Spicy Shrimp On Zucchini Nests
|Zucchini||2 Large, unpeeled|
|Yellow squash||2 Large, unpeeled|
|Medium shrimp||1 Pound|
|Olive oil/Other vegetable oil||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced / crushed through a press|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Fine breadcrumbs||2 Tablespoon (Unseasoned)|
|Red pepper flakes||1⁄2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1 In a food processor with the shredding blade, shred the zucchini and yellow squash lengthwise.
2 Layer the shredded squash in a colander, sprinkling it with the salt as you put it in. Set the colander in the sink to drain while you prepare the shrimp.
3 Shell and devein the shrimp.
4 Rinse the squash and drain well.
5 In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the shredded squash and cook, stirring, until the vegetables are just limp, 2 to 3 minutes.
6 Stir in the black pepper. Remove the squash to a bowl and cover loosely to keep warm.
7 In the same skillet, melt the remaining 2 tablespoons butter in the remaining 1 tablespoon oil over medium-high heat until hot but not smoking. Add the garlic and the shrimp and stir-fry until the shrimp are just beginning to turn pink, about 3 minutes.
8 Add the chicken broth, bring to a boil and cook, stirring, for 1 minute. Add the breadcrumbs, red pepper flakes and parsley (if using) and cook until the shrimp are cooked through, about 1 minute longer.
9 To serve, use a slotted spoon to transfer some of the squash to a dinner plate and top the squash "nest" with some of the shrimp.