Ingredients with Measurements:
- 1 lb. fresh shrimp, peeled and deveined
- 2 medium zucchinis, sliced lengthwise
- 1 lb. cappon magro (a traditional Ligurian dish made with fish, vegetables, and a hard-boiled egg sauce)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Grill or grill pan
- Large mixing bowl
- Whisk
- Large serving platter
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Add the peeled and deveined shrimp to the bowl and toss to coat in the marinade. Set aside.
4. Place the sliced zucchinis on the grill and cook for 2-3 minutes on each side, until grill marks appear. Remove from the grill and set aside.
5. Place the marinated shrimp on the grill and cook for 2-3 minutes on each side, until pink and cooked through. Remove from the grill and set aside.
6. Arrange the cappon magro on a large serving platter.
7. Top the cappon magro with the grilled zucchinis and shrimp.
8. Drizzle any remaining marinade over the top of the dish.
9. Sprinkle chopped fresh parsley over the top of the dish.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 400mg
Sugar: 4g
Substitutions for ingredients:
- Shrimp can be substituted with scallops or any other seafood of your choice.
- Zucchini can be substituted with any other grilled vegetable of your choice.
- Cappon magro can be substituted with any other seafood salad or salad of your choice.
Variations:
- Add grilled asparagus or bell peppers to the dish for added flavor and texture.
- Substitute the cappon magro with a bed of mixed greens for a lighter dish.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to not overcook the shrimp or they will become tough and rubbery.
- Allow the zucchinis to cook until they have grill marks on both sides for added flavor.
- Serve the dish with a side of crusty bread to soak up any remaining marinade.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the dish on a large platter with a sprig of fresh parsley on top for added color.
Garnishes:
Sprinkle chopped fresh parsley over the top of the dish for added flavor and color.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting Advice:
If the shrimp are sticking to the grill, brush the grill with a little bit of oil before cooking.
Food Safety Advice:
Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food History:
Cappon magro is a traditional Ligurian dish that dates back to the 17th century. It was originally served as a meatless dish during Lent and has since become a popular seafood salad.
Flavor Profiles:
This dish is light and refreshing with a tangy lemon and garlic marinade, paired with the sweetness of the shrimp and the smokiness of the grilled zucchinis.
Serving Suggestions:
Serve as a main dish for a light summer meal or as a side dish for a larger seafood feast.
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Region: Italian