Butter-garlic shrimp with zucchini sticks

This butter garlic shrimp with zucchini sticks is a delicious, simple, and elegant dish that combines tender, flavorful shrimp sautéed in rich butter and white wine with crispy, oven-baked zucchini fries coated in a savory Parmesan crust. The shrimp are gently cooked to perfection with fresh parsley and a hint of garlic, creating a fragrant and mouthwatering main, while the zucchini sticks add a satisfying crunch and a healthy twist. Perfect for a quick weeknight dinner or a sophisticated appetizer, this recipe offers a wonderful balance of textures and tastes that will impress any seafood lover.

Ingredients:

• 700 g peeled shrimp, washed and cleaned of legs
• 1 bunch of parsley
• 1 glass white wine
• 100 ml vegetable broth
• 100 g butter
• 2 zucchinis (or courgettes), cut like French fries
• 2 eggs
• About 2 handfuls of flour mixed with grated Parmesan (around 100 g)
• Salt and pepper

Preparation:
In a large wok, heat the butter over high heat. Once melted, add the shrimp and stir, allowing them to brown slightly. Pour in the white wine and vegetable broth, then season with salt and pepper. Reduce the heat and let the shrimp cook gently for about 10 minutes, being careful not to overcook them.

Chop the parsley finely and add it to the wok. Stir for another minute, then remove from heat.

For the zucchini sticks, dip each strip into beaten eggs seasoned with salt and pepper. Next, coat them in the flour and Parmesan mixture, then dip them once more in the egg wash. Place the zucchini sticks a few centimeters apart on a baking tray lined with parchment paper.

Bake in a preheated oven at 160°C (320°F) for about 10 minutes or until golden brown.

Remove from the oven and serve alongside the shrimp.

If you try the recipe, let me know how you liked it! 😊

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