Zucchini-shrimp coquilles

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 pounds Shrimp, peeled, deveined
2 mediums Zucchini, sliced 1/2-in
Thick
¼ cup Dry white wine
1 cup Water
½ teaspoon Fennel seed
1½ cup Bercy sauce hot
3 tablespoons Breadcrumbs
Juice of 1 lemon
Salt and pepper to taste
Few drops of tabasco

Directions

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 ¾.

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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