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Baked Shrimp
Nb persons: 8
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| BAKED SHRIMP WITH FUSILLI AND SALSA | |
| ½ pkg of 500 g | pkg Fusilli |
| 2 | eggs, lightly beaten |
| 1 c. | plain yogurt |
| 1 c. | shredded swiss cheese |
| 1/3 c. | ricotta cheese |
| 1/3 c. | chopped fresh parsley |
| 1 tsp | dried basil leaves |
| 1 (425 ml) jar | salsa |
| ¾ lb | uncooked, large shrimp, peeled, deveined and divided |
| 2 c. | shredded mozzarella cheese, divided |
| 1 small | tomato, cut into wedges |
Cook fusilli according to package direction. In bowl, combine eggs with yogurt. Stir in Swiss and ricotta cheeses, parsley and basil; set aside. Place ½ of fusilli in greased 13x9 in baking dish; top with salsa, ½ of shrimp, ½ of mozzarella cheese and then remaining fusilli. Spread egg mixture over fusilli and top with remaining shrimp and mozza. Top with tomato wedges. Bake at 350 for 20 mins. Let stand 10 mins before serving. Makes 8 servings.
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