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.
Yield: 4 servings
* 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.
The sauce in this dish is simply our basic Fresh Tomato Salsa, cooked down to the runny state the French call a coulis.
Variation: These shrimp may also be served room temperature as an hors d'oeuvre.
Cafe Terra Cotta, Tucson, Arizona
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