Red Lobster Basil Shrimp Stuffed Zucchini
4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter
Preheat oven to 350 degrees F.
Wash the zucchini and trim off the ends. Cut zucchini in half
lengthwise and scoop out the seeds. Be sure to leave some by the ends
to create a boat-like shape.
Sauté onions in butter until clear, add tomatoes and simmer until
In a mixing bowl combine tomato and onion mixture, shrimp, basil,
salt and pepper and half of the bread crumbs. Fill the zucchini boats
with the mixture. Place boats in a greased baking dish. Sprinkle with
remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or
until shrimp are pink and clear.
Yields 8 servings.