Prawn (Jumbo Shrimp) and Zucchini in Gorgonzola Sauce

Name: Prawn (Jumbo Shrimp) and Zucchini in Gorgonzola Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3-4 serving(s)
Ingredients: 3 teaspoons extra virgin olive oil; 250 g prawns or 250 g jumbo shrimp, raw; 2 large zucchini, cut in small cubes; 1 garlic clove, minced; 1 tablespoon dry sherry; 2 tablespoons butter; 1 cup heavy cream; 6 ounces gorgonzola, crumbled; 1/8 teaspoon nutmeg; salt; pepper

Submitted by Tea Girl

"A warm comforting dish that came from inspiration of a box of black rice and some leftover frozen prawns. It is rather quick and easy but doesn't taste like it! Not at all low fat but you have to spoil yourself sometimes! :) Goes great with Forbidden rice risotto, but would be nice on top of pasta as well."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 3-4

ingredients

3 teaspoons extra virgin olive oil
250 g prawns or 250 g jumbo shrimp, raw
2 large zucchini, cut in small cubes
1 garlic clove, minced
1 tablespoon dry sherry
2 tablespoons butter
1 cup heavy cream
6 ounces gorgonzola, crumbled
¹⁄₈ teaspoon nutmeg
salt
pepper

directions

Heat oil in a large pan on medium high heat and add prawns. Cook for about a minute.
Add the zucchini, garlic, and sherry and saute, stirring, for about 4 to 5 minutes until zucchini is crisp-tender and prawns cooked through.
Over medium heat, melt butter in a small pan and heat the cream until steaming.
Stir in the Gorgonzola cheese until it melts; add the nutmeg, salt and pepper (TASTE IT FIRST! It might be salty enough depending on the gorgonzola you use).
Pour sauce over zucchini and prawns and serve immediately with a rice dish or with pasta.

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RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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