INGREDIENTS

INSTRUCTIONS

butterflied shrimp with cut/butterflied side facing UP on the baking sheet.
Make certain the shrimp are laying as flat as possible as they tend to curl
when baked and thus knock off their stuffing. Mound approximately 1 1/2
tablespoons of the stuffing mixture on top of each shrimp. Bake until
browned for about 10 minutes.
  SAUCE:
NOTE: the sauce I attempted did not work as desired. Twas a tomato/adobo
based sauce to which I added cheese and screwed it up. The following brief
sauce should work fine. And no sauce works just as well although not as
nice of a presentation. A good hot sauce would work as well.
Puree one large, ripe, home grown tomato. Pour puree into a saute pan and
heat until it just boils. You may need to add a bit of water, or stock
(veg/shrimp/veal/chicken) if you have such on hand. Add the heavy cream and
allow to reduce to sauce consistancy. Season as desired.
NOTES : Red Pepper Coulis is a separate recipe. These are well suited for
appetizers but could easily be a part of the main meal as well.
Recipe by: Rael64 Posted to CHILE-HEADS DIGEST V3 #323 by Inagaddadavida
<rael64@swbell.net> on May 13, 1997

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