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ROASTED SHRIMP WITH CARMELIZED ZUCCHINI




Source of Recipe


Southwest - Chef Ben Berryhill


Recipe Introduction


Pairs well with Redwood Creek Syrah




List of Ingredients




Makes 4 servings

1 pound large shrimp, shell-on
8 cloves garlic, peeled
8 baby zucchini
1 tablespoon olive oil
1 red onion, peeled and cut into rings
2 Serrano chiles, stems and seeds removed,
then minced
4 tablespoons fresh cilantro, minced
1 tablespoon freshly squeezed lime juice
8 tablespoons hot melted butter





Recipe



1. To prepare the shrimp, with a very sharp paring knife split each one down the back through the shell. Leave the legs intact. Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side. Arrange the split shrimp in a single layer on a sheet pan. Cover and refrigerate until ready.

2. In a small saucepot, combine the garlic and enough water to cover them. Bring the water to a boil, then lower to simmer until the garlic cloves are soft (about 20-30 minutes). Drain off the water. Allow to cool.

3. Mash the cooked garlic. Set aside.

4. Cut the zucchini in half lengthwise. Brush with olive oil. Heat a heavy skillet until very hot. Add the zucchini slices and sear. Do not overcook. Set aside.

5. Cook the red onion slices in the hot skillet until lightly caramelized.

6. Just before roasting the shrimp, combine the mashed garlic with the minced Serrano chiles, minced cilantro, lime juice and melted butter.

7. Remove the shrimp from the refrigerator and brush on some of the garlic cilantro butter. Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes, depending on the broiler and height of the rack). Reserve the remaining cilantro garlic butter for the presentation.

8. Divide and arrange the zucchini slices on the bottom of four dinner plates. Arrange the shrimp over the zucchini. Drizzle the extra cilantro butter over the shrimp and the zucchini. Garnish with the red onion.