Best 4 Basil Shrimp Stuffed Zucchini Recipes

RED LOBSTER'S BASIL SHRIMP STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. Saute onions in butter until clear, add tomatoes and simmer until soft. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.

BASIL SHRIMP STUFFED ZUCCHINI

Steps:

• preheat oven 350.
• wash squash and trim off ends but leaving a small amount to keep the boat closed. cut in half and scoop out seeds to make look sorta like a boat.
• saute onions in butter add tomatoes and simmer until soft.
• in a mixing bowl combine onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
• fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter.
• bake 15 minutes or until shrimp are pink and done.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

• Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
• Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

CURRIED SHRIMP STUFFED ZUCCHINI

Steps:

• Slice zucchini in half lengthwise.
• Drop into large pot of boiling water and parboil for 5 minutes.
• Carefully remove after 5 minutes and let cool until able to handle.
• Gently scoop out pulp reserving shells.
• Drain pulp in colander and mash until fairly dry.
• In large heavy skillet melt butter and olive oil over medium heat.
• Add mushrooms and onions to skillet.
• Saute until soft about 15 minutes.
• Add reserved zucchini pulp and seasonings mixing well.
• Add remaining ingredients, mixing well.
• Place reserved zucchini shells on baking sheet.
• Divide shrimp mixture evenly between zucchini shells.
• Sprinkle with parmesan cheese.
• Bake at 350 degrees for 15 minutes or until heated through.