Zucchini-Shrimp Coquilles

Recipe Ingredients

1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Shrimp - peeled, deveined
2 lbs	908g / 32oz	Zucchini - sliced 1/2-in (medium)
		Thick
1/4 cup	59ml	Dry white wine
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Fennel seed
1 1/2 cups	355ml	Bercy sauce - hot
3 tablespoons	45ml	Breadcrumbs
1		Lemon - juice of
		Salt and pepper to taste
		Few drops of Tabasco
		Bercy Sauce:
1		Brown sauce
2 oz	56g	Butter
3 oz	85g	Shallots or onions (minced)
1/4 cup	59ml	White wine
1/2 tablespoon	7.5ml	Parsley
1 tablespoon	15ml	Lemon juice

Recipe Instructions

1) Grease bottom of deep skillet and add 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 3/4.

5) Mix in Bercy sauce, salt, pepper, and Tabasco. Cook 1-2 minutes over medium heat.

6) Replace shrimp and zucchini in sauce and mix well.

7) Spoon mixture into scallop shells and top with breadcrumbs. Broil in oven for several minutes or until hot.

Bercy Sauce:

Saute shallots in butter until translucent, add wine and let simmer until reduced by half.

Add Brown sauce and lemon juice. Simmer 20 minutes.

Remove from heat.

Add the parsley, and Season to taste with salt and pepper.

Source:
Unknown Cooking Magazine

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