Fish and mussels
Want to try completely different cannelloni? In this case, consider the recipe we offer: some appetizing zucchini cannelloni that will appeal to even the smallest. In addition, its vegetable filling and tails of garlic shrimp will give it a special touch to the taste.
If you want to impress with a simple, tasty and exquisite dish, look no further! Here is the recipe you are looking for. Its result will leave you speechless!
Whether you are looking for an aperitif to enjoy with your family, or if you are looking for an appetizer for every day, these delicious zucchini cannelloni will be perfect! You just have to prepare the vegetables for the filling and a few tasty shrimp tails. We will tell you about the development process below. Let’s do this!
Ingredients (2 people):
- 500 g of shrimp tails prepared with Aguinamar garlic
- 1 spring onion
- 1 large carrot
- 1 stalk of celery
- 2 zucchini
- 3 cloves garlic
- 1/2 tablespoon flour
- 200 ml cooking cream
- basil leaf
- ground black pepper
- olive oil
Preparation of the recipe for zucchini cannelloni stuffed with shrimp and vegetables:
Finely chop the garlic, onion and celery cloves. Peel and also cut the carrots and zucchini into very small cubes.
Put a pan with oil and when it is hot, add the garlic and chopped onion. He started everything without stopping to stir,, because it is so thinly sliced, it is easy to burn. When the onion turns golden brown, add the carrot and celery.
Stew and add the diced zucchini. Add salt to taste and stew for about 10 minutes until the zucchini are soft.
Cut the shrimp tails with Aguinamar garlic sauce and add them to the pan. Stir for a few minutes to integrate all flavors.
To make béchamel,, remove the vegetables from the pan without cleaning it (to take advantage of the taste of these) add a little more oil if necessary. Start by adding the flour and stirring for a minute (to eliminate the raw taste). Pour the cream and stir without stopping until it starts to thicken.
When you get a slightly denser texture, add the vegetables we removed before and stir well for a few minutes so that the flavors mix well. Remove from the heat and keep it while we cook the cannelloni.
Cut the remaining zucchini with a mandolin so that they are neither too thick nor too thin. To soften the zucchini and shape the zucchini, bake them for about 2 minutes on each side on a wire rack.
Spread three slices of zucchini next to each other to make cannelloni. Add a few tablespoons in the center of them and place a few basil leaves on top. Roll up and cover the shrimp filling with the zucchini.
Repeat the process with the sheets and the rest of the filling. Serve zucchini cannelloni stuffed with vegetables and shrimp and enjoy their exquisite taste.
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Thanks for reading.
David from 55000 Recipes