Osetta’s Recipes

Zucchini and Shrimp Rolls

 

Ingredients

8 large shrimps (prawns), fresh and unpeeled
2 large zucchini (courgettes)
1 garlic clove
50 ml (1/5 cup) fish stock* or white wine
100 ml (2/5 cup) crushed tomatoes, canned (polpa fina) or purée
10 basil leaves + some for decoration
1 lemon, zest only
1 tsp olive oil
Salt and black pepper

 

Directions

Heat the oil in a small saucepan and slightly brown the garlic clove for a few minutes on very low heat. Remove the pan from the heat for a minute to cool down slightly before pouring in the stock/wine and the crushed tomatoes. Season with salt and freshly ground pepper and cook for 5 minutes. In the meantime, bring lightly salted water to boil in a medium saucepan for the zucchini, chop the basil finely and when the sauce is ready, switch off the heat, add the basil and remove the garlic. Trim the ends of the zucchini and then slice the zucchini lengthwise into thin ribbons with a vegetable slicer or peeler. Select the largest eight slices and cook them in the boiling water for 3 minutes. Remove the zucchini slices from the water with a skimmer or slotted spoon and dry them off on some kitchen paper. Leave the water in the saucepan for cooking the shrimps. Preheat the broiler (grill), then peel and devein the shrimps. Return the water to a boil, add more salt and cook the shrimps for 3 – 4 minutes counting from the moment the water boils. While the prawns are cooking, grate the lemon. Drain the shrimps, place each one on a zucchini slice, sprinkle with some lemon zest and black pepper, then wrap the zucchini around the shrimp and secure with a wooden pick if necessary. Spread the tomato sauce on the bottom of an ovenproof dish or individual plates and pass under the broiler for a few minutes to heat through. Garnish with the remaining basil leaves and serve immediately.

 

Notes

* The heads and shells of the shrimps can be used to make a stock to replace the fish stock or wine in the recipe: fry the heads and shells (approx. 150g / 51/3 oz) in a tablespoon of olive oil for a few minutes on a high heat. Add 200 ml (4/5 cup) of boiling water, some parsley, a few black pepper corns and boil the stock for 20 – 30 minutes until the liquid reduces to about half of its original quantity. Season with salt and strain through a fine sieve.

 

Mail: ricettediosetta@gmail.com