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  1. Source: Cafe Terra Cotta - Scottsdale, Arizona

  2. 16 to 20 large shrimp, butterflied

  3. 4 ounces goat cheese

  4. 4 ounces cream cheese

  5. 1 medium clove garlic, minced

  6. 1 tablespoon cream

  7. 4 tablespoons chopped cilantro

  8. 2 tablespoons olive oil

  9. 4 medium tomatoes, peeled, seeded and chopped

  10. 1 tablespoon chopped jalape?o

  11. Juice of 1 lime

  12. Salt and pepper, to taste

  13. 2 minutes at

  14. 350 degrees F. Remove; cool slightly.

  15. 3 minutes at

  16. 400 degrees F.

  17. To make the coulis, cook tomatoes in a covered skillet for approximately 5 minutes. Add cilantro, jalape?o, salt, pepper and lime. Cook uncovered until moisture is almost evaporated.

  18. Serve shrimp atop tomato coulis.

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