Grilled Shrimp on Zucchini Pancake
Utilizing the abundance of Summertime zucchini and featuring Custom Culinary® Gold Label Harissa, Grilled Shrimp on Zucchini Pancake is a savory pancake of grated zucchini, eggs, ricotta and Parmesan crowned with grilled shrimp and laced with a harissa yogurt sauce.
Ingreadient
- 12 oz zucchini (about ¾ pound)
- 2 ea Eggs, large, lightly beaten
- ½ cup Panko Crumbs
- ¼ cup Ricotta
- 2 Tbsp Parmesan
- ¼ tsp Garlic Powder
- ¼ tsp Red Pepper Flakes
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 1 cup Custom Culinary® Gold Label Harissa
- ½ cup Greek Yogurt
- 18 ea Large Shrimp
- as needed Vegetable Oil for cooking
- 12 leaves Basil, fresh, Chiffonade
- 3 Tbsp Basil Oil (optional)
Direction
- Grate the zucchini on a box grater, then squeeze out the excess water.
- In a large bowl, combine the eggs, panko crumbs, cheeses and spices.
- In another bowl, combine the Harissa and yogurt. Set aside.
- Heat a sauté pan over medium heat and add a bit of oil as needed.
- When the oil is hot, but not smoking, lower the heat to medium low.
- Using a #20 scoop, portion the zucchini mixture into the pan and gently flatten into ½" thick cakes.
- Cook in batches being careful not to overload the pan.
- Cook about 2 minutes per side until browned. Keep pancakes warm in the oven.
- Grill the shrimp and gently heat the harissa-yogurt sauce.
- To serve each portion, place 1 zucchini pancake on a plate.
- Top with 3 shrimp and 2 oz. sauce.
- Garnish with the basil chiffonade and basil oil if using.
