Garlicky Shrimp Zucchini Boats Recipes

GARLICKY SHRIMP ZUCCHINI BOATS

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!

GARLICKY SHRIMP ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Score zucchini (like you're dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
• In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
• Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.

ZUCCHINI BOATS STUFFED WITH SHRIMP

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.

GARLIC SHRIMP ZUCCHINI BOATS

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.