We are really big shrimp lovers in this house – especially me! So when OXO emailed me and asked me if I wanted to participate in the #ShrimpShowdown, I gladly jumped at the chance, especially when they said I could give away an amazing prize of kitchen tools and a Visa gift card (keep reading!).
OXO sent me a box of kitchen tools to use (including Shrimp Cleaner, Flexible Kitchen & Herb Snips, Silicone Steamer, Wooden Lemon Reamer, 3 Piece Bowl and Colander Set
and 12″ Tongs with Silicone Heads) and Eastern Fish Company partnered with The NFI Shrimp Council and sent 5 pounds of Wild (chemical free) Shrimp. I knew the Shrimp were going to be large but when they arrived, they were even bigger than I expected. At 15 shrimp per pound, I think these are considered Colossal Shrimp.
Since it was warm and sunny here in Seattle the day the Shrimp arrived, I knew right away I wanted to make something that screamed Spring and was full of bright, vibrant color and flavor. I immediately thought of a Green Tahini Sauce recipe I had ripped out of January’s Bon Appetit Magazine and decided to make a chilled dish combining the huge, beautiful Shrimp, my version of the green sauce with quickly blanched Zucchini Noodles and asparagus.
This dish turned out even better than I expected. We had company (how do you use up 5 pounds of Shrimp yourself right?) and everyone loved the dish so much they said it tasted like a restaurant dish and they would happily pay to eat it. I scaled the recipe to five servings to make it easier and more realistic for you to cook since I am assuming that 99% are not buying 5 pounds of Colossal Shrimp anytime soon.
10 Points Plus Per Serving -- Serves 5
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 1/2 pounds uncooked Colossal Shrimp (15 per pound), deveined, shells removed, tails left in tact
- 8 medium organic zucchini squash, spiralized and blanched
- 1 pound asparagus, ends trimmed, cut into 2" pieces on the diagonal and blanched
- freshly ground black pepper for serving
- drizzle of high quality Extra Virgin Olive Oil for serving
- 3 medium cloves garlic
- 1 1/2 cups watercress leaves
- 1 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup tahini
- 2 1/2 Tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoon kosher salt
- pinch crushed red pepper flakes
- 1/2 cup cold water
- 2 Tablespoons extra virgin olive oil
- Begin by removing the shells from the shrimp. I like to save the shells to make Shrimp Stock (recipe coming soon!). I usually just peel them off and place the shells in a freezer bag.
- Grab a paring knife or the OXO Shrimp Cleaner and remove the veins from the back of each shrimp.
- Next up, prepare your zucchini noodles. Click here for my tutorial on how to make Zucchini Noodles with either a mandoline or a spiralizer. For this recipe, I chose to leave the skins on the zucchini to save time and because they the sauce is green, they don't stand out.
- Peel garlic, trim ends of asparagus and cut on the diagonal into 2" pieces. Trim or pull the leaves off of the watercress, mint and parsley. Squeeze lemons and grab olive oil and spices.
- Fill a large pot with water and a couple of spoonfuls of kosher salt and bring to a boil. Once boiling, submerge zucchini noodles and cook for 1 minute. Drain well, use tongs or hands to squeeze out any excess water and set aside in a colander to continue draining while you cook remaining ingredients. The zucchini noodles will give off the most moisture and it's important to get as much out as possible so they don't totally water down the green sauce.
- Refill the pot with water and kosher salt. Set a steamer basket into pot and bring to a boil. Prepare an ice bath in the sink by filling a large bowl or container with ice and cold water.
- Once water is boiling, add watercress, mint and parsley leaves along with garlic to steamer basket (make sure they are submerged). Blanch for 30 seconds and immediately remove to ice bath.
- Drain watercress, herbs and garlic from ice bath, squeeze out excess water and place in the bowl of the food processor. Prepare another ice bath for the remaining ingredients.
- Repeat with asparagus. Once water is boiling, submerge asparagus and cook for 2 minutes, remove basket and dump asparagus into ice bath. Use tongs to remove asparagus after approximately 30 seconds and set aside to drain.
- Finally, submerge shrimp in basket of boiling water. Cook for 3 to 4 minutes until pink and slightly firm to the touch. I recommend testing one to make sure they are cooked through. Take care not to overcook the shrimp, drain and immediately place in ice bath. Once cooled, drain from ice bath and set aside.
- Add tahini, lemon juice, salt, red pepper flakes and cold water to bowl of food processor (drained and squeezed watercress, herbs and garlic should already be in there).
- Process until smooth, slowly adding in olive oil, until sauce is a bright green color. Adjust seasoning if necessary.
- In a large serving bowl, combine cooked and drained zucchini noodles, asparagus, shrimp and 3/4 of green sauce, reserving the rest of the sauce for serving. Toss until well coated. Cover and chill until ready to serve (at least one hour for flavors to meld).
- Serve topped with a drizzle of remaining green sauce, a drizzle of high quality extra virgin olive oil and some freshly cracked pepper. Enjoy!