Courgettes ronds aux crevettes

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I am not sure if you can buy round courgettes in the UK (I had certainly not seen them in any local supermarkets when I lived there 6 years ago) but they are readily available in spring and summer here and they are just coming into the shops and market stalls now.

This simple starter has the ‘wow’ factor and is very light and quick and easy to make – I was given this recipe by a French man who used it to impress new girlfriends – he could only cook one starter, one main course and one dessert, but he cooked them to perfection, and apparently that was enough!

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Ingredients

1 round courgette per person

50g cooked prawns per person

1 clove garlic

Butter for frying

A small glug of vodka to flambé the prawns

Method

Cut the top off the courgette(s) and scoop out the inside leaving about ½ inch/1 cm wall (I save this to use in another dish)

Turn the scooped out courgette upside down in a steamer and steam for about 15 minutes until just soft

Melt the butter in a non-stick frying pan and quickly sauté the prawns with the garlic until just heated through. Taking care not to over-cook as they will become tough

Pour over the vodka and set alight and flambé until flames disappear

Distribute the prawns inside the courgette ‘baskets’ and serve immediately

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