Zucchini With Shrimp
|Butter/Margarine||2 Tablespoon (About 30 Milliliter)|
|Finely chopped onion||1 Tablespoon (About 15 Milliliter)|
|Garlic||1 Clove (5 gm), crushed and minced|
|Paprika||1 Teaspoon (About 5 Milliliter)|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Ground black pepper||To Taste|
|Small cooked shrimp||1⁄2 Pound (About 250 Gram)|
|Flour||2 Tablespoon (About 30 Milliliter)|
|Whipping cream||1 1⁄4 Cup (20 tbs) (About 400 Milliliter)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Dijon mustard||1⁄2 Teaspoon (About 2 Milliliter)|
|Salt||1⁄2 Teaspoon (About 2 Milliliter)|
|Ground white pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon|
Wash the zucchini and trim the ends.
Do not peel.
Blanch in boiling salted water for 5 minutes.
Drain and cover with ice water 1-2 minutes.
Cut a lengthwise slice from each zucchini. (or if they are large, cut in half.)
Scoop out the flesh to form a "boat." Chop the flesh and drain in a sieve.
Drain the zucchini "boats" on paper towel and arrange in a buttered au gratin dish. (or individual ones.)
In a skillet, melt 2 Tbsp. (30 mL) butter and add the onion and garlic.
Saute until soft but not brown.
Add the paprika, chopped zucchini and tomatoes.
Cook 2-3 minutes.
Add salt and pepper; stir in the shrimp.
Remove from heat.
Use this mixture to fill the zucchini "boats." Preheat the oven to 450Â°F (230Â°C).
In a small saucepan, melt 2 Tbsp. (30 mL) butter over medium heat and stir in the flour.
Stir and cook 1 minute to make a smooth roux.
Lower the heat and stir in the cream.
Continue to stir and cook until the sauce is smooth and thickened.
Stir in the cheese, mustard, salt and pepper.
Spoon the sauce over the stuffed zucchini "boats" and sprinkle each with the grated Parmesan cheese.
Bake for 10 minutes or until lightly browned.