There was a plan. The ingredients in the fridge were destined to become something special. As is typical for me, these plans involved pesto. But then, something came over me. I went into the fridge for pesto and came out with avocado. Next thing I know I'm roasting garlic and blending them both into cream sauce, adjusting the consistency, adding a dash of salt here and there.
When it came to making the "noodles" for this dish, I grabbed the spiralizer (I use this one), which I keep stacked on top of the waffle iron in the corner cupboard or our little rental kitchen. The plan was zoodles, but it happened again: when I reached for the zucchini I came back with sweet potatoes. They spiralized just as well, and then I tossed them in avocado oil and threw them in a skillet on the stove. The swoodles sizzled and popped as the stove got hot, and I occasionally stirred. In some spots the swoodles became crisp, in others they turned golden, caramelizing as sweet potatoes do. As they softened they tempted me to eat them straight from the pan, but I refrained--mostly.
The timer on the oven when off and I pulled the shrimp out and set them aside. Now for the final test: did my random impulses really know best this time around?
From the cupboard, I grabbed a bowl (a bowl is best when you want heaping amounts of sauce). Using the closest utensil, I piled on the swoodles and then poured
too much just the right amount of sauce over them. Finally, I added a few crisped shrimp. A fork. One giant bite. Ding! Yup, sometimes, your impulses know best. This one's a winner.
Serves: 2 | Total Active Time:
- 1/2 avocado (large)
- 1/2 - 3/4 cup almond milk
- 2 large cloves garlic, minced (3-4 small)
- 1 teaspoon avocado oil
- 1/2 teaspoon salt
- 2 large sweet potatoes
- 1 tablespoon avocado oil
- 1/2 pound shrimp, tail-on, raw
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch paprika
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons hot sauce (such as Tabasco)
- 2 tablespoons minced parsley
- In the morning, prepare the marinade for the shrimp: combine all ingredients for the shrimp in a ziplock bag, and add the shrimp. Close bag, squeezing out any air, and place in fridge for 6-8 hours.
- When ready to prepare: preheat over to 400°F. Strain liquid from shrimp and discard. Spread shrimp out on cookie sheet. Place cookie sheet in oven and cook for 6-8 minutes. Once cooked, set aside to cool for a moment.
- While the shrimp cooks, spiralize the sweet potatoes. Then, toss the swaddles in avocado oil and place in skillet over medium heat. Stir occasionally.
- Prep the sauce: sauté the minced garlic in oil in a small pan until fragrant and browning. Then scrape into blender. Scoop avocado flesh into blender, along with 1/4 cup almond milk and salt. Puree. Now, add a small amount of almond milk at a time, blending in between additions, until desired sauce consistency is reached (if you prefer a thinner cream sauce, add more, if you prefer thicker, add less).
- To serve: dish a pile of swaddles into bowls or onto plates. Top with a generous amount of sauce, and then a few shrimp.