Garlicky Prawn Courgette Boats Recipes

GARLICKY SHRIMP ZUCCHINI BOATS

Garlicky Shrimp Zucchini Boats image

Zucchini is cut in half, lengthwise, hollowed out the inside, drizzled with oil, seasoned with salt and pepper, then baked until tender. They are next filled with cooked shrimp, zucchini, tomato, cream and parmesan, topped with shredded mozzarella then baked until cheese is bubbly.

Provided by Geneva Watson

Categories Main

Time 55m

Number Of Ingredients 12

Ingredients

4 large zucchini, cut in half, lengthwise
3/4 lb. large shrimp, peeled and deveined
1/4 c. heavy cream
1/4 c. grated Parmesan
1 c. shredded mozzarella
Juice of 1/2 lemon
1 tbsp. extra-virgin olive oil
1 tsp. thyme leaves
2 tbsp. butter
2 tomatoes, chopped
3 cloves garlic, minced
Freshly chopped parsley, for garnish

Steps:

Preheat oven to 350°F. Prepare a baking dish and set aside.
Hollow out insides of zucchini and save for later.
Place zucchini boats in baking dish and drizzle with oil. Season with salt and pepper, sprinkle with thyme leaves on top. Bake for about 20 minutes; until tender.
Melt butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.
Remove from heat and let cool. Chop into bite-size pieces.
Bring shrimp back to skillet. Stir in reserved zucchini, tomatoes, and garlic and cook until fragrant to combine, cook for 1 minute more.
Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
Scoop shrimp mixture into zucchini boats, top with mozzarella.
Bake until cheese is bubbly, about 10 minutes.
Garnish with more Parmesan and parsley. Serve!

Nutrition Facts :

GARLICKY PRAWN COURGETTE BOATS

Garlicky Prawn Courgette Boats image

Garlicky Prawn Courgette Boats from Delish.com is the easiest low carb dinner.

Categories dinner fish Garlicky Shrimp Zucchini Boats gluten free dinners low-carb recipes easy shrimp recipes zucchini recipes

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large courgettes, halved lengthwise
1 tbsp. extra-virgin olive oil
1 tsp. thyme leaves
2 tbsp. butter
340 g large prawns, peeled and deveined
2 tomatoes, chopped
3 cloves garlic, crushed
60 ml double cream
25 g grated Parmesan
Juice of 1/2 lemon
100 g shredded mozzarella
Freshly chopped parsley, for garnish (optional)

Steps:

Preheat oven to 180°C (160ºC fan). Score courgette (like you're dicing an avocado) and scoop out insides to use later. Place courgette boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
In a large pan over medium heat, melt butter. Add prawns and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return prawns to pan then stir in reserved courgette, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
Fill courgette boats with prawn mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more.
Garnish with more Parmesan and parsley, if desired, before serving.

GARLIC PRAWNS

Garlic Prawns image

This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.

Provided by kathie

Categories Seafood Shellfish Shrimp

Time 1h18m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 tiger prawns, peeled and deveined

Steps:

In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g

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