| 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
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