Paleo Shrimp and Cilantro Pesto

Ingredients

  • 2 to 4 Zucchini Squash
  • 2 Cloves of Garlic
  • ½ Cup of Macadamia Nuts
  • 1/2 Cup Olive Oil
  • 1 Bundle of Cilantro
  • Dash of Cayenne Pepper
  • 1 Pound of Peeled Shrimp (or Cubed Chicken)
  • Salt to taste

Unit: Large Skillet or Electric Skillet

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Instructions

Blend all of the ingredients except for the shrimp and zucchini in a blender until it forms a smooth pesto sauce. Add salt and cayenne pepper to taste.

Next, place the #2 blade on the cutter machine and lay the zucchini horizontally on top. Cut long noodles out of the zucchini and set aside.

Preheat a skillet on medium heat (325° on the Electric Skillet) for 3 to 5 minutes. Add the shrimp to the skillet and cook until pink on both sides (5 minutes). When the shrimp is done, add the sauce and noodles. Cook covered for 3 to 5 minutes or until done to your liking. Salt to taste and toss the noodles in the sauce thoroughly before serving.