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Home > Recipes > Recipe

Baked Jumbo Shrimp and Zucchini

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Source: The Italian Gourmet
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Active Time:  15 Minutes
 Total Time:  20 Minutes
 Yield:  Serves 4
A modern dish from Calabria, this is a first-class example of contemporary Italian cuisine using ingredients typical of the region.
RECIPE INGREDIENTS
3 zucchini
1/2 cup crumbled stale bread, crusts removed
1/2 cup flat-leafed parsley, thyme, oregano and mint, chopped together
2 1/2 tablespoons freshly grated parmesan cheese
1 teaspoon chili powder
1/3 cup olive oil
12 jumbo shrimp (king prawns), thoroughly cleaned
salt
Baked Jumbo Shrimp and Zucchini Recipe at Cooking.com
DIRECTIONS
Thinly slice the zucchini lengthwise, using a slicer if you have one. Mix the crumbled bread with chopped herbs, Parmesan and chili powder.

Preheat the oven to 400 degrees F.

Brush 4 ramekins or other individual ovenproof dishes with some of the olive oil. Place a layer of the zucchini slices on the bottom and sprinkle with half the bread and herb mixture. Arrange 3 shrimp on top of each, scatter a little more of the bread and herbs over them, add salt to taste and moisten with a thin stream of oil. Cover with more zucchini slices, then the remaining bread mixture, drizzle on more oil and salt lightly. Cover the ramekins tightly with foil and poke a few holes in the foil with a toothpick. Bake in the oven for 5 minutes. Serve at once.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 276
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 831mg
% Cal. from Fat: 68%
Cholesterol: 38mg
Protein: 9g
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