Zucchini stuffed with prawns
it will work well in the preparation of this dish.
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Ingredients
1 medium zucchini
2 tablespoons of olive oil
1 tablespoon of butter
2 tablespoons of finely chopped onion
1/2 clove garlic, chopped
1/4 cup of white wine
16 cooked, cleaned shrimps
2 tablespoons of capers
4 tbsp cream cream 36%
2 tablespoons of chopped parsley
2 tablespoons of extra virgin olive oil
1 lime
100 g (1 bag) of jasmine rice cooked in salted water
sea salt
freshly ground black pepper
A method of preparing
Prepare the courgettes: cut in half lengthwise, sprinkle with a little salt and pepper, brush with a tablespoon of olive oil.
Bake on a baking tray in the oven at 190 degrees for about 10 minutes. Alternatively, you can grill for 5 minutes on both sides instead.
After removing from the oven, remove a teaspoon of seeds and some of the pulp. Separate the seeds and throw them away, put the pulp aside for later.
Put the chopped onions into the frying pan on which you have previously heated a tablespoon of olive oil and a tablespoon of butter, then sauté. At the end, add the garlic, taking care that the ingredients do not turn brown.
Wait 30 seconds and then add the white wine to the whole. After half of it has evaporated, add the capers and prawns, fry for a minute, then add the previously prepared zucchini flesh, a moment later add the cream. After a minute, put aside from the heat, season to taste with salt and pepper, mix with tarragon / parsley.
Grease a small ovenproof dish with butter, then put the previously cooked rice into it, add a little olive oil. Put the capers and shrimps into the zucchini halves, put the zucchini on the rice, and pour over the sauce left in the pan. Put the dish in the preheated oven (you can also grill the courgettes). Bake for about 10 minutes or longer if the zucchini remains firm inside.
Season with pepper and lime juice.