Prawns Stuffed with Goat Cheese on Tomato Coulis
Goat cheese flavored with cilantro and garlic is piped into butterflied shrimp, which are cooked in the oven and browned under the broiler. The stuffed shrimp are served on plates sauced with a Southwestern coulis of tomatoes, cilantro, jalapeno, and lime. These are wonderful appetizers; add a salad and they could become dinner.
Ingredients
- Prawns
- Prawns or Shrimp - 1 pound, large
- Goat Cheese - 1/4 pound
- Natural Cream Cheese - 1/4 pound
- Garlic Clove - 1, peeled and minced
- Fresh Cilantro - 2 tablespoons, minced
- Heavy Cream - 2 teaspoons
- Salt and pepper to taste
- Coulis
- Olive Oil - 1 tablespoon
- Tomatoes - 4 large, peeled, seeded, and roughly chopped
- Fresh Cilantro - 2 tablespoons, minced
- Jalapeno or Serrano Chili - 1 tablespoon, minced, seeded
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Preheat oven to 350 F.
Remove the shells from the prawns, leaving the tails attached. De-vein the prawns and then butterfly them by slicing down the curve, but not cutting them all the way through. Flatten slightly.
Mix the goat cheese, cream cheese, garlic, cilantro, cream, and salt and pepper together. Set aside.
To make the coulis, heat the olive oil in a saute pan or skillet over medium heat and cook the tomatoes covered, for 5 minutes. Add the cilantro and chili, raise the heat to medium high, and cook uncovered until all the moisture has evaporated, stirring frequently. Add the lime juice and salt and pepper to taste and keep the coulis warm while finishing the prawns.
Place the prawns in the oven for 3 minutes. Remove them and raise the oven to 400 F. Using a pastry bag, pipe the cheese mixture into the back of the prawns and bake an additional 3 minutes.
To serve, spoon the coulis onto warmed plates and arrange the prawns on top.
