Shrimp with Tarragon-Ricotta

By CheeseDiva

Ingredients

• 60 large shrimp (prawns) in the shell
• Rounded 3/4 cup ricotta cheese
• 3 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh flat-leaf italian parsley
• Pinch of salt
• Several lettuce leaves

Details

Servings 10
Preparation time 15mins
Cooking time 15mins
Adapted from cooking.com

Preparation

Step 1

Bring a large saucepan of salted water to a boil. Add the shrimp and cook until they turn pink and curl slightly, about 5 minutes, or less if they are not large. Drain well and let cool, then peel. Using a sharp knife, make a deep incision lengthwise along the back of each shrimp. Set aside. In a bowl, stir together the ricotta, tarragon and parsley. Season with the salt. Pack the ricotta mixture into a pastry (piping) bag fitted with a star tip. Cover a platter with a bed of lettuce leaves.

Open the incision in each shrimp and pipe a ribbon of the ricotta mixture into each opening. Arrange the shrimp on the lettuce-lined platter and serve.

Date Added:

Double Belgian Waffle Maker by Waring

Sorry, please enter a correct e-mail address.

Sorry, Please Enter a Correct E-mail Address