YOUR SOLIN GENERATED RECIPE
Crispy Garlic-Herb Pan Seared Zucchini with Shrimp & Poached Egg
Enjoy a vibrant and flavorful dish featuring perfectly pan seared zucchini, garlic, and fresh herbs, topped with succulent shrimp and a delicately poached egg. This harmonious combination offers a delightful crunch and rich umami notes, making it a versatile option for any meal of the day.
INGREDIENTS
1 medium Zucchini
7 ounces Shrimp (peeled, deveined)
1 large Egg
1 tablespoon Olive Oil
3 cloves Garlic, minced
2 tablespoons Fresh Herbs (parsley & basil), chopped
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Slice the zucchini into rounds about 1/4 inch thick.
In a bowl, toss the zucchini with half the olive oil, minced garlic, salt, and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil. Lay the zucchini slices in the skillet and sear until they are golden and crispy on both sides, about 3-4 minutes per side.
Remove the zucchini from the skillet and set aside on a warm plate.
In the same skillet, add the shrimp and a squeeze of lemon juice. Sauté until the shrimp turn pink and are cooked through, around 2-3 minutes per side. Season with salt and pepper.
Meanwhile, poach the egg by simmering water in a small pan, then gently lowering the egg in and cooking for about 3 minutes until the white is set and the yolk remains runny.
Plate the crispy zucchini, top with the sautéed shrimp, and gently place the poached egg on top.
Finish with a sprinkle of fresh herbs and an extra drizzle of lemon juice before serving.