15 Garlic Clove Shrimp & Zucchini
(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
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!
looks pretty tasty!
and on the subject of "Shrimp for Dinner," here's a link to my latest obsession: Shrimp with Dandelion Greens.
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.
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.
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