AIP Leek Pesto with Shrimp and Zoodles
Anyone who knows us in real life is aware that Joe is the actual cook in our home. I hate cooking. I don’t know the first thing about flavor profiles, what makes a recipe work, what shouldn’t go with what, or how long things take to not be raw anymore. At this point in my life, and this is probably a sad statement, I don’t seek to make food that is good. I seek to make food that is edible and gives me as much energy as possible.
As a result, Joe is stepping in to experiment with recipes and he’s finding ways to adapt them to the gluten free and/or AIP diets. With no further ado, here is one of his first AIP creations: AIP Leek Pesto for Shrimp and Zoodles.
One of the biggest problems we encounter with the AIP diet is finding variety in meals. Many AIP meals are simply versions of regular meals with the non-AIP ingredients removed or lazily replaced, making them boring and disappointing. Another challenge is finding recipes that adapt easily and well. This is one of the advantages of this recipe: it’s a blank canvas that can be used as a pasta sauce or on top of meat and vegetables. As with most good recipes, it can be adapted to fit many different roles. This gives it a versatility that is difficult to find on an AIP diet.
This dish works with a wide variety of fresh herbs. Basil gives the familiar taste of pesto. Tarragon gives an anise note that pairs well shrimp or other fish Рthis sauce would go well over salmon and roasted asparagus. Leeks give the sauce a base that is pronounced enough to stand up to the punch of fresh herbs while remaining subtle. Because of this, it can be paired with a wide variety of meats and seafoods. Pureeing the saut̩ed zucchini provides a surprisingly pleasant, smooth texture and creaminess that can be difficult to replicate in dairy-free AIP recipes.
- If you want to modify or experiment with this recipe, some good herb – meat parings would be:
- Oregano – beef
- Mint – lamb
- Thyme – everything
- Tarragon – shrimp and fish
- One herb to avoid in this recipe is rosemary – the woodiness would affect the creaminess of the end product
- As you reintroduce foods to your diet, some of the following would elevate this recipe:
- Pine nuts and parmesan with basil make an interesting spin on the traditional pesto
- Crushed red pepper is a simple addition that adds a new dimension to the meal, and my favorite extra ingredient
- Sun dried tomatoes add a burst of flavor and sweetness that pairs well with thyme and chicken.
For this version of the recipe, I used my personal favorite combination of tarragon and shrimp with spiral cut zucchini noodles. I left out red pepper flakes to keep it AIP, but if you tolerate them well, a little touch of heat is the perfect addition.
AIP Leek Pesto with Shrimp and Zoodles
Ingredients
- 1/2 cup leeks split length-wise, rinsed, and chopped into 1/2" pieces
- 3 tbsp avocado oil
- 1 clove garlic minced
- 1/2 cup zucchini diced
- 1 sprig tarragon destemmed
- 1/4 cup chicken bone broth
- 8 ounces shrimp
- 1 med zucchini for zoodles
- salt and pepper to taste
Instructions
Pesto
- Heat 1 tbsp of oil in a medium nonstick pan. Add garlic and cook until fragrant, about 1 minute.
- Set aside 2 tbsp of leeks for later. Add the rest of the leeks to the pan. Salt and pepper to taste. Cook 2-3 minutes or until leeks begin to soften.
- Add the diced zucchini and bone broth. Cook until zucchini is softened.
- Add the destemmed tarragon leaves and cook until fragrant.
- Remove contents from pan and place in blender. Blend until smooth and thick.
Shrimp
- Pat shrimp dry and salt and pepper to taste.
- Add 1 tbsp of oil to the pan and heat over medium heat.
- Add the shrimp to the pan. Cook on each side 2-3 minutes until cooked through but still tender. Set aside.
- Add 1 tbsp of oil to the pan over medium heat and add the reserved leeks. Cook until they begin to soften.
- Add the zoodles to the pan. Cook until tender.
- Add the leek pesto and shrimp. Toss to combine.