Shelly's Recipe

BASIL SHRIMP STUFFED ZUCCHINI

Category: Fish and Seafood

4 zucchinis 2-3 inch in diameter
2 tbsp butter
1 tbsp minced onion
8 oz tomatoes, peeled, seeded and chopped
1 lb small shrimp, peeled and deveined
1 tbsp fresh minced basil
1/2 tsp salt
1/4 tsp pepper
1 cup bread crumbs
2 tbsp butter, melted

Preheat oven to 350. Wash zucchini and trim off ends. Cut in half lengthwise and scoop out the seeds. Be sure to leave some of the ends to create a boat-like shape. Sautee onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl, combine tomato and onion mixture, shrimp and next 3 ingredients and 1/2 of the bread crumbs. Fill the zucchini boats with mixture and place in a greased baking dish. Sprinkle with remaining bread crumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear. NOTE: These are also good cooked on the grill.