Zucchini Boats Stuffed with Shrimp
- Ready In:
- 38mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 lbs young zucchini (small to medium)
- 1 lb shrimp, in their shells
- 1⁄2 cup toasted unflavored breadcrumbs
- 1 teaspoon garlic, chopped very fine
- 2 tablespoons chopped parsley
- 1⁄3 cup extra virgin olive oil
- salt
- black pepper, in a grinder
- 1 large egg
directions
- 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.
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RECIPE SUBMITTED BY
Riccardo Didlick
Middletown, Ohio
In Progress