Sauted Shrimp w/ Zucchini and Black Truffles
I think this would be wonderful for a Summer party. I think it could be used as a starter, side or even a main course for a light meal after adding some pasta.
I liked the element of adding the truffles.
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- jumbo shrimp
- 3 medium
- zucchini (about 6 inches long)
- 8 Tbsp
- olive oil, extra virgin
- 3 Tbsp
- of sweet butter (i only use aaa) but this recipe does not specify what grade of butter
- 3 oz
- fresh black truffles (3 or 4) sliced tot he thickness of quarters
- 1/2 tsp
- sherry vinegar
- 1/4 tsp
- balsamic vinegar
1Make deep cut down the back of each shrimp to devein and butterfly them. Leave on the tail section.
3Cut the zucchini into long strips and discard the cores. Set aside.
4Season shrimp with salt.
5Saute the shrimp for about a minute on each side in a hot saute pan coated with 2 tbs of olive oil.
6Remove from the pan and keep warm.
7In another saute pan melt the butter with the remaining olive oil over medium heat.
8Add the zucchini and truffles.
9Season with salt and pepper.
10Cook gently until the zucchini is barely limp and the truffles have released their aroma.
11finish seasoning with sherry and vinegars.
12Arrange shrimp in equal portions of zucchini and truffles on each plate. Drizzle remaining "sauce" or juices over and around each serving.