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Shrimp Boat

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-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
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1 tablespoon olive oil
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2 tablespoons scallions, spring or green onions
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1 tablespoon parsley leaves
minced
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½ teaspoon basil
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½ teaspoon oregano
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¼ teaspoon rosemary leaves
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10 large shrimp
cleaned
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1 tablespoon lemon juice
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4 ounces ricotta cheese
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¼ cup artichoke hearts
sliced
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Ingredients

Amount Measure Ingredient Features
1 each boboli shells
12 inch of 4 6 inch
*
15 ml butter
or margarine
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15 ml olive oil
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3E+1 ml scallions, spring or green onions
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15 ml parsley leaves
minced
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2.5 ml basil
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2.5 ml oregano
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1.3 ml rosemary leaves
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1E+1 large shrimp
cleaned
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15 ml lemon juice
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115.6 ml/g ricotta cheese
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59 ml artichoke hearts
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 13357% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 157mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 27g
Vitamin A 8% Vitamin C 8%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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