Shrimp boat

Yield: 4 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
1 12" or 4 6" Boboli shells
1 tablespoon Butter or margarine
1 tablespoon Olive oil
2 tablespoons Green onion; chopped
1 tablespoon Parsley; minced
½ teaspoon Basil leaves
½ teaspoon Oregano leaves
¼ teaspoon Rosemary
10 larges Shrimp; cleaned
1 tablespoon Lemon juice
4 ounces Ricotta cheese
¼ cup Artichoke hearts; sliced

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 ⅓ C 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. (wrv)

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