zucchini noodles and shrimp with garlic-horseradish yogurt sauce

Nine days stuck indoors with sick kids makes you do some funny things. Not the least of which includes totally abandoning healthy eating resolutions/Whole 30, because when you are trying to survive it is not a good idea to give up pie.
Temporarily abandoning blogging is another one of those survival things.
And cooking real food. Pjb? Cereal? Pancakes? Fruit basket? All reasonable meals come day nine with four small sick children and no escape.
Anyway. I’m back.
Hi.
And I’m eating pie. Whatever.

But I’m also eating this: Zucchini noodles and shrimp with garlic-horseradish yogurt sauce.
Tasty? Check.
Good for you? Check.
Pretty? Check.
All the requirements met.

Enjoy and stay healthy out there!

ZUCCHINI NOODLES AND SHRIMP WITH GARLIC-HORSERADISH YOGURT SAUCE

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5 small green and/or yellow zucchini (Spirilized into noodles or cut in thin rounds)
1 lb peeled shrimp
3 tablespoons clarified butter
1 tablespoon diced garlic
2 tablespoons horseradish
2 tablespoons lemon juice
2 tablespoons white wine vinegar
salt and pepper to taste

In a sauté pan, melt clarified butter, and simmer garlic and horseradish. Add lemon juice, white wine vinegar, salt and pepper. Continue simmering and toss pealed, tail-free shrimp into the pan. Cover and allow to simmer for a few more minutes. Then throw zucchini noodles (or rounds, halved) into the pan. Toss to coat with butter sauce and cover until the zucchini is more noodle-like than vegetable-like. —About 8 minutes.

Remove the zucchini and shrimp from the pan but retain as much of the cooking liquid as possible. I even go so far as to use a strainer/colander with a plate underneath, draining the zucchini and shrimp, and then adding the liquid from the plate back into the pan.

Turn the heat off the liquid and allow it to cool a bit. You’ll add the yogurt and mayo to this liquid and if it’s too hot it will separate.
Once cooled (20 minutes or so) add ½ cup homemade mayo and 1 cup honey yogurt. I like a creamy greek yogurt for this—so tasty! Whisk until the yogurt and mayo are well incorporated and the sauce is smooth. Spoon over plated zucchini noodles and shrimp. Serve hot.

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