Shrimp with Spaghetti Squash & Tomato California Style Sauce
SHRIMP WITH SPAGHETTI SQUASH & TOMATO CALIFORNIA STYLE SAUCE. Serves 2.
Ingredients
Shrimps medium size (12 count)
Spaghetti squash (baked in advanced, may take 30-40 minutes depending on size). Add butter and break off into noodles just before serving.
Roma tomatoes (4 medium to small size)
Carrot -1 (sliced thin and steamed in water, keep warm)
Fresh cilantro
Vidalia onion, small 1/4
Olive oil, 1 tablespoon
Method:
First clean the shrimp and devein. (shrimps can be bought already clean saving you time). Place the cleaned shrimps on ice.
Next, make the sauce: blanched the tomatoes to remove skin and seeds off. This step removes excess water and the tought skin on the tomatoes. Roast tomatoes with Vidalia onions and fresh cilantro in about 1 tbsp. of olive oil. Cook for about 5 minutes until flavor is slightly concentrated. Next add the shrimps and cook for about 5 minutes or until shrimps turns a pink color and are done. Avoid over cooking or shrimp will become chewy texture. Please note always buy sea food from reputable and inspected vendors. Serve Safe advices cooking sea food-including fish, shellfish, and crustaceans to 145 F (63 C) for 15 seconds at the recommended temperature.
To serve, plate the butter tossed spaghetti squash and top off with shrimp and tomato California style sauce over them and sliced carrot. Garnish with fresh cilantro. Serve right immediately.