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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains American Appetizers, Jaw, Seafood 2 Big eaters

INGREDIENTS

1 lb Large shrimp, butterflied
4 oz Goat cheese
4 oz Cream cheese
1 md Clove garlic, minced
1 tb Whipping cream
4 tb Chopped fresh cilantro
Salt and pepper to taste
2 tb Olive oil
4 md Tomatoes, peeled, seeded,
And chopped
1 tb Chopped jalapeno chile
1 Lime (just the juice)

INSTRUCTIONS

Bake shrimp in preheated 350-degree oven until barely firm, about 2
minutes. Remove and cool slightly. Mix goat cheese, cream cheese, garlic,
cream and 1/2 of cilantro together and season with salt and pepper. Pipe
cheese mixture onto butterflied part of each shrimp with a pastry bag or
spread on thickly with a knife. Increase oven temperature to 400 degrees
and bake stuffed shrimp about 3 minutes or until opaque. Meanwhile, heat
olive oil in a skillet and cook tomatoes covered until their juice is
exuded, about 5 minutes. Add remaining cilantro, jalapeno, salt, pepper and
lime juice to taste. Cook uncovered until moisture has almost evaporated,
leaving just enough for a runny texture. Spoon tomato coulis onto warm
plates and serve stuffed shrimp on top.
From The Austin American Statesman  Typed by jessann :)
Posted to MM-Recipes Digest V4 #086 by Jessica Wildes <jessann@texas.net>
on Mar 25, 1997

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