Serve over rice or couscous. Prep and cook the dish while rice is cooking.
1 ½ lb. large (31/40 per pound) raw, frozen shrimp, shelled and deveined, thawed. When thawed, remove tails, if desired.
2 cloves garlic, sliced
¼ cup extra virgin olive oil
2 medium zucchini, in ¼ inch slices
1/3 cup ouzo, Pernod or anisette
½ tsp salt
½ tsp dill
Freshly ground pepper to taste
Gremolata: combine and set aside
Grated zest of one lemon
4 tbsp finely chopped Italian parsley
1 clove garlic, very finely chopped
Serve with: Fresh side salad, crusty artisan bread (Panna Pugliese, Ciabatta). Pino Grigio is an appropriate wine.
Source: We invented this one for a "Sunset Magazine" competition. We didn't win, but we love the meal.
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