Stuffed Zucchini with Shrimp and Egg

Name: Stuffed Zucchini with Shrimp and Egg
Ingredients: 6 small zucchinis (150g each); 1/2 cup white vinegar; 2 tablespoons of garlic; salt to taste; 1 sprig of parsley; water; 1/2 kg shrimp; 4 hard-boiled eggs, diced; 2 stalks of celery, diced; 1/3 cup mayonnaise; 4 tablespoons of mustard; celery leaves for garnish

1
6 small zucchinis (150g each)
2
1/2 cup white vinegar
3
2 tablespoons of garlic
4
salt to taste
5
1 sprig of parsley
6
water
7
1/2 kg shrimp
8
4 hard-boiled eggs, diced
9
2 stalks of celery, diced
10
1/3 cup mayonnaise
11
4 tablespoons of mustard
12
celery leaves for garnish

Ingredients

1
6 small zucchinis (150g each)
2
1/2 cup white vinegar
3
2 tablespoons of garlic
4
salt to taste
5
1 sprig of parsley
6
water
7
1/2 kg shrimp
8
4 hard-boiled eggs, diced
9
2 stalks of celery, diced
10
1/3 cup mayonnaise
11
4 tablespoons of mustard
12
celery leaves for garnish

Directions

1
Do 4 hours before serving or the night before
2
Cut the zucchinis in half lengthwise
3
Remove the insides, leaving only a 0.5 cm thick shell (reserve the removed parts for salad)
4
In a refrigerator-safe bowl that can hold the zucchinis in a single layer, mix together the vinegar, garlic, and 1 tablespoon of salt
5
Place the zucchinis in the mixture, cover, and refrigerate for 3 hours, flipping the zucchinis occasionally
6
Bring to a boil in a large pot with 1 liter capacity, with 1 cup of water, parsley sprig, and 1 tablespoon of salt
7
Clean the shrimp, removing both the head and tail, and cook them
8
Remove the pot from heat, use a slotted spoon to remove the shrimp, and place them in a medium bowl
9
Cover well and refrigerate
10
Thirty minutes before serving, drain the zucchinis
11
Dice the cooked shrimp and eggs
12
Mix together in a medium bowl, carefully, the shrimp, eggs, celery, mayonnaise, mustard, and 1/2 teaspoon of salt
13
Fill this mixture into the zucchini halves
14
Arrange on a platter and garnish with celery leaves or parsley.