want it)
• pepper to taste
• crushed red pepper to taste
• Parmesan cheese

With a potato peeler, peel zucchini and squash into long ribbons.  Work around the squash and press hard with the peeler so you get wide ribbons that are thin, but not paper thin.  Stop when you start getting to the interior seeds. Set aside.

In a large skillet, heat 1 TBSP of olive oil and saute the shrimp and 1 TBSP seasoning until just pink and no longer translucent (don't over cook...take them off just before you think they are done...they'll keep cooking). Transfer to bowl.  In the same skillet, heat the remaining olive oil and saute the rest of the veggies until soft.  Sprinkle on the rest of the seasoning.  Add back in shrimp and squash ribbons.  Cook for about 2 more minutes until the squash ribbons become just soft (not mushified!).  Add pepper and more seasoning if it needs it. Remove from heat and serve.  Sprinkle with crushed reds and plenty of Parmesan.  Enjoy!