Zucchini Shrimp Coquilles Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Butter1 Tablespoon
 Shrimp1 Pound, deveined
 2 zucchini, sliced 1/2 in (1.2 cm) thick
 Dry white wine1/4 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Fennel seed1/2 Teaspoon
 White sauce1 1/2 Cup (16 tbs)
 Breadcrumbs3 Tablespoon
 Juice 1 lemon
 Few drops Tabasco sauce
 Salt To Taste
 Pepper To Taste

Directions

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.
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