ZUCCHINI-SHRIMP COQUILLES

      Title: ZUCCHINI-SHRIMP COQUILLES
  Categories: Shrimp, Seafood, Main
       Yield: 4 Servings
  
       1 tb Butter
       1 lb Shrimp, peeled, deveined
       2 md Zucchini, sliced 1/2-in
            Thick
     1/4 c  Dry white wine
       1 c  Water
     1/2 ts Fennel seed
   1 1/2 c  Bercy sauce hot
       3 tb Breadcrumbs
            Juice of 1 lemon
            Salt and pepper to taste
            Few drops of tabasco
  
   1) Grease bottom of deep skillet with butter. add shrimp, zucchini,
   wine, water, fennel seed and lemon juice. Cover and bring to boiling
   point over medium heat.
   
   2) Turn shrimp over and continue cooking 1 minute longer over medium
   heat, covered
   
   3) Using slotted spoon, remove shrimp and zucchini from skillet and
   set aside.
   
   4) Bring liquid in skillet to boil; do not cover. Continue cooking 5
   minutes over high heat to reduce by 3/4.
   
   5) Mix in bercy sauce, salt, pepper, and tabasco. Cook 1-2 minutesover
   medium heat.
   
   6) Replace shrimp and zucchini in sauce and mix well.
   
   7) Spoon mixture into scallop shells and topp with breadcrumbs. Broil
   in oven for several minutes or until hot.
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