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Red Lobster's Basil Shrimp Stuffed Zucchini
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- #28252
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
Saute 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 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.
added by
NancyWright
nutrition data
184 calories, 8 grams fat, 14 grams carbohydrates, 15 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 17, 2008
Easy to prepare, (of course I used already cooked shrimp), quick to cook, served with tossed salad and fresh bread, best zucchini meal we have had all summer.