Sauted Shrimp w/ Zucchini and Black Truffles

Sauted Shrimp W/ Zucchini And Black Truffles Recipe

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MiMi's Momma


In going thru a very old recipe box that I had used when I began collecting recipes, I came across this one.
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.


★★★★★ 1 vote

15 Min
25 Min


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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

How to Make Sauted Shrimp w/ Zucchini and Black Truffles


  • 1Make deep cut down the back of each shrimp to devein and butterfly them. Leave on the tail section.
  • 2Set aside.
  • 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.

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About Sauted Shrimp w/ Zucchini and Black Truffles

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