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Red Lobster's Basil Shrimp Stuffed Zucchini
Serving Size: 8


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 zucchinis - (2" to 3" dia)
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. 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 soft.

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

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

This recipe yields 8 servings.

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