SEAFOOD SHALLOTS RECIPES

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GRILLED SHRIMP WITH SHALLOTS AND FRESH THYME RECIPE - ANN ...



Grilled Shrimp with Shallots and Fresh Thyme Recipe - Ann ... image

 Healthy Grilling Recipes

Provided by Ann Chantal Altman

Yield 6

Number Of Ingredients 9

1 1/4 cups extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup light soy sauce
6 small shallots, finely chopped (about 2/3 cup)
1/3 cup thyme leaves, chopped
1 teaspoon Tabasco sauce
Salt and freshly ground pepper
2 pounds peeled and deveined medium shrimp
Mesclun and crusty bread, for serving

Steps:

  • In a large glass or ceramic baking dish, combine the olive oil with the lemon juice, soy sauce, shallots, thyme and Tabasco. Season the marinade with salt and pepper. Thread the shrimp onto skewers, then arrange them in the marinade and let the skewered shrimp stand for 15 minutes.
  • Light a grill or heat a grill pan. Cook the shrimp over moderately high heat, turning once, until just cooked through, about 3 minutes.
  • Transfer the shrimp marinade to a small saucepan and bring to a boil over moderately high heat. Remove the shrimp from their skewers and brush them lightly with the marinade. Arrange the mesclun on a serving platter and top with the shrimp. Spoon some of the marinade over the shrimp and serve at once with bread.

ZUCCHINI WITH SHALLOTS RECIPE - NYT COOKING



Zucchini With Shallots Recipe - NYT Cooking image

This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.

Provided by Pierre Franey

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small zucchini
2 tablespoons olive oil
Salt and freshly ground pepper to taste
2 tablespoons fresh bread crumbs
1 tablespoon butter
2 tablespoons chopped shallots
4 tablespoons chopped parsley

Steps:

  • Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
  • Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
  • Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

Nutrition Facts : @context http//schema.org, Calories 134, UnsaturatedFatContent 7 grams, CarbohydrateContent 9 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 449 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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