Shrimp and Veggie Fettucini

Categories: Kidney Qi Vacuity, Large Intestine Fluid Vacuity, Liver Qi Stagnation, Spleen Qi Vacuity

Wood:

Dusten Nelson

Shrimp and Veggie Fettucini

Servings: 1 large or 2 small

Prep time: 10 minutes

Cooking time:10 minutes

Ingredients:

“Fettuccini”

½ cup carrot: detoxifying and tonify qi

¾ cup zucchini: supports yin and fluids

¾ cup broccoli stalk (imperfections trimmed)

1 cup mushrooms: support free coursing of liver qi

4 oz of cooked and peeled shrimp: salty to soften hardness

Olive oil

Sauce: minimal amount, more for flavor but the sauce tends to be balanced with the warming and moving nature of the nutmeg, pepper and onion matched against the cool and moistening nature of the yogurt and coconut milk.

Olive oil cooking spray

¼ cup onion (finely diced)

¼ cup coconut milk

¼ cup yogurt

1 tablespoon miso paste

1 pinch of nutmeg

1 pinch of pepper

2 tbsp water or vegetable stock

Instructions: Peel the outside layer of the carrots and discard. Now use the peeler and peel the carrots, zucchini and broccoli into strips and then set aside. This is the “fettuccini.” With the zucchini peel down until you reach the seeded soft center and then either mash up and add to the sauce or discard. Next, sauté the sliced mushrooms in a pan with ½ tbsp of coconut oil, season with salt and pepper and let cook for 2-4 min. Drain liquid then mix mushrooms with the veggie fettuccini.

Sauce:

Preheat a small pot on medium heat and lightly coat with spray. Add the onion and sauté. Mix in coconut milk, yogurt, miso, nutmeg and pepper, bring to a simmer and stir until miso is completely dissolved.

Remove from heat.

Clean pan if necessary, pre-heat and re-spray. Add the carrot and broccoli “fettuccini” to the pan and sauté for 3 minutes. Add 2 tablespoons of stock or water and then add the zucchini and sauté for 2 minutes more.

Add the sauce and toss until warm.

Transfer the fettuccini to the center of a plate, top with the shrimp.