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PRAWNS STUFFED WITH HERBED GOAT CHEESE
Source: Cafe Terra Cotta - Scottsdale, Arizona
16 to 20 large shrimp, butterflied
4 oz. goat cheese
4 oz. cream cheese
1 medium clove garlic, minced
1 T. cream
4 T. chopped cilantro
2 T. olive oil
4 medium tomatoes, peeled, seeded and chopped
1 T. chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
Bake shrimp approximately 2 minutes at 350ºF. Remove; cool slightly. Mix cheese, garlic, cream, salt, pepper and half of the cilantro. Pipe mixture into butterflied part of each shrimp. Bake for 3 minutes at 400ºF.
To make the coulis: cook tomatoes in a covered skillet for approximately 5 minutes. Add cilantro, jalapeño, salt, pepper and lime. Cook uncovered until moisture is almost evaporated. Serve shrimp atop tomato coulis.
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