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Zucchini-Shrimp Coquilles
Yields: 4 serving(s)
Ingredients
- 1 tablespoon(s) butter
- 1 pound(s) shrimp, peeled, deveined
- 2 medium zucchini, sliced 1/2-in
- Thick
- 1/4 cup(s) dry white wine
- 1 cup(s) water
- 1/2 teaspoon(s) fennel seed
- 1 1/2 cup(s) bercy sauce hot
- 3 tablespoon(s) breadcrumbs
- Juice of 1 lemon
- Salt and pepper to taste
- Few drops of tabasco
Directions
- Grease bottom of deep skillet with butter.
- Add shrimp, zucchini, wine, water, fennel seed and lemon juice.
- Cover and bring to boiling point over medium heat.
- Turn shrimp over and continue cooking 1 minute longer over medium heat, covered.
- Using slotted spoon, remove shrimp and zucchini from skillet and set aside.
- Bring liquid in skillet to boil; do not cover.
- Continue cooking 5 minutes over high heat to reduce by 3/4.
- Mix in bercy sauce, salt, pepper, and tabasco.
- Cook 1-2 minutesover medium heat.
- Replace shrimp and zucchini in sauce and mix well.
- Spoon mixture into scallop shells and topp with breadcrumbs.
- Broil in oven for several minutes or until hot.
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