Some good things come outta doing things you don’t enjoy doing…

So I’m a food hoarder, and I have been for as long as I can remember..Basically this means I hoard food; I buy items to fill my kitchen cabinets and fridge to an inch from their braking point with no immediate plans to consume them. If God forbid there ever should be a shortage of food, I could easily feed the town for a whole week! I try to restrict myself when it comes to fresh goods as they obviously spoil, which again takes an additional toll on my freezer..

Anyways, I’ve decided it’s time to defrost the large beast of a freezer I have in my kitchen. So I’ve started the long journey of clearing it out and trying to eat whatever comes out of the next drawer.

Todays item was frozen tiger prawns!

These are actually awesome, you need to go buy some right now and impress the pants off your significant other! Make sure you buy raw ones, you don’t want the precooked ones.

The tiger prawns:

• 20 raw tiger prawns, I used frozen that I thawed on the kitchen counter.
• 1 fresh lime or bottled lime juice
• 2 cloves of garlic
• Salt
• 1 ts sambal oelek
• ½ cup olive oil

So here are the bad news: you probably bought unpeeled prawns. Which means you need to peel them and devein them. There are great videos on youtube, but it’s really not that hard. Use your hands to get the shell off and a small knife to cut it open along the vein.

Squeeze the lime and cut up the garlic. Mix all the ingredients and add your prawns. Cover and place in the fridge to marinate for at least 3 hours. Preferably overnight.

The zoodles:

• 2 zucchinis
• Olive oil (I stole 2 tbs of the marinade above to add flavor)
• Julienne peeler/spiralizer/cheese slicer/grater ect

If you haven’t tried zoodles yet you are missing out! Zoodles are gluten free,  low carb, low fat and go with everything! Also they take about ten minutes to make.. paired with tiger prawns they become a macro counters dream! IIFYM

Wash your zucchinis (of course). Grate them up, I use a julienne peeler, it’s cheap, takes up no room in your drawer and gets the job done in a jiff! Lay the zucchini on the side and start peeling, place the strips on the side and keep going. I turn the zucchini ¼ when I get to the soft core, if the core is really soft I leave it out of the mix.

You can steam the zoodles in a colander over a pot of water under lid for 3 min. But for this recipe I wok them in a hot pan with a tiny bit of oil. They only need a quick couple of turns to become warm and tender. If you don’t use the marinade you might wanna add some salt.

tiger prawns with zoodles