Shrimp Boat Recipe

Step 1

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 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.

Things You'll Need

  • 1 12" or 4 6" Boboli shells
  • 1tb Butter or margarine
  • 1tb Olive oil
  • 2tb Green onion; chopped
  • 1tb Parsley; minced
  • 1/2ts Basil leaves
  • 1/2ts Oregano leaves
  • 1/4ts Rosemary
  • 10lg Shrimp; cleaned
  • 1tb Lemon juice
  • 4oz Ricotta cheese
  • 1/4c Artichoke hearts; sliced

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