Zucchini Carpaccio with Salt-Broiled Shrimp

105 mins (prep 60)
19 ingredients
4 servings
In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.

Categories:  fish-and-seafood , zucchini , shrimp-appetizers , shrimp , italian-appetizers , vegetables , appetizers , italian-cuisine , european-cuisine ,
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Serving Size (132.85 g)
Servings 4
Amount per Serving
Calories 465.44 Calories from Fat 318.69
% Daily Value *
Total Fat 35.41g 217.94%
Saturated Fat 3.52g 70.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 10.3mg 1.72%
Total Carbohydrate 23.16g 30.88%
Dietary Fiber 5.19 g 82.96%
Sugars 1.88 g %
Protein 6.01g 48.07%
Vitamin A 924.6IU% Vitamin C 7.87mg%
Calcium 137.87mg% Iron 8.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and freshly ground pepper, small onion, crushed red pepper, large, plus, chopped parsley, chopped mint, low-sodium chicken broth, fresh lemon juice, coarse sea salt, crumbled, shell, shrimp