| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Boboli, Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1 |
|
12" or 4 6" Boboli shells |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Green onion; chopped |
| 1 |
tb |
Parsley; minced |
| 1/2 |
ts |
Basil leaves |
| 1/2 |
ts |
Oregano leaves |
| 1/4 |
ts |
Rosemary |
| 10 |
lg |
Shrimp; cleaned |
| 1 |
tb |
Lemon juice |
| 4 |
oz |
Ricotta cheese |
| 1/4 |
c |
Artichoke hearts; sliced |
INSTRUCTIONS
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 1/3 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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