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Add a photoServings: 4
Ingredients
- 1 x 12" or possibly 4 6" Boboli shells
- 1 Tbsp. Butter or possibly margarine
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Green onion, minced
- 1 Tbsp. Parsley, chopped
- 1/2 tsp Basil leaves
- 1/2 tsp Oregano leaves
- 1/4 tsp Rosemary
- 10 lrg Shrimp, cleaned
- 1 Tbsp. Lemon juice
- 4 ounce Ricotta cheese
- 1/4 c. Artichoke hearts, sliced
Directions
- Heat butter and extra virgin olive oil in skillet. Saute/fry onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 min. Add in wine and cook, stirring frequently, till about 1/3 C of the mix remains. Add in the shrimp and cook till 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 mix over the artichokes. Arrange the shrimp on top in a pinwheel design. Spoon remaining onion mix over the shrimp.
- Bake at 450 for 5 to 7 min or possibly till Boboli is crisp. Garnish with parsley sprigs and lemon if you like. (wrv)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 85 | 69% |
| Total Fat 9.57g | 12% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 79mg | 3% |
| Potassium 99mg | 3% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.3g | 0% |
| Protein 7.03g | 11% |
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