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sauted shrimp w/ zucchini and black truffles

(1 rating)
stephcarbrey avatar
Recipe by
MiMi's Momma
@stephcarbrey
Greater Chi, IL

In going thru a very old recipe box that I had used when I began collecting recipes, I came across this one. I think this would be wonderful for a Summer party. I think it could be used as a starter, side or even a main course for a light meal after adding some pasta. I liked the element of adding the truffles.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For sauted shrimp w/ zucchini and black truffles

  • 12
    jumbo shrimp
  • 3 md
    zucchini (about 6 inches long)
  • 8 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    of sweet butter (i only use aaa) but this recipe does not specify what grade of butter
  • 3 oz
    fresh black truffles (3 or 4) sliced tot he thickness of quarters
  • 1/2 tsp
    sherry vinegar
  • 1/4 tsp
    balsamic vinegar

How To Make sauted shrimp w/ zucchini and black truffles

  • 1
    Make deep cut down the back of each shrimp to devein and butterfly them. Leave on the tail section.
  • 2
    Set aside.
  • 3
    Cut the zucchini into long strips and discard the cores. Set aside.
  • 4
    Season shrimp with salt.
  • 5
    Saute the shrimp for about a minute on each side in a hot saute pan coated with 2 tbs of olive oil.
  • 6
    Remove from the pan and keep warm.
  • 7
    In another saute pan melt the butter with the remaining olive oil over medium heat.
  • 8
    Add the zucchini and truffles.
  • 9
    Season with salt and pepper.
  • 10
    Cook gently until the zucchini is barely limp and the truffles have released their aroma.
  • 11
    finish seasoning with sherry and vinegars.
  • 12
    Arrange shrimp in equal portions of zucchini and truffles on each plate. Drizzle remaining "sauce" or juices over and around each serving.
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