6 shrimp (800 g)
6 tablespoons of olive oil
1 tablespoon of chopped parsley
1 sprig of thyme, finely chopped
1/4 cup of chopped chives
1 tablespoon of chopped green onion
2 zucchinis
1 red bell pepper, seeded
2 cloves of garlic, minced
150 g of shellfish with shells
1 tomato, seeded, cut into strips
1 cup of dry white wine
1 cup of water
1 1/2 tablespoons of unsalted butter at room temperature
1 1/2 tablespoons of all-purpose flour
`Salt and black pepper to taste`
6 shrimp (800 g)
6 tablespoons of olive oil
1 tablespoon of chopped parsley
1 sprig of thyme, finely chopped
1/4 cup of chopped chives
1 tablespoon of chopped green onion
2 zucchinis
1 red bell pepper, seeded
2 cloves of garlic, minced
150 g of shellfish with shells
1 tomato, seeded, cut into strips
1 cup of dry white wine
1 cup of water
1 1/2 tablespoons of unsalted butter at room temperature
1 1/2 tablespoons of all-purpose flour
`Salt and black pepper to taste`
1- Place the fish in a refrigerator and marinate with 2 tablespoons of olive oil mixed with parsley, thyme, chives, and green onion
Reserve. Reserve
2- With a small, sharp knife or a mandoline, cut the zucchini and red bell pepper into thin strips (julienne)
Sear off 1 tablespoon of butter, add the zucchini and red bell pepper, and sauté for a few minutes until they are crispy
Temper, remove from heat, and reserve
3- Sauté the garlic in the remaining butter, add the shellfish with shells, and sauté for a few minutes
Add the tomato and season with salt and black pepper
Add the white wine and water, cover, and simmer for 10 minutes at moderate heat (the sauce should not reduce too much)
Strain the shellfish through a fine-mesh sieve
Pour the sauce into a pan and bring to a boil
Whisk in the butter mixed with flour until it thickens, season if necessary
4- Prepare a greased grill or broiler and place the shrimp portions
Cook for both sides, then season and serve with the vegetables and shellfish sauce hot
The dish serves 6 and has approximately 411 calories per serving.
