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Grilled Shrimp on Zucchini Pancake

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.


What You'll Need

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)
PREPARATION

  1. Grate the zucchini on a box grater, then squeeze out the excess water.
  2. In a large bowl, combine the eggs, panko crumbs, cheeses and spices.
  3. In another bowl, combine the Harissa and yogurt.  Set aside.
  4. Heat a sauté pan over medium heat and add a bit of oil as needed.
  5. When the oil is hot, but not smoking, lower the heat to medium low.
  6. Using a #20 scoop, portion the zucchini mixture into the pan and gently flatten into ½" thick cakes.
  7. Cook in batches being careful not to overload the pan.
  8. Cook about 2 minutes per side until browned.  Keep pancakes warm in the oven. 
  9. Grill the shrimp and gently heat the harissa-yogurt sauce.
  10. To serve each portion, place 1 zucchini pancake on a plate.
  11. Top with 3 shrimp and 2 oz. sauce.
  12. Garnish with the basil chiffonade and basil oil if using.

CHEF'S TIP