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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 Clove garlic, minced
1 T Whipping cream
4 T Chopped fresh cilantro
Salt and pepper to taste
2 T Olive oil
4 Tomatoes, peeled seeded
And chopped
1 T 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

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 747
Calories From Fat: 486
Total Fat: 55.2g
Cholesterol: 403.2mg
Sodium: 2083.5mg
Potassium: 896.2mg
Carbohydrates: 15.3g
Fiber: 2.5g
Sugar: 8.6g
Protein: 48.5g


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