Sauted Shrimp w/ Zucchini and Black Truffles

Sauted Shrimp W/ Zucchini And Black Truffles

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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


  • 12
    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


  1. Make deep cut down the back of each shrimp to devein and butterfly them. Leave on the tail section.
  2. Set aside.
  3. Cut the zucchini into long strips and discard the cores. Set aside.
  4. Season shrimp with salt.
  5. Saute the shrimp for about a minute on each side in a hot saute pan coated with 2 tbs of olive oil.
  6. Remove from the pan and keep warm.
  7. In another saute pan melt the butter with the remaining olive oil over medium heat.
  8. Add the zucchini and truffles.
  9. Season with salt and pepper.
  10. Cook gently until the zucchini is barely limp and the truffles have released their aroma.
  11. finish seasoning with sherry and vinegars.
  12. Arrange 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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