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.