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Zucchini Shrimp Coquilles Recipe
|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)|
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 mg
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
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.