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Shrimp Boat

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Or 4 6" Boboli shells

  2. 1 tablespoon 15ml Butter or margarine

  3. 1 tablespoon 15ml Olive oil

  4. 2 tablespoons 30ml Green onion - chopped

  5. 1 tablespoon 15ml Parsley - minced

  6. 1/2 teaspoon 2 1/2ml Basil leaves

  7. 1/2 teaspoon 2 1/2ml Oregano leaves

  8. 1/4 teaspoon 1 1/3ml Rosemary

  9. 10 teaspoons 50ml Shrimp - cleaned (large)

  10. 1 tablespoon 15ml Lemon juice

  11. 4 oz 113g Ricotta cheese

  12. 1/4 cup 59ml Artichoke hearts - sliced

Instructions Jump to Ingredients ↑

  1. Heat butter and olive oil in skillet. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes.

  2. Add wine and cook, stirring frequently, until about 1/3 cup of the mixture remains.

  3. Add the shrimp and cook until pink. Set aside.

  4. Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered.

  5. Top with artichokes and spoon half of the onion mixture over the artichokes.

  6. Arrange the shrimp on top in a pinwheel design. Spoon remaining onion mixture over the shrimp.

  7. Bake at 450F for 5 to 7 minutes or until Boboli is crisp. Garnish with parsley sprigs and lemon if desired.

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