October 21, 2019
Zucchini is a great canvas for all kinds of flavors. It absorbs the juices from the shrimp in this recipe and makes for a delicious and healthy bite.
Serves 4 to 6
2 large zucchini, sliced into 1/2-inch wheels
3 to 4 tablespoons olive oil, divided
1 1/2 teaspoons sea salt, divided
Freshly ground black pepper
1 cup tiny peeled and deveined shrimp
Pinch of ground turmeric
1 tablespoon amchur powder
1/2 cup cream cheese
2 to 3 tablespoons lime or mango chutney
Cilantro for garnish
Preheat the oven to 400°F. Toss zucchini with 2 to 3 tablespoons olive oil, 1 teaspoon salt, and pepper. Spread onto a baking sheet. Bake for 3 to 4 minutes or until the color is golden, then remove from the oven. Cool.
Marinate the shrimp with turmeric, amchur, 1 tablespoon olive oil, and 1/2 teaspoon salt.
If using a good convection oven, the zucchini should be golden on all sides. If not, flip the zucchini slices over (now the tops of the zucchini should be golden). Spread a bit of cream cheese, top with a small dab of mango/lime chutney and 2 to 3 marinated shrimp. Repeat with the rest of the zucchini slices.
Place the tray of zucchini in the oven for another 2 to 3 minutes. The shrimp should be cooked; however, even if it appears slightly undone, turn the oven off and let the tray remain in the oven for another 2 to 3 minutes before removing it.
Decorate with cilantro sprigs before serving.
Replace the zucchini with crab — reduce the cooking time by half.
Replace mango chutney with lime pickle, pesto, zatar, or harissa.
December 02, 2022