Curried Shrimp Stuffed Zucchini
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 4 small zucchini (about 2 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄2 lb shrimp, cooked, peeled & coarsely chopped
- 4 large button mushrooms, sliced & coarsely chopped
- 1⁄2 cup onion, diced
- 1⁄4 cup heavy whipping cream
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄2 teaspoon salt
- 1 teaspoon curry powder
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper
- parmesan cheese, grated
directions
- Slice zucchini in half lengthwise.
- Drop into large pot of boiling water and parboil for 5 minutes.
- Carefully remove after 5 minutes and let cool until able to handle.
- Gently scoop out pulp reserving shells.
- Drain pulp in colander and mash until fairly dry.
- In large heavy skillet melt butter and olive oil over medium heat.
- Add mushrooms and onions to skillet.
- Saute until soft about 15 minutes.
- Add reserved zucchini pulp and seasonings mixing well.
- Add remaining ingredients, mixing well.
- Place reserved zucchini shells on baking sheet.
- Divide shrimp mixture evenly between zucchini shells.
- Sprinkle with parmesan cheese.
- Bake at 350 degrees for 15 minutes or until heated through.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.