INGREDIENTS
This is what you need for 2-3 servings:
- 2 medium-large zucchinis
- 2-3 cups salad shrimp, tail-off
- 2 cups béchamel leeks
- 1-2 cups diced potatoes, cooked
- 1 thick NY strip steak, 1 lb.
- olive oil
- S&P, spices of your choice
Pic1: NY strip steak, stuffed zucchini boatsDirections
2020-08-08
Pic2-4: shrimp, béchamel leeks, diced boiled potatoes- Stir-fry shrimp until beginning to darken. This enhances the shrimp flavor.
- Stir in the béchamel leeks.
- Stir in the diced potatoes.
- Warm through.
Pic5-7:
zucchinis- Wash 2 larger zucchinis.
- Cut in half lengthwise. (Pic6)
If the zucchini halves keep tipping over, cut a little slice from the bottom to get a flat surface. - Scoop the insides with a melon baller.
- Spoon the shrimp mixture in the zucchinis. (Pic7)
- Season to taste. Optionally sprinkle with melting cheese.
Pic8-10:
cook & serve- Preheat the broiler oven.
- Arrange the stuffed zucchinis and steak on a greased cooking plate. (Pic8)
- Bake for 10 minutes under the broiler. (Pic9)
- Serve and enjoy.
Pic11-13: served- At 550 ºF, even a thick steak is cooked throughout in that short time. (Pic11)
- The zucchini boats were delicious. They could be served as a main meal instead of side dish.
- Roasted corn, looking good, tasting good.