Garlic Shrimp with Cucumber Noodles
Ingredients: - 1 English cucumber - non-fat cooking spray - 6 to 8 cloves of garlic, peeled and very finely chopped - 1/2 lb. of shrimp, peeled and deveined - salt and pepper to taste - 1/4 cup of water - 1/4 cup of parsley, finely chopped
Directions: 1. Spiralize the cucumber. Cut it into smaller strands if they are too long. Set aside.
2. Heat the non-fat spray in a large skillet over medium heat. Add garlic and saute for 2 minutes, stirring constantly to prevent burning.
3. Add in shrimp and season with salt and pepper to taste. Cook on one side until they turn pink.
4. Add the water and parsley, flip the shrimp over, and cook until shrimp are pink and water is reduced (about 2 more minutes).
5. Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
To book Chef Dunham visit:
speakeasyculinary@gmail.com
https://www.facebook.com/tamara.dunham?fref=ts