March
Recipe of the Month

Cheesy Shrimp and Sun Dried Tomato Surprise
by Lorraine Gregoire from Alberta, Canada

Impress your mother-in-law! Healthy too!

1/4 pound sun dried tomatoes packed in extra virgin olive oil.
2 teaspoons finely chopped garlic
3 tabelspoons rinsed and drained capers (optional)
1/2 teaspoon dried oregano
1 1/2 pounds large shrimp (prawns) Fresh is best but frozen works too. Cleaned, peeled and deveined.
2 cups crumbled goat cheese (grated mozza works too)

Preheat oven to 450 F

Chop sun dried tomatoes finely and reserve olive oil.

Put tomatoes, reserved oil, garlic, capers, oregano and shrimp in mixing bowl. Mix well.

Fill four individual ramekins or soufle dishes with mixture. Top with goat cheese evenly over each dish. Bake until cheese is melted (about 10-12 minutes).

Serve immediately. The aroma is awesome!