Shrimp Boat
Submitted by cruiseagent
Shrimp boat on a crispy Boboli shell with lemon ricotta, artichoke hearts, and herb-sautéed shrimp in a white wine reduction. Ready in 30 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis is what happens when pizza night gets a serious upgrade.
A Boboli shell gets spread with lemony ricotta cheese, layered with sliced artichoke hearts, and topped with shrimp that have been sautéed in butter, olive oil, and a fragrant mix of basil, oregano, rosemary, and parsley. White wine reduces into a concentrated herb sauce that gets spooned over the top before a quick bake crisps everything up.
Arrange the shrimp in a pinwheel pattern for a presentation that looks like you spent way more than 30 minutes.
Kitchen Tips
- Reduce the wine mixture by two-thirds. This concentrates the herbs and creates a glossy sauce instead of a watery topping.
- Spread the ricotta thinly. A thick layer won’t heat through in the short bake time. Keep it even and leave the edges bare for crispiness.
- Don’t overbake. Five to seven minutes is all the Boboli needs. The shrimp are already cooked, so you’re just crisping the crust and warming everything through.
Ingredients
Directions
Heat butter and olive oil in skillet.
Sauté onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes.
Add wine and cook, stirring frequently, until about ⅓ cups of the mixture remains.
Add the shrimp and cook until pink.
Set aside.
Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered.
Top with artichokes and spoon half of the onion mixture over the artichokes.
Arrange the shrimp on top in a pinwheel design.
Spoon remaining onion mixture over the shrimp.
Bake at 450~ for 5 to 7 minutes or until Boboli is crisp.
Garnish with parsley sprigs and lemon if desired.
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