Zucchini-shrimp coquilles
Yield: 4 Servings
Ingredients:
- 1 tb Butter
- 1 lb Shrimp peeled deveined
- 2 md Zucchini sliced 1/2-in Thick
- 1/4 c Dry white wine
- 1 c Water
- 1/2 ts Fennel seed
- 1 1/2 c Bercy sauce hot
- 3 tb Breadcrumbs Juice of 1 lemon Salt and pepper to taste Few drops of tabasco
- 1) Grease bottom of deep skillet with butter. add shrimp
Instructions:
zucchini wine water fennel seed and lemon juice. Cover and bring to boiling point over medium heat. 2) Turn shrimp over and continue cooking 1 minute longer over medium heat covered 3) Using slotted spoon remove shrimp and zucchini from skillet and set aside. 4) Bring liquid in skillet to boil; do not cover. Continue cooking 5 minutes over high heat to reduce by 3/4. 5) Mix in bercy sauce salt pepper and tabasco. Cook 1-2 minutesover medium heat. 6) Replace shrimp and zucchini in sauce and mix well. 7) Spoon mixture into scallop shells and topp with breadcrumbs. Broil in oven for several minutes or until hot.
