Jumbo Shrimp with Zucchini & Horseradish

Jumbo Shrimp with Zucchini & Horseradish

Dinner, Fish, Main -


  • ½ cup heavy or whipping cream
  • 5 tbsp. Maille Horseradish Mustard
  • 3 tbsp. Maille Extra Virgin Olive Oil
  • 5 medium zucchini, cut into thin lengthwise strips
  • 18 jumbo shrimp, peeled and deveined (tails on)
  • ½ cup shredded cheddar cheese (about 2 oz.)


  1. Preheat oven to 400∘.
  2. Combine heavy cream with Maille Horseradish Mustard in small bowl; set aside.
  3. Heat olive oil in large nonstick skillet over medium-high heat and cook zucchini, in batches, stirring occasionally, until golden and almost tender. Transfer zucchini to shallow 2-quart casserole or 4 individual casserole dishes. Drizzle with Mustard sauce, then sprinkle with cheese. Bake 5 minutes or until cheese is melted.
  4. Meanwhile, add shrimp to same skillet and cook over medium-high heat until shrimp turn pink, turning occasionally.

To serve

Top with shrimp just before serving.