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Light zucchini and shrimp pan

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Ingredients for 4 servings:

  • 4 m.-large zucchini
  • 2 large beefsteak tomatoes
  • 300 g shrimps, in brine
  • 5 cloves garlic
  • Lemon juice or white wine
  • Broth, granulated
  • Pepper, white
  • Herbs (basil or dill or parsley)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the zucchini and cut into approximately 3 mm thick slices. Blanch the tomatoes, peel them, and cut them into strips. Finely slice the garlic. Drain the shrimp, reserving the brine. Sauté the zucchini, tomatoes, and garlic in the shrimp brine and lemon juice or white wine for up to 10 minutes. Add the granulated stock, white pepper, herbs (basil, dill, or parsley to taste), and the shrimp. Turn off the heat and let stand for up to 5 minutes. Side dish: pasta, rice, or baguette. Spicy version: Add a small, deseeded, chopped chili pepper. Rich version: Refine with a little mascarpone.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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