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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 4 zucchini
- 12 tablespoon butter, plus extra for greasing
- 2 shallots, chopped
- 1 12 cups white wine
- 2 14 lbs raw shrimp, peeled
- 4 sprigs fresh tarragon (chopped) or 4 sprigs basil leaves (chopped)
- 1 14 cups light cream
- 2 tablespoons Dijon mustard
- salt and pepper
Method
- Preheat oven to 350F and grease ovenproof baking dish with butter.
- Set aside remaining butter.
- One zucchini at a time, peel off narrow strips of skin lengthwise, leaving wider strips intact in between to create a striped effect.
- Cut each zucchini into three pieces and scoop out and discard some of the flesh.
- Steam for 10 minutes.
- Melt butter in a skillet, and add shallots.
- Cook over low heat, while stirring occasionally for 5 minutes.
- Pour in wine and cook for additional 5 minutes.
- Add shrimp and three sprigs or leaves (chopped), season with salt and pepper, and cook for 3-5 minutes, until shrimp is opaque.
- Remove from pan and keep warm.
- Stir cream and mustard into the pan and simmer for 10 minutes.
- During this time, chop the remaining tarragon or basil.
- Put zucchini into greased baking dish and bake for 10 minutes.
- Add shrimp to the cream sauce and remove the pan from the heat.
- If using tarragon, remove the sprigs and stir in chopped tarragon.
- Fill zucchini with shrimp and pour the sauce over them.
