Uncooked zoodles are tasty, crunchy, interesting, and fun. Our favorite way to have them is raw mixed with fresh pesto.

Our garden is booming. So, tonight, we made fresh pesto, tossed it with penne pasta, and topped it with sauteed shrimp and cherry tomatoes.

The pressure cooker, like us fine gentlemen, makes magic happen. Here’s our recipe for pressure cooker mushroom risotto with buttered shrimp sous vide.

We recently made fire grilled shrimp with garlic caper sauce. We served it with an avocado Caprese salad and garlic bread.

This avocado and shrimp salad makes ideal meal for a sweltering summer night. Fresh. Light. Delicious. We cooked the shrimp in our Sous Vide Supreme and used Late July Organic Tortilla Chips to scoop up the goodness.