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Garlicky Shrimp Zucchini Boats Recipe

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This recipe for Garlicky Shrimp Zucchini Boats is from The Kalchik Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. Zucchini, halved lengthwise
1 T. Olive Oil
1 tsp. Thyme
2 T. Butter
3/4 lb. Shrimp, large, peeled, no tails
2 Roma Tomatoes, diced
3 Garlic Cloves, minced
1/4 c. Heavy Cream
1/2 c. Parmesan, shredded
Juice of 1/2 Lemon
1 c. Mozzarella, shredded
2 T. Parsely, chopped
Directions:
Directions:
Preheat oven to 350º. Line a cookie sheet with sides with parchment paper.
Score the cut side of zucchini and scoop out the insides. Place in a bowl with the diced tomatoes. Rub the zucchini with olive oil, sprinkle with thyme, salt and pepper and then place in the oven for 20 minutes.
Cut the shrimp into bite size pieces, 2 or 3 per shrimp. In a medium skillet, melt the butter. Cook the shrimp until pink and cooked through, about 3-4 minutes. Add in zucchini, tomatoes and garlic. Cook until fragrent, 1-2 minutes. Add cream, 3/4 cup of parmesan, and lemon juice. Cook until slightly reduced 3-5 minutes. Add the shrimp back to the pan, simmer 5 minutes.
Remove zucchini from the oven and fill the boats with the shrimp mixture. Top with mozzarella and return to oven to cook until the cheese is bubbly, about 10 minutes.
Garnish with remaining parmesan and parsey.
Number Of Servings:
Number Of Servings:
4

 

 

 

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