Shrimps and zucchini appetizers

Shrimps and zucchini appetizers

If you are planning a romantic dinner with your partner, than you should light the candels, put some good music on, prepare two glasses of a very good white wine and cook this delicious appetizers. It is a very light dish, ideal for summer evenings. Your partner will adore it.


  • 1 long local zucchini, sliced lenghtwise
  • 16 schrimp tails, 3/4 peeled
  • 3 cloves of garlic, choped
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp parsley, chopped
  • 1/3 cup lemon juice
  • ½ cup white wine
  • Salt to taste
  • 15 g of Parmiggiano Reggiano


Wash the zucchini and slice it lenghtwise. Heat extra virgin olive oil in large pan over medium heat. Add zucchini slices on oil and a pinch of salt. Cook for 2 minutes on both size. When zucchini slices are cooked put them on a plate.

In the same pan put peeled shrimp tails. Stir well and cook for 5 minute. Add white wine and when the wine evaporates add lemon juice. Stir for another 2 minutes and add chopped garlic cloves and a pinch of Parmiggiano Reggiano cheese. Cook for another 1 minute. Take off from heat.

Take one slice of zucchini from the plate and wrap it around the shrimp. Place this combination on a white long plate. Repeat this procedure till shrimp tails are finished. Decorate the wraped shrimps with chopped parsley and Parmigiano Reggiano cheese. Serve them immediately.


I used in this recipe:

Extra Virgin Olive Oil

Extra Virgin Olive Oil Čok


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