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Jumbo Shrimp with Zucchini & Horseradish

Jumbo Shrimp with Zucchini & Horseradish

30 min, Fish, Main -


  • 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 


  1. Preheat oven to 200∘C.
  2. Combine heavy cream with Maille Horseradish mustard in small bowl; set aside.
  3. 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.
  4. 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.