04-22-2005, 01:07 PM
16 to 20 large shrimp, butterflied
4 ounces goat cheese
4 ounces cream cheese
1 medium clove garlic, minced
1 tablespoon cream
4 tablespoons chopped cilantro
2 tablespoons olive oil
4 medium tomatoes, peeled, seeded and chopped
1 tablespoon chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
Bake shrimp approximately 2 minutes at 350 degrees F. Remove; cool slightly.
Mix cheese, garlic, cream, salt, pepper and half of the cilantro. Pipe mixture into butterflied part of each shrimp. Bake for 3 minutes at 400 degrees F.
To make the coulis, cook tomatoes in a covered skillet for approximately 5 minutes. Add cilantro, jalapeño, salt, pepper and lime. Cook uncovered until moisture is almost evaporated.
Serve shrimp atop tomato coulis.
4 ounces goat cheese
4 ounces cream cheese
1 medium clove garlic, minced
1 tablespoon cream
4 tablespoons chopped cilantro
2 tablespoons olive oil
4 medium tomatoes, peeled, seeded and chopped
1 tablespoon chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
Bake shrimp approximately 2 minutes at 350 degrees F. Remove; cool slightly.
Mix cheese, garlic, cream, salt, pepper and half of the cilantro. Pipe mixture into butterflied part of each shrimp. Bake for 3 minutes at 400 degrees F.
To make the coulis, cook tomatoes in a covered skillet for approximately 5 minutes. Add cilantro, jalapeño, salt, pepper and lime. Cook uncovered until moisture is almost evaporated.
Serve shrimp atop tomato coulis.