Shrimp and Sausage Stuffed Zucchini
I spent the summer of my 16th year in the south of France. During that adventure, we took a trip to visit the Potenti's, a family that was friends of the family I was staying with. It was a memorable experience and two things stuck with me:
While I wasn't fond of the zucchini, the daughters were a different story...
Anyhow, today's recipe does justice to what the French might call courgette farcie or stuffed zucchini. It was inspired by my man, Juan Castillo, who brought me some shrimp stuffed zucchini a few weeks back. While his included cheese and was served on a bed of rice and corn, I thought I'd give it a shot at "Keeping It Paleo!"
Here's how it goes:
1. Cut three zucchini in half the long way and scoop out the seed portion in the center with a spoon.
2. Transfer zucchini boats to a foil lined sheet pan and season with Kosher salt, pepper and olive oil. Then roast in a preheated 350°F oven for 10 minutes.
3. While zucchini boats are roasting, mix one egg, 12 ounces hot Italian sausage, and 12 ounces roughly chopped wild shrimp.
4. Remove zucchini from the oven and stuff with shrimp and sausage mixture.
5. Return the pan to the oven and roast for 15 minutes or until the stuffing reaches an internal temp of 165°F.
6. Transfer stuffed zucchini to individual plates, or a large platter if you're serving your family, top with salsa chipotle, mayo, and fresh cilantro.
As the Potenti's would say... "Bon Appetit!"
I've already taught you how to make my Salsa Chipotle and 5 in 5 for 5 mayo, two sauces I recommend having in the drawer of your fridge at all times. If you have them ready, then this meal goes together quickly, even if you have five daughters...
Just a reminder that until midnight today, you can get an 12 month subscription to PaleoNick.com for only $24.00. The sale ends at midnight PST, so click here to get 'er done!
"Keep It Paleo!"