Shrimp Stuffed Zucchini

While trying to decide what to have for dinner tonight, I remembered the list of shrimp recipes Wayne sent me a few months ago. We really liked Cajun Shrimp and Honey Walnut Shrimp, and I imagine we'll like these Shrimp Boats as well, and that they'll be a great alternative to our regular Stuffed Zucchini recipe.

Shrimp Zucchini Boats

Cut a couple of zucchini in half lengthwise and scoop out the center flesh (chopping and setting it aside). Drizzle with olive oil and season with salt, pepper and thyme. Bake at 350 degrees for 20 minutes, until tender. While it's cooking, saute some shrimp in a bit of butter until cooked through. Then add the zucchini, along with some chopped tomatoes and garlic, and cook a few more minutes. Stir in some cream and Parmesan cheese and a bit of lemon juice. Spoon this mixture into the cooked zucchini boats and top with Mozarella and additional Parmesan cheese. Bake another 10 minutes and serve warm.

I chose that recipe because there's zucchini in the refrigerator that needs to be used, but so that I don't have to scroll through the entire slideshow next time, here are a few more options that look intriguing.

Garlicky Shrimp Zoodles (also uses zucchini)

Balsamic-Glazed Shrimp with Quinoa 

Shrimp and Couscous (needs fresh snap peas)

Foil-Pack Butter Garlic Shrimp (perfect for a barbecue in the park)