Chef Emma, at Sur la Table, introduced me to this Zucchini Carpaccio recipe and I just fell in love with it. The flavors are so fresh and delicious, and perfectly seasonal! I matched it up with some simple but tasty Shrimp Scampi.
How To Make It
Zucchini Carpaccio
- 2 zucchini
- a good sized handful of arugula
- juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon diced blanched almond slivers
- 2 tablespoons freshly grated Romano cheese
- salt and pepper
Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel. Toss all ingredients together reserving 1 tablespoon of cheese and a little of the almonds to sprinkle on top. I made this ahead of time in order to let it marinade in the fridge for about 20 minutes. It was just delicious!
Shrimp Scampi
- 1/2 cup butter
- 3 cloves garlic, minced
- juice of one lemon
- 1 pound fresh shrimp
- 2 tablespoons fresh parsley, minced
Melt butter and saute garlic. Add the lemon juice, shrimp and parsley. Cook until shrimp is pink and firm. Plate shrimp and drizzle sauce over. Yum!