Photo credit: Kim Burdick Pinot Grigio with Garlicky Shrimp Zucchini Boats

While the rest of us are living it up with all the carbs, my friend Kim Burdick is sticking with her ketogenic diet. That’s a high fat, low carb way of life. Womp womp womp if you ask me.

But then she posts recipes like this one, and I think, “YES, I’M KETO,” until you tell me we’re having chips and salsa (she is the weirdo who prolly eats her salsa with kale.)

Anywho, here’s a recipe she posted the other day along with a wine suggestion. 


Garlicky Shrimp Zucchini Boats




4 large zucchini, halved lengthwise

1 tbsp. extra-virgin olive oil 

1 tsp. thyme leaves 

2 tbsp. butter

3/4 lb. large shrimp, peeled and deveined

2 tomatoes, chopped

3 cloves garlic, minced 

1/4 c. heavy cream 

1/4 c. grated Parmesan

Juice of 1/2 lemon

1 c. shredded mozzarella

Freshly chopped parsley, for garnish (optional)




  • Heat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes. 
  • In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. 
  • Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. 
  • Garnish with more Parmesan and parsley, if desired, before serving.