Zucchini with shrimps
4 servings
45 minutes
Zucchini with shrimp is a refined dish of Mediterranean cuisine, combining the freshness of vegetables and the tenderness of seafood. The recipe is based on zucchini transformed into elegant 'cups' filled with a fragrant stuffing of shrimp stewed in white wine with tarragon and cream. A light bitterness from mustard adds zest, while soft notes of shallots provide depth to the flavor. After baking, the dish acquires a rich and exquisite taste, perfect for a festive dinner or romantic evening. This culinary creation is not just a treat but a true gastronomic experience that allows you to savor every bite while immersing yourself in the atmosphere of the sunny Mediterranean coast.
1
Peel the zucchini in long strips. Cut each into 3 parts and scoop out the flesh to create cup-like shapes. Place them in a steamer for 10 minutes.
- Courgette: 4 pieces
2
Grease the baking dish with oil. Melt the remaining butter in a pan, add finely chopped onion, and sauté for 5 minutes, stirring. Then add the wine and cook for another 5 minutes. Add the shrimp and three sprigs of tarragon, season with salt and pepper, and cook for a few more minutes until the shrimp turn opaque. Remove them from the pan and do not let them cool.
- Butter: 10 g
- Shallot: 2 pieces
- Dry white wine: 275 ml
- Peeled shrimp: 1 kg
- Tarragon leaves: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Add mustard and cream to the pan where the shrimp were fried, mix, and let it sit for 10 minutes. Meanwhile, finely chop the remaining tarragon.
- Mustard: 2 tablespoons
- Cream: 300 ml
- Tarragon leaves: 10 pieces
4
Place the zucchini in the prepared dish and bake for 10 minutes at 180 degrees. Then add the shrimp to the creamy sauce, remove the tarragon sprigs, and sprinkle with fresh herbs. Stuff the zucchini with shrimp and drizzle with the sauce.
- Peeled shrimp: 1 kg
- Tarragon leaves: 10 pieces
