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Suggest a better descriptionHeat butter and olive oil in skillet. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes. Add wine and cook, stirring frequently, until about 1/3 C 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. (wrv)
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 99 | ||
Calories from Fat: 79 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 37.5mg | 1 % | |
Potassium 50.4mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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