Shrimp Creole in Zucchini Boats Featuring Sciabica Lemon Extra Virgin Olive Oil

Shrimp Creole in Zucchini Boats

Featuring Sciabica's Lemon Extra Virgin Olive Oil

by Linda Mire

inspired by the many Zucchini Boat pictures on Pinterest

For the Creole:

2  Tablespoons Sciabica's Lemon Extra Virgin Olive Oil

1 medium green pepper, chopped in to bite size pieces

1 medium red pepper, chopped in to bite size pieces

1 medium white onion, chopped in to bite size pieces

3 stalks of celery, chopped in to bite size pieces

10 ounce can of tomatoes with green chilies (I used Ro’tel)

12 ounce can of tomato paste

½ cup of Riesling white wine

1 to 1 ½ cups of low sodium chicken broth

1 Tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon Slap Ya Mama Hot Cajun Seasoning

1 Tablespoon garlic powder

1 bay leaf

juice from one lemon

2 pounds of peeled, cleaned, cooked shrimp

For the Zucchini Boats:
1/3 cup Sciabica's Lemon Extra Virgin Olive Oil 

3 large, long, green zucchini

Sea Salt

Pepper

For Garnish:
Fennel Pollen 

Slap Ya Mama Hot Cajun seasoning

Directions for the Creole:

1.   Heat olive oil in large Dutch oven.

2.  Add green pepper, red pepper, onion and celery.  Saute for 4-5 minutes, until tender.

3.  Add tomatoes & green chilies, tomato paste, wine and 1 cup of the chicken broth.  Reduce your heat to low, stirring frequently.

4.  Add all the other ingredients.

5.  Simmer for 20 minutes, continuing to stir frequently.  Your Creole is done when your shrimp is pink.

For the Zucchini Boats:
1.  Wash and dry your zucchini.

2.  Trim the ends off and cut your zucchini in half lengthwise.  Scoop the pulp out, leaving about ½ inch on the sides and bottom (save pulp for soup or bread).

3.  Line a cookie sheet with parchment paper.

4.  Place zucchini halves on lined cookie sheet and brush generously with olive oil.  All sides.  Lightly sprinkle with sea salt & pepper.

5.  Bake on 350 for 15-20 minutes.  You want it fork tender, but not mushy.

To assemble:
1.  Fill each zucchini half with creole.

2.  Sprinkle Slap Ya Mama and fennel pollen on each.

3.  Serve.