Shelly's Recipe

BASIL SHRIMP STUFFED ZUCCHINI

Category: Fish and Seafood

4 zucchini (2- to 3-inch diameter)
2 tbsp butter
1 tbsp minced onion
1/2 lb tomatoes, peeled, seeded and chopped
1 lb small shrimp, peeled, deveined (cut shrimp if they are larger than a quarter)
1 tbsp minced fresh basil
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 cup breadcrumbs
2 tbsp melted butter

Preheat oven to 350. 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. Serves 4