Shrimp Boat
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
boboli shells
12 inch of 4 6 inch |
* |
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 10 | large |
shrimp
cleaned |
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | ounces |
ricotta cheese
|
|
| ¼ | cup |
artichoke hearts
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
boboli shells
12 inch of 4 6 inch |
* |
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 15 | ml |
parsley leaves
minced |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 1E+1 | large |
shrimp
cleaned |
|
| 15 | ml |
lemon juice
|
|
| 115.6 | ml/g |
ricotta cheese
|
|
| 59 | ml |
artichoke hearts
sliced |
*
|
Directions
Heat butter and olive oil in skillet.
Sauté onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes.
Add wine and cook, stirring frequently, until about ⅓ cups 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.
