Indulge in a culinary journey with our tantalizing recipes featuring prawns, jumbo shrimp, zucchini, and the luscious Gorgonzola sauce. These delectable dishes are a symphony of flavors that will dance on your palate. From the classic Prawn and Zucchini in Gorgonzola Sauce, where tender prawns and zucchini are enveloped in a creamy Gorgonzola sauce, to the more adventurous Jumbo Shrimp and Zucchini Gratin, where succulent shrimp and zucchini are baked in a rich Gorgonzola cheese sauce, each recipe offers a unique taste experience. Don't miss the Prawn and Zucchini Risotto, a delightful combination of prawns, zucchini, and Gorgonzola cheese in a creamy risotto, or the Prawn and Zucchini Pasta, where flavorful prawns and zucchini are tossed in a luscious Gorgonzola sauce and served over pasta. And for a vegetarian twist, try the Zucchini and Gorgonzola Bake, a medley of zucchini, Gorgonzola cheese, and breadcrumbs baked to perfection.
Here are our top 3 tried and tested recipes!
MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI
Steps:
- In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
- Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
- In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
- Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
- Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
- Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.
Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving
PRAWN (JUMBO SHRIMP) AND ZUCCHINI IN GORGONZOLA SAUCE
A warm comforting dish that came from inspiration of a box of black rice and some leftover frozen prawns. It is rather quick and easy but doesn't taste like it! Not at all low fat but you have to spoil yourself sometimes! :) Goes great with Forbidden rice risotto, but would be nice on top of pasta as well.
Provided by Tea Girl
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan on medium high heat and add prawns. Cook for about a minute.
- Add the zucchini, garlic, and sherry and saute, stirring, for about 4 to 5 minutes until zucchini is crisp-tender and prawns cooked through.
- Over medium heat, melt butter in a small pan and heat the cream until steaming.
- Stir in the Gorgonzola cheese until it melts; add the nutmeg, salt and pepper (TASTE IT FIRST! It might be salty enough depending on the gorgonzola you use).
- Pour sauce over zucchini and prawns and serve immediately with a rice dish or with pasta.
Nutrition Facts : Calories 683.7, Fat 59.4, SaturatedFat 34.7, Cholesterol 276.6, Sodium 1379.5, Carbohydrate 11.5, Fiber 2.2, Sugar 5.8, Protein 27.9
GORGONZOLA SHRIMP PASTA
This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.
Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.
Tips:
- Use fresh and high-quality ingredients: This will greatly impact the overall flavor of the dish. Look for plump and firm prawns, tender zucchini, and a creamy and flavorful Gorgonzola cheese.
- Don't overcook the prawns: Prawns cook very quickly, so be careful not to overcook them or they will become tough and rubbery. Cook them for just a few minutes per side, or until they are opaque and pink in the center.
- Use a good quality Gorgonzola cheese: The Gorgonzola cheese is the key ingredient in this sauce, so it's important to use a good quality cheese. Look for a cheese that is creamy and flavorful, with a strong blue cheese flavor.
- Serve immediately: This dish is best served immediately, as the prawns and zucchini will lose their flavor if they are allowed to sit for too long.
Conclusion:
This prawn, jumbo shrimp, and zucchini in Gorgonzola sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The prawns and zucchini are cooked to perfection and the Gorgonzola sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.
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