Red Lobster's Basil Shrimp Stuffed Zucchini

Recipe Ingredients

4		Zucchinis - (2" to 3" dia)
2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	Minced onion
1/2 lb	227g / 8oz	Tomatoes - peeled, seeded,
		And chopped
1 lb	454g / 16oz	Small shrimp - peeled, deveined
		(cut shrimp if they are larger
		Than a quarter)
1 tablespoon	15ml	Minced fresh basil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Breadcrumbs
2 tablespoons	30ml	Melted Butter

Recipe Instructions

Preheat oven to 350 degrees. Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture.

Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.

This recipe yields 8 servings.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.