Shrimp boat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 1 | 12\" or 4 6\" Boboli shells | |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Green onion; chopped |
| 1 | tablespoon | Parsley; minced |
| ½ | teaspoon | Basil leaves |
| ½ | teaspoon | Oregano leaves |
| ¼ | teaspoon | Rosemary |
| 10 | larges | Shrimp; cleaned |
| 1 | tablespoon | Lemon juice |
| 4 | ounces | Ricotta cheese |
| ¼ | cup | Artichoke hearts; sliced |
Directions
Heat butter and olive oil in skillet. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes. Add wine and cook, stirring frequently, until about ⅓ C of the mixture remains. Add the shrimp and cook until pink. Set aside. Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered. Top with artichokes and spoon half of the onion mixture over the artichokes. Arrange the shrimp on top in a pinwheel design. Spoon remaining onion mixture over the shrimp.
Bake at 450~ for 5 to 7 minutes or until Boboli is crisp. Garnish with parsley sprigs and lemon if desired. (wrv)
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