chimichurri zucchini noodles with shrimp, sweet corn, and seared tomatoes

• yield: serves 2, with extra chimichurri to freeze

instructions

• 1 ½ fresh parsley
• ¼ cup lemon juice
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 2 tbsp dried oregano
• 2 tsp red pepper flakes
• ⅔ cup olive oil
• salt and black pepper, to taste
• 2 zucchini, about 8” long and 1 ½ inches in diameter
• 1 ear fresh sweet corn (or, like, some frozen. no judgment)
• 1 tbsp olive oil
• a handful of cherry, or little heirloom tomatoes
• 8 oz shrimp, shelled and deveined

instructions

• toss the parsley, lemon juice, vinegar, garlic, oregano, red pepper flakes, and olive oil
• give it a whiz, until it forms a not-completely-smooth sauce
• add salt and pepper, to taste.
• wash zucchs well and julienne into long strips, with their skin still on
• toss with just enough chimichurri to coat the “noodles” well and set aside.
• husk the sweet corn (blanching is optional)
  • cutting the corn from the cob is a must. (freeze the cobs to make rad corn stock!)
• set aside in a separate bow
• heat, over a medium-high flame, 1 tbsp of olive oil in a large skillet
• halve and sear the tomatoes (cut side down) until just golden
• set aside with the corn
• in the same pan, sear off the shrimp until pink and opaque: about 1 minute on each side
• season with salt and pepper, and set aside with the tomatoes and corn
• add the dressed zucchini to the still hot pan and toss until warm— about a minute— and check for seasoning
  • you don’t need to do anything but hardly heat them; over-cooking will make for a watery, but still tasty, pile of veggies.
• off of the heat, add the tomatoes, corn, and shrimp, and an extra drizzle of chimichurri, if you’re feeling feisty