Baked Zucchini Stuffed with Shrimp in the Provençal Style

Name: Baked Zucchini Stuffed with Shrimp in the Provençal Style
Cuisine: French
Ingredients: 4 medium-size zucchini, about 2 pounds; 1 pound fresh large shrimp with their heads or ½ pound previously frozen headless large shrimp, shells and/or heads removed and saved for shrimp stock, if desired; 1 pound fresh large shrimp with their heads or ½ pound previously frozen headless large shrimp, shells and/or heads removed and saved for shrimp stock, if desired; 1 pound fresh large shrimp with their heads or ½ pound previously frozen headless large shrimp, shells and/or heads removed and saved for shrimp stock, if desired; 3 shallots, finely chopped; 3 small garlic cloves, finely chopped; 4 to 5 tablespoons unsalted butter; 4 teaspoons extra-virgin olive oil; 3 tablespoons pine nuts; 1 tablespoon fresh tarragon leaves, finely chopped; 3 cups coarse fresh bread crumbs made from white part of French bread; 3 cups coarse fresh bread crumbs made from white part of French bread; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Makes
24
Slices

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This hot hors d’oeuvre is typical of what is served in small restaurants throughout Provence. It’s delicious as it is, but I find the tarragon adds just the right element to make it memorable.

Ingredients

4 medium-size zucchini, about 2 pounds
1 pound fresh large shrimp with their heads or <

Europe
France
Starter
Fish course
Pescatarian

Method

Bring a large pot of water to a boil, add the zucchini, and cook until slightly tender, about 8 minutes. Remove the zucchini, but leave the water boiling. Cut the zucchini into 1½-inch-thick slices. Once they are cool, remove the center portion with a melon baller, making sure you don’t break through the bottom. Salt the boiling water abundantly and cook the shrimp until