Sonoma Gourmet Extra Virgin Olive Oil Choice Sauteed Garlic Description
Nuance is everything. Too little and it isn't there. Too much and it overwhelms. But land on the right mix of sautéed garlic and 100% California Extra Virgin Olive Oil and you get the finest of fine flavor. An easy choice.
Directions
Shake well & often.
Store away from light & heat.
Free Of
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 35 mg | 2% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 2 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 4 mg | 0% |
|
Other Ingredients: California extra virgin olive oil, dried tomatoes, onions, chile peppers (chipotle and red chile), sea salt, spices, garlic, citric acid.
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Reviews
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Shrimp Zoodle Bowl With Pomodoro Sauce
This scrumptious shrimp dish ditches pasta for zoodles, aka zucchini noodles, and tops everything with an Italian raw pomodoro sauce. The shrimp is sautéed quickly with fresh corn and sweet pepper, tossed with spiralized squash and topped with mouthwatering flavor from tomato, garlic and fresh basil in the light sauce. The whole bowl comes together with bright taste to warm, nourish and cheer you.
Want some tips to avoid soggy zoodles? Keep the skin on your squash when spiralizing, pat dry and don’t overcook! Zucchini noodles cook quickly, taking just 2 to 3 minutes to warm up in a hot pan. Zoodles should be cooked al dente – just like pasta.
Shrimp Zoodle Bowl With Pomodoro Sauce
- 1 lb. shrimp (peeled and deveined)
- 3 Tbsp. extra virgin olive oil (divided)
- ½ tsp. garlic powder
- ½ tsp. Italian herb seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper (freshly ground)
- 1 small onion (minced)
- 1 sweet pepper (small dice)
- 3 ears corn (kernels removed from cobs)
- 2 medium-sized zucchini (or yellow summer squash, spiralized)
Pomodoro sauce
- 2 cups vine-ripened tomatoes such as plum tomato or slicing tomato (seeded and chopped)
- 2 Tbsp. extra virgin olive oil
- Handful fresh basil leaves (roughly chopped)
- 2 cloves garlic (pressed or finely minced)
- Salt
- Pepper (freshly ground, to taste)
Pomodoro sauce
- In bowl, stir together tomatoes, olive oil, basil, garlic stir and season with salt and fresh ground pepper.
Shrimp & zoodles
- In large bowl, stir together shrimp, 1 tablespoon olive oil, garlic powder, Italian herb seasoning, salt and pepper.
- Heat large sauté pan over medium heat. Add shrimp and cook until pink on both sides. Remove and set aside in clean bowl. (Note: Do not overcrowd pan; Cook shrimp in batches if needed.)
- Turn heat down to medium under sauté pan and add 2 Tablespoons olive oil, onions, and red pepper; sauté 3 minutes.
- Stir in corn and continue cooking 2 more minutes.
- To pan, add zoodles one handful at a time, tossing and stirring into vegetable mixture until well combined. (Note: Do not overcook zoodles; they should be al dente.)
- Stir in shrimp mixture.
- Add one cup pomodoro sauce and toss to combine.
- Serve family-style or in individual bowls with extra pomodoro on the side.
Chef notes:
- Add heat to shrimp sauté with pinch of crushed red pepper, if desired.
- Top with shaved or grated parmesan, if desired.
- Use any extra pomodoro sauce on toasted baguettes, grilled vegetables or baked fish.
Make this bright recipe with ingredients from Vitacost!
