Shrimp stuffed with herbed goat cheese
2 Big eaters
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp, butterflied |
| 4 | ounces | Goat cheese |
| 4 | ounces | Cream cheese |
| 1 | medium | Clove garlic, minced |
| 1 | tablespoon | Whipping cream |
| 4 | tablespoons | Chopped fresh cilantro |
| Salt and pepper to taste | ||
| 2 | tablespoons | Olive oil |
| 4 | mediums | Tomatoes, peeled, seeded, |
| And chopped | ||
| 1 | tablespoon | Chopped jalapeno chile |
| 1 | Lime (just the juice) | |
Directions
Bake shrimp in preheated 350-degree oven until barely firm, about 2 minutes. Remove and cool slightly. Mix goat cheese, cream cheese, garlic, cream and ½ of cilantro together and season with salt and pepper. Pipe cheese mixture onto butterflied part of each shrimp with a pastry bag or spread on thickly with a knife. Increase oven temperature to 400 degrees and bake stuffed shrimp about 3 minutes or until opaque. Meanwhile, heat olive oil in a skillet and cook tomatoes covered until their juice is exuded, about 5 minutes. Add remaining cilantro, jalapeno, salt, pepper and lime juice to taste.
Cook uncovered until moisture has almost evaporated, leaving just enough for a runny texture. Spoon tomato coulis onto warm plates and serve stuffed shrimp on top.
From The Austin American Statesman Typed by jessann :)