Shrimp Boat

Recipe Ingredients

1		Or 4 6" Boboli shells
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Green onion - chopped
1 tablespoon	15ml	Parsley - minced
1/2 teaspoon	2.5ml	Basil leaves
1/2 teaspoon	2.5ml	Oregano leaves
1/4 teaspoon	1.3ml	Rosemary
10 teaspoons	50ml	Shrimp - cleaned (large)
1 tablespoon	15ml	Lemon juice
4 oz	113g	Ricotta cheese
1/4 cup	59ml	Artichoke hearts - sliced

Recipe Instructions

Heat butter and olive oil in skillet. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes.

Add wine and cook, stirring frequently, until about 1/3 cup 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 450F for 5 to 7 minutes or until Boboli is crisp. Garnish with parsley sprigs and lemon if desired.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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