Monday, January 18, 2010

Shrimp Stuffed Zucchini Boats

My mother-in-law made this recipe for us last week and I've been dreaming about it ever since. This was one of the best dishes I've tasted in a long time. The zucchini was cooked perfectly and was filled with a mix of vegetables and shrimp that were sautéed in butter. A creamy mornay sauce finished the "boats." I was so happy that my attempt yielded such perfect results. These were heavenly.

Shrimp Stuffed Zucchini Boats
Adapted from The Grand Diplome

3 medium zucchini
1/2 pound cooked shrimp, tails removed
1/2 green bell pepper
2 tablespoons butter
1 tablespoon parmesan cheese
1 teaspoon paprika
salt & pepper, to taste

Mornay Sauce:
2 tablespoons butter
2 tablespoons flour
1 and 1/4 cups milk (I used skim.)
1/4 cup parmesan cheese
1/4 shredded cheese (I used leftover queso fresco.)
1 teaspoon dijon mustard

Preheat oven to 425 degrees.

Prepare Zucchini: Boil zucchini for 5 minutes in salted water. Drain and blanch in cold water for 2 minutes. Cut zucchinis in half lengthwise and scoop out flesh. Chop flesh and set aside. Arrange zucchini "boats" in baking dish sprayed with nonstick cooking spray.

Prepare Filling: Chop pepper and shrimp. Melt butter in a saucepan over high heat. Sauté pepper for 2 - 3 minutes. Add chopped zucchini, shrimp, paprika, salt, and pepper. Cook an additional 2 - 3 minutes. Spoon mixture into zucchini boats.

Prepare Mornay Sauce: Melt butter in a saucepan over high heat. Stir in flour. Remove from heat when foamy and stir in milk. Bring to a boil and keep stirring mixture for about 2 minutes until thick. Remove from heat and stir in cheeses and dijon mustard. Spoon sauce over filled zucchini halves and sprinkle with remaining 1 tablespoon parmesan cheese. Bake for 10 - 12 minutes.

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