Marinated Zucchini and Shrimps
calories: low
category: starter
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Zucchini 2
Extra virgin olive oil 10 tablespoons
Lemons 1
Parsley as required
Salt a pinch
Garlic 1 clove
Paprika 1 teaspoon
Shrimp tails 600 gr.
Celery 1 stalk
Pepper as required
Cognac 1 tablespoon.
See our
Wine Tips
for your meals
Extra virgin olive oil 10 tablespoons
Lemons 1
Parsley as required
Salt a pinch
Garlic 1 clove
Paprika 1 teaspoon
Shrimp tails 600 gr.
Celery 1 stalk
Pepper as required
Cognac 1 tablespoon.
See our
Wine Tips
for your meals
Preparation Prepare a sauce with 8 tablespoons of oil, 2 with lemon juice, 1 with chopped parsley and a pinch of salt. Add the garlic preferably cut in half and lastly a teaspoon of paprika and mix well. Let it all marinate for an hour.
Clean the zucchini and wash them. Cut them very fine lengthwise. Put the zucchini into a large bowl and bathe them with the sauce you have prepared beforehand.
Bring water with vinegar to a boil. When it is ready, scald the shrimp tails for 20 to 30 seconds. Then drain them and shell them.
Then place the shrimps in a bowl with the sliced celery and add the pepper, 2 splashes of Cognac, the juice of a lemon and 2 tablespoons of oil. Mix everything together well so that the shrimps take on the taste of the sauce.
Serve the zucchini with their sauce and the shrimps on their plates and sprinkle them with the paprika. Decorate with sprigs of parsley. The Chef's tips If you want to slice your zucchini very fine, use a potato peeler. The following wine is indicated for this recipe: Chiaretto di Garda Classico Curiosity Spicy but at the same time sweet, this spice is the most famous in Hungary. It is excellent on meat, as well as a precious ingredient for enhancing starters, eggs and cheese.
Clean the zucchini and wash them. Cut them very fine lengthwise. Put the zucchini into a large bowl and bathe them with the sauce you have prepared beforehand.
Bring water with vinegar to a boil. When it is ready, scald the shrimp tails for 20 to 30 seconds. Then drain them and shell them.
Then place the shrimps in a bowl with the sliced celery and add the pepper, 2 splashes of Cognac, the juice of a lemon and 2 tablespoons of oil. Mix everything together well so that the shrimps take on the taste of the sauce.
Serve the zucchini with their sauce and the shrimps on their plates and sprinkle them with the paprika. Decorate with sprigs of parsley.
