Fish,  Recipes

Prawns and mushrooms stuffed courgettes: just performing a Christmas routine

Hola a todos!

Just six days to go! How does it sounds?

I hope that you’re all looking forward to the day to celebrate whatever has made you happy this year. I can’t see a better way to do it than gathering around a table with a nice dinner, a glass of your favourite drink and with those you love the most. So despite the pandemic is not over yet, the Omicron variant is a big concern and the fear of tougher mesures is upon us, I definitively invite you to do the biggest farewell possible to 2021. In the end, the situation ressembles little to last year-even though sometimes the news seem to show otherwise.

Christmas is moment of the year in which, when it comes to cooking, some people love stuffing food. I believe some of you have ever stuffed a turkey, haven’t you? My grandmother Rosa, for example, used to serve stuffed pork loin in many ways, like the time when she did it with egg and plums-quite a heavy meal, but absolutely delicious. However, you know in this blog I try to be considered with those who don’t eat meat at all. Hence, today’s recipe: prawns stuffed courgettes.

At the beginning of my blogging journey I cooked a similar recipe using aubergines (see here). It is a lot easier than how it looks because the oven does most of the work. You only need to be careful when you remove the flesh with the spoon-the courgette skin is delicate and you better don’t tear it. This can be a good starter for your vegetarian or pescatarian Christmas meal. Yet if you want to make it your main course feel free to do so, but you might not have enough to satisfy your appetite.


INGREDIENTS (SERVES 2 PEOPLE)

  • Courgettes (3)
  • Cold water prawns (150 g / 1 box)
  • Garlic cloves (3)
  • Mushrooms (300 g / 1 can)
  • Grated cheese of your choice (optional)
  • Crushed chillies
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. We need to empty the inside of the courgettes beforehand. Halve and put them in the oven with a pinch of salt for 10-15 minutes (200 degrees). Then, remove the flesh with a teaspoon and set aside for later.

2. In a pan, heat up some olive oil at medium heat. Slice the garlic cloves and fry them with a hint of crushed chillies. When they turn golden brown, add the prawns and fry for a couple of minutes. Chop the mushrooms in quarters and add fry them too.

3. Reduce the heat to medium-low and add the courgettes flesh. Stir frequently until everything is fully integrated. Add salt and pepper if it’s needed.

4. Stuff the courgettes using a teaspoon. If it’s your choice, grate some cheese on top-I also cracked two quail eggs I had in the fridge. Bake at 200 Celsius for five minutes or until the cheese has melted. Then, they are ready to eat.

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