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.

Made with:

9678 - Custom Culinary Harissa 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

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.

CHEF'S TIP