Two weeks ago my younger sister moved to Dallas and we became roommates for the second time. Blair has a gift (well a hundred of them) but one that shines extra bright - loving on others through FOOD. She's an amazing cook, baker, and loves time in the kitchen almost as much as the time she spends outside or in the gym. We both have the busiest schedules so we promised to fulfill our necessary sister time through what we call 'GNI's' or Girls Night In. We'll cook, then of course we'll bake, we'll watch a movie and catch up on all that life has going for us. We may not get to do these often, but when we do we'll share what we're cookin' up (and by we I mean it's 80% Blair, but I'm definitely helping where I can). For our first evening together: Creamy Shrimp Zoodles followed by a Peanut Butter Cookie Skillet.
Creamy Shrimp Zoodles:
1. Sauté shrimp with minced garlic and pepper. 2. In a separate pan, sauté 1/4 red onion, a bunch of mushrooms, spinach, and tomatoes in olive oil - add garlic, onion powder, pepper and a little pink Himalayan sea salt. 3. Add zoodles to the second pan (we used Veggie Noodle Co's Zucchini Spirals) and sauté for a couple minutes. 4. Add half container of Kite Hill's (dairy-free) Chive Cream Cheese Style Spread and mix throughly. 5. Top veggie and zoodles mixture with shrimp, add salt & pepper to taste.
We had both been wanting to make this skillet cookie for SO long - yes it was good, but not our favorite! We would have loved for it to be more gooey, so maybe we let it bake just a little too long. AN ABSOLUTE MUST: top with Nada Moo Cookies & Creme (my personal favorite coconut ice cream).
You can thank me later.