Zucchini Shrimp Coquilles
|Butter||5 Milliliter (1 Tablespoon)|
|Shrimp||1 Pound, peeled and deveined (500 Gram)|
|Zucchini||2 , sliced 1/2 inch thick|
|Dry white wine||50 Milliliter (0.25 Cup)|
|Water||250 Milliliter (1 Cup)|
|Fennel seed||1⁄2 Teaspoon (2 Milliliter)|
|Thick white sauce||375 Milliliter, hot (1.5 Cups)|
|Breadcrumbs||45 Milliliter (3 Tablespoon)|
|Lemon||1 , juiced|
|Tabasco sauce||2 Drop (Few Drops Required)|
Grease bottom of deep skillet with butter.
Add shrimp, zucchini, wine, water, fennel seed and lemon juice.
Cover and bring to boiling point over medium heat.
Turn shrimp over and continue cooking 1 minute over medium heat, covered.
Using slotted spoon, remove shrimp and zucchini from skillet; set aside.
Bring liquid in skillet to boil; do not cover.
Continue cooking 5 minutes over high heat to reduce by 3/4.
Mix in white sauce, salt, pepper and Tabasco.
Cook 1 to 2 minutes over medium heat.
Replace shrimp and zucchini in sauce and mix well.
Spoon mixture into scallop shells and top with breadcrumbs.
Broil in oven several minutes or until hot.
Serving size: Complete recipe
Calories 1157 Calories from Fat 350
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 12.6 g63.2%
Trans Fat 0 g
Cholesterol 730.2 mg243.4%
Sodium 2652.2 mg110.5%
Total Carbohydrates 77 g25.7%
Dietary Fiber 9.7 g38.6%
Sugars 27.3 g
Protein 116 g231.6%
Vitamin A 51% Vitamin C 209.9%
Calcium 90.8% Iron 87.9%
*Based on a 2000 Calorie diet