15 Garlic Clove Shrimp & Zucchini

[GrillingFool]

(Invented for last night's dinner)

FIFTEEN CLOVES??? Yup, and it doesn't overpower the dish, either!

15 cloves of garlic, sliced very thin
1/2 inch fresh ginger, minced
2 inches lemongrass, minced
1/2 stick of real butter
3 5 inch zucchini, sliced diagonally 1 inch thick
12 cherry tomatoes, sliced in half
1/2 pound shrimp (I used pre-cooked)
3/4 cup chicken stock
cornstarch for thickening
salt

Saute the garlic, lemongrass and ginger in the melted butter for about 3 minutes. Add the zucchini, saute for another 3-4 minutes. Add shrimp, tomatoes, chicken stock, mix well. Cover and let simmer about 5 minutes. Mix 2-3 tsp cornstarch with a small amount of water or stock, add to boiling sauce and stir till thickened. Salt to taste. Serve on linguini. This got "good enough for restaurant fare", our highest award!

[ChefJune]

looks pretty tasty!

and on the subject of "Shrimp for Dinner," here's a link to my latest obsession: Shrimp with Dandelion Greens.

[MexicoKaren]

Oh gosh, that looks GOOD. I cannot get lemongrass, so would probably substitute chives for the color (I know, I know, different flavor.) DH would love this - thanks for the recipe.

[GrillingFool]

You might use a bit of lemon zest or a tiny shake of lemon pepper seasoning, or even a dash of lemon juice. The lemongrass was a noticeable but very light flavor component.