| 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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