Jumbo Shrimp with Zucchini & Horseradish
Ingredients
- 113ml thick or whipping cream
- 5 tbsp. Maille Horseradish mustard
- 3 tbsp Maille Olive oil
- 5 medium courgette, cut into thin lengthwise strips
- 18 jumbo shrimp, peeled and deveined (tails on)
- 57g shredded cheddar cheese
Preparation
- Preheat oven to 200∘C.
- Combine heavy cream with Maille Horseradish mustard in small bowl; set aside.
- Heat Maille Olive oil in large non-stick skillet over medium-high heat and cook courgette, in batches, stirring occasionally, until golden and almost tender. Transfer zucchini to shallow 2-quart casserole or 4 individual casserole dishes. Drizzle with mustard sauce, then sprinkle with cheese. Bake 5 minutes or until cheese is melted.
- Meanwhile, add shrimp to same skillet and cook over medium-high heat until shrimp turn pink, turning occasionally.
To serve
Top with shrimp just before serving.