| 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
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Nutrition (calculated from recipe ingredients)
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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