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Zucchini Noodle Stir Fry with Shrimp

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum
SWMBO asked for stir fry again tonight. Who am I to argue? 
Here's the recipe: http://www.justataste.com/asian-zucchini-noodle-stirfry-shrimp-recipe/print
I didn't use olive oil - peanut oil instead. Cranked the heat up and did a proper stir fry; times in the recipe can be ignored. Here are some pics:






Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Dude that plate is sexy!   I love me some zoodles.  Wait till you try them with some curry shrimp.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    @Mattman3969 Thanks friend.  That was my first recipe with zoodles. They were good. Curry shrimp does sound really good; do you have a recipe or can I just google?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I use this one and just add the zoodles at the end and skip the rice.  

    http://www.skinnytaste.com/2011/10/thai-green-coconut-curry-shrimp-with.html

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    Mattman3969 said:
    I use this one and just add the zoodles at the end and skip the rice.  

    http://www.skinnytaste.com/2011/10/thai-green-coconut-curry-shrimp-with.html
    Thank you very much.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • ScottNC
    ScottNC Posts: 240
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    Looks excellent as always, another recipe to look forward to! Great pics too.

    Western, North Carolina

    Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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  • SciAggie
    SciAggie Posts: 6,481
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    @ScottNC Thanks. This one was fun because I was stepping outside my comfort zone with the zoodles. I can say I really, really like the MM. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • noregard
    noregard Posts: 306
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    Looks awesome, I've been thinking about getting one of them fancy spiral machines, it might be time… go good with my new wok.
    Lethbridge, Alberta         LBGE & MM
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  • poster
    poster Posts: 1,172
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    looks good, too good... im saying photoshop. That egg is just too clean
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  • blind99
    blind99 Posts: 4,971
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    Brother that's looking awesome but please tell me how you make the zoodles. My wife has made them for me twice now and they turn out like a gloppy soggy mess...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @blind99 - not speaking for @sciAggie at all but zoodles need to be cooked hot and fast to barely  al dente otherwise they will start seeping a bunch of liquid and be very sloppy.  When I cook them I do them in the wok very hot and fast.  Pull them before they get too soft.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    poster said:
    looks good, too good... im saying photoshop. That egg is just too clean
    Lol - the egg is new. This is my 5th??? cook or so... I'm getting it dirty as fast as I can. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Mattman3969 said:
    @blind99 - not speaking for @sciAggie at all but zoodles need to be cooked hot and fast to barely  al dente otherwise they will start seeping a bunch of liquid and be very sloppy.  When I cook them I do them in the wok very hot and fast.  Pull them before they get too soft.  
    @blind99 I received a Spiralizer as a Christmas gift. It actually is pretty cool. In this recipe you cook everything and add the zoodles at the very end. I will defer to the statement above because this was the first time for me to cook them. I guess I was lucky and had things hot enough. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    That's the best looking healthy meal I've seen yet!!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SciAggie
    SciAggie Posts: 6,481
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    Thatgrimguy said:
    That's the best looking healthy meal I've seen yet!!
    Thanks friend. I can't wait to see what you do with that new cooker you have coming. I have enjoyed your thread and feel your enthusiasm. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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