Zucchini Stuffed With Shrimp Recipe

• 4 Zucchini
• 1/2 tbsp Butter
• 2 Shallots (chopped)
• 2 1/4 lbs Shrimp (raw, peeled)
• 4 sprigs Tarragon or Basil leaves (chopped)
• 1 1/4 cups Cream (light)
• 1 1/2 cups White Wine
• 2 tbsp Mustard
• Pepper to taste
• Salt to taste

• Preheat oven to 350F and grease baking dish with butter.
• Cut zucchini into narrow strips with skin lengthwise to create a striped effect.
• Cut each zucchini narrow strips into three pieces and scoop out and discard some of the flesh. Now steam for 10 minutes.
• Melt butter in a skillet, and add shallots. Cook over low flame, stirring occasionally for 5 minutes.
• Next pour in wine and cook for additional 5 minutes.
• Mix shrimp and chopped sprigs or leaves, add salt and pepper, and cook for 3-5 minutes, until shrimp is dense. Remove from pan and keep lukewarm.
• Add cream and mustard into the pan and simmer for 10 minutes.
• Chop the remaining tarragon or basil.
• Arrange zucchini into greased baking dish and bake for 10 minutes.
• Mix shrimp to the cream sauce and remove the pan from the heat.
• Add in chopped tarragon.
• Stuff zucchini with shrimp and pour the sauce over them.