Rocco's Recipes

Rocco Gets Real - A&E TV

Check out these other tasty recipes from Rocco:

Shrimp Au Poivre with Broiled Zucchini

  • 3 large zucchini, cut into bite-size chunks
  • 2 tablespoons Bertolli Extra-Virgin Olive Oil
  • salt and about 1/4 cup fresh ground black pepper
  • 1/2 stick unsalted butter
  • 1 1/4 pounds gulf shrimp - head-on, peeled and deveined
  • 1 bunch scallions, cut thinly on a bias
  • 1 10-ounce jar Tabasco Red Pepper Jelly
  • 1 tablespoon sherry vinegar
  • 1/2 cup fresh pineapple juice
Recipe

Serves 4

Preheat broiler on high. Line a baking sheet with aluminum foil. Toss zucchini with olive oil and salt and pepper. Spread out on baking sheet and broil until lightly charred and tender, about 6 minutes.

Meanwhile, heat butter over medium heat in a large saute pan. Season shrimp with salt and dredge one side in black pepper. When butter is hot and foamy, add shrimp to the pan. Cook for about 2 minutes per side or until just cooked through. Remove shrimp from pan and add scallions. Saute for about 2 minutes. Add red pepper jelly, sherry vinegar and pineapple juice to the pan and bring to a boil. Cook until slightly reduced, about 3 minutes. Serve shrimp on a bed of the broiled zucchini and spoon sauce on top.
Next On
I'm in the Doghouse
Sat, Dec. 27, 10:30A/9:30C
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