Garlic Shrimp Zucchini Boats Recipes
GARLICKY SHRIMP ZUCCHINI BOATS
Zucchini is cut in half, lengthwise, hollowed out the inside, drizzled with oil, seasoned with salt and pepper, then baked until tender. They are next filled with cooked shrimp, zucchini, tomato, cream and parmesan, topped with shredded mozzarella then baked until cheese is bubbly.
Provided by Geneva Watson
Categories Main
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Prepare a baking dish and set aside.
- Hollow out insides of zucchini and save for later.
- Place zucchini boats in baking dish and drizzle with oil. Season with salt and pepper, sprinkle with thyme leaves on top. Bake for about 20 minutes; until tender.
- Melt butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.
- Remove from heat and let cool. Chop into bite-size pieces.
- Bring shrimp back to skillet. Stir in reserved zucchini, tomatoes, and garlic and cook until fragrant to combine, cook for 1 minute more.
- Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
- Scoop shrimp mixture into zucchini boats, top with mozzarella.
- Bake until cheese is bubbly, about 10 minutes.
- Garnish with more Parmesan and parsley. Serve!
Nutrition Facts :
GARLIC SHRIMP ZUCCHINI BOATS
Number Of Ingredients 11
Steps:
- Preheat oven to 350o. score zucchini?? and scoop out insides, save.Place zucchini in large baking dish and drizzle with oil. Season with salt, pepper, thyme. Bake 20 minutes.
- melt butter over medium heat, add shrimp, salt and pepper. Cook 3-4 minutes. Remove and shop into bitesize pieces. Return shrimp to skillet with reserved zucchini, tomatoes, garlic, and cook 1 minute more. dd cream, parmesan, lemon juice a
- cook 3 minutes. Fill zucchini boats with shrimp mixure and top with mozzarella. Bake 10 minutes more. serve with parmesan and basil.
ZUCCHINI BOATS STUFFED WITH SHRIMP
Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.
Provided by Riccardo Didlick
Categories Vegetable
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the zucchini in cold water for 20 minutes.
- Drain and rinse well under cold running water.
- Drop the zucchini into boiling salted water.
- The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
- Set aside to cool completely.
- Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
- Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
- Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
- Chop them into pieces not bigger than a large pea.
- Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
- Separate the eggs, set aside the white, and add the yolk to the bowl.
- Mix all the ingredients thoroughly.
- Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
- Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
- Sprinkle them lightly with salt.
- Beat the egg white lightly and brush the insides of the zucchini with it.
- Stuff the zucchini with the shrimp mixture.
- heaping them full enough, if possible, to form a slight mound.
- Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
- Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
- Serve when lukewarm.
Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3
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