Cafe Terra Cotta Shrimp Stuffed
with Herbed Goat Cheese
This recipe has been on the Cafe Terra Cotta menu since the day
it opened and has become a signature dish. The key to its popularity
is probably the cream cheese mixed with the goat cheese, giving
the stuffing a milder taste than all goat cheese.
The sauce in this dish is simply our basic Fresh Tomato Salsa, cooked
down to the runny state the French call a coulis.
- 1 pound large shrimp (16-20 per pound), butterflied *
- 4 ounces goat cheese
- 4 ounces cream cheese
- 1 medium clove garlic, minced
- 1 tablespoon cream
- 4 tablespoons chopped cilantro
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 medium tomatoes, peeled, seeded and chopped
- 1 tablespoon chopped jalapeno chile
- Juice of 1 lime
* To butterfly the shrimp, remove all but the last section of shell;
cut deeply along the outside, cutting almost but not all the way
through. Remove the vein near the outer edge. When the shrimp cook,
the tail end will curl up.
- Heat the oven to 350 degrees F. Bake the shrimp until barely firm,
about 2 minutes. Remove and cool slightly.
- Mix the goat cheese, cream cheese, garlic, cream, and half the cilantro
together and season with salt and pepper. Pipe the cheese mixture
onto the butterflied part of each shrimp with a pastry bag, or spread
it on thickly with a knife.
- Turn the oven to 400 degrees F and return the stuffed shrimp to
bake for about 3 more minutes, or until the meat is opaque.
- Meanwhile, heat the oil in a skillet and cook the tomatoes, covered,
until they exude their juice, about 5 minutes. Add the remaining
cilantro, jalapeno, and salt, pepper, and lime juice to taste. Cook,
uncovered, until the moisture has almost evaporated, leaving just
enough for a runny texture.
- Spoon the tomato coulis onto warm plates and serve the stuffed shrimp
Yield: 4 servings
Variation: These shrimp may also be served room temperature as an
Source: Cafe Terra Cotta, Tucson, Arizona