Shrimp in Cream Sauce and Zucchini Gratin Recipe
Tiger prawns in creamy sambuca sauce with zucchini casserole. From myself, I want to say that the shrimp turned out to be very tender, and the taste of gratin is just great! You should definitely try to cook this dish.
Servings
3
Cook Time
80minutes
Servings
3
Cook Time
80minutes
Ingredients
Instructions
  1. So, you need to start with cooking the grill, while it is in the oven, you will get the shrimp. Cut the zucchini in half lengthwise, then cut into slices.
  2. Fry them in olive oil with salt, pepper and thyme.
  3. Place the zucchini in a baking dish so that the layer height is 1.5 cm. I used a muffin mold, you can put it in any other one, and then just cut it into portions.
  4. Mix cream with eggs. Pour into the mold. Bake in the oven for 50-60 minutes at 140C. Remove from the oven and let stand for 15 minutes. (I baked for about 45 minutes, since I used a different mold.)
  5. Now let’s get on with the shrimp. Peel the shrimps, season them with salt and pepper.
  6. Bulgarian pepper and tomatoes cut into small cubes. (It seemed to me that somehow there were not enough vegetables in the recipe. I put some more – about 20 grams of pepper and 30 grams of tomatoes).
  7. Fry the shrimp in a hot frying pan with olive oil on both sides.
  8. Put the shrimp in a frying pan, add pepper, tomatoes and simmer.
  9. Pour in the sambuca and put it on the fire. It looked great! (There should be almost no liquid left in the pan.)
  10. Pour in the cream and boil the mixture until the consistency of the sauce.
  11. Put the shrimp in a saucepan and bring to a boil. I’m sprinkling the shrimp with lemon! As a big sour lover) Serve with a glass of cold white wine! Have a nice dinner!
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