| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 4 | Zucchinis 2-3 Inches in Diameter | |
| 2 | tb | Butter or Margarine |
| 1 | tb | Minced Onion |
| 8 | oz | Tomatoes; Peeled, Seeded, Chopped |
| 1 | lb | Small Shrimp; Peeled and Deveined (cut shrimp if they are larger than a quarter) |
| 1 | tb | Fresh Minced Basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Breadcrumbs |
| 2 | tb | Melted Butter |
INSTRUCTIONS
PREPARATION: 1. Preheat oven to 350°. 2. Wash the zucchini and trim off the ends. 3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. 4. Saute onions in butter until clear, add tomatoes and simmer until soft. 5. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. 6. Fill the zucchini boats with the mixture. 7. Place boats in a greased baking dish. 8. Sprinkle with remaining breadcrumbs and drizzle with butter. 9. Bake for 15 minutes or until shrimp are pink and clear. Formatted and Busted by Carriej999@AOL.com Recipe by: Red Lobster Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 8, 1998
A Message from our Provider:
“Life begins with Jesus”