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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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Zucchini Shrimp Coquilles Recipe