Yield ~ 8 servings
2¾ lbs. |
Shrimp ~ size -21/25, peeled & deveined |
1.25 kg |
4 cups |
Court Bouillon |
1 L |
|
|
|
4 medium |
Green Zucchini |
4 medium |
1 cup |
Buttermilk |
250 mL |
½ cup |
Light Sour Cream 1% |
125 mL |
½ cup |
Light Plain Yogurt 1% |
125 mL |
2 Tbsp. |
Dill ~ chopped |
30 mL |
1 Tbsp. |
Chives ~ chopped |
15 mL |
1 tsp. |
Worcestershire Sauce |
5 mL |
|
Black Pepper |
|
½ tsp. |
Salt |
2 mL |
Here’s How!
 Poach the shrimps in simmering court bouillon until cooked - just a few minutes. Remove from the cooking liquid and allow to cool. Place cool shrimps back in the cool cooking liquid and refrigerate until required. Shrimps can be cooked a day in advance.
Prepare the zucchini by slicing them lengthwise into ribbons resembling fettuccini. Steam in a microwave or stove-top steamer until tender crisp, cool.
In a bowl, combine the buttermilk, sour cream, yogurt, dill, chives, Worcestershire sauce, black pepper and salt until well mixed. Carefully stir in the zucchini.
To serve, place some sauce coated zucchini on a plate and top with the chilled shrimp. Side with a lemon or lime wedge and a sprig of dill.
Calories (kCal) 215.56, Fat (g) 3.58, Cholesterol (mg) 240.51, Protein (g) 35.86, Carbohydrate (g) 8.92, Fibre (g) 1.87, Saturated Fat (g) 0.97, Mono Fat (g) 0.60, Poly Fat (g) 1.13, % Fat 15.25, % Protein 67.87, % Carbohydrate 16.88
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