| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Shrimp, Seafood, Main |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
lb |
Shrimp, peeled, deveined |
| 2 |
md |
Zucchini, sliced 1/2-in |
|
|
Thick |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Water |
| 1/2 |
ts |
Fennel seed |
| 1 1/2 |
c |
Bercy sauce hot |
| 3 |
tb |
Breadcrumbs |
|
|
Juice of 1 lemon |
|
|
Salt and pepper to taste |
|
|
Few drops of tabasco |
INSTRUCTIONS
1) 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.
2) Turn shrimp over and continue cooking 1 minute longer over medium heat,
covered
3) Using slotted spoon, remove shrimp and zucchini from skillet and set
aside.
4) Bring liquid in skillet to boil; do not cover. Continue cooking 5
minutes over high heat to reduce by 3/4.
5) Mix in bercy sauce, salt, pepper, and tabasco. Cook 1-2 minutesover
medium heat.
6) Replace shrimp and zucchini in sauce and mix well.
7) Spoon mixture into scallop shells and topp with breadcrumbs. Broil in
oven for several minutes or until hot.
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