Perahu Zucchini Udang

Instructions

1. Slice 3 large zucchini in half lengthwise. Scoop out the center to create a well and form the boats. Roughly chop and reserve all of the scooped zucchini for later.
2. Brush the zucchini boats with 1 teaspoon olive oil and sprinkle them with ½ teaspoon of 1 tablespoon garlic herb seasoning.
3. Heat the grill to medium-high heat and place the zucchini boats cut side down. Grill them for about 5 minutes without turning them. Alternatively, you can bake them in the oven at 450 degrees Fahrenheit on a parchment-lined baking sheet for about 8 minutes. Remove the zucchini from the heat and set aside.
4. Melt 2 tablespoons of the 4 tablespoons unsalted butter in a medium-skilet over medium-high heat.
5. Add 1 pound deveined raw shrimp with the shell and tail removed to the skillet. Add the remaining 2 ½ teaspoons of garlic herb seasonings and 1 tablespoon lemon juice and stir until combined. Cook for about 5 minutes, until the bottom sides start to turn golden brown. Flip the shrimp over and cook for another minute or two before transferring them to a bowl. Set aside.
6. Melt the remaining 2 tablespoons of butter in the same skillet. Add the reserved scooped zucchini and ¼ cup chopped marinated artichoke hearts. Cook for about 5 minutes, until the zucchini softens. Add 3 teaspoons minced garlic and cook for 1-2 minutes, until fragrant.
7. Place grilled zucchini boats cut-side up on a parchment or aluminum foil lined baking sheet. Fill the wells of the zucchinis with the cooked zucchini and artichokes. Chop each shrimp into small pieces and top the zucchini with them. Top with ½ cup grated parmesan cheese.
8. Heat the zucchinis under the broiler on high until cheese turns golden brown, 2-3 minutes. Serve warm.