Zucchini parcels with shrimp filling

Ingredients for 4 servings:

• 2 small zucchini
• 500 g shrimp(s)
• ½ leek(s)
• ½ spring onion(s)
• 1 garlic clove(s)
• n. B. Thyme
• e.g. oregano
• n. B. chives
• 100 ml olive oil
• some lemon zest, organic
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the zucchini into thin slices. Blanch briefly in a little salted water, then plunge into ice water and pat dry. Finely chop the leek and onion and fry in a pan with a little olive oil. Set aside 15-20 prawns, chop the remaining prawns and add them to the pan with a little lemon zest. Season with salt and pepper and fry for another 3 minutes. Cross the zucchini slices and fill with the fried prawns. Fold the ends into a parcel. Mix the thyme, oregano, and chives with the olive oil and a finely chopped garlic clove and add to a pan. Fry the zucchini for 1 minute on each side. Briefly fry the whole prawns. Arrange everything attractively and drizzle with the aromatic oil from the pan. Serve with a baguette to mop up the sauce. A lovely starter for a perfect dinner or Spanish tapas evening.