PER CENA – CIPOLLE… Spinach and Shrimp Stuffed Onions
So I attempted something last night. Did it come out exactly the way I had hoped? No. But was it tasty? Sure. Could it have been better? Definitely.
Last night I made Spinach and Shrimp Stuffed Onions. The taste of the dish was good, but the texture of the onion was what could have been better. I baked the onions for about a half hour; that being the only preparation they had, they were still on the hard side, not soft, easy to cut, or as caramelized as they should have been. What I would suggest (and will do myself in the future) is baking the onions for a half hour wrapped in foil, then unwrapping them and cooking them for another half hour. Another option would be to boil the onion before stuffing it, to get the meat of the onion soft and malleable. This would also probably make it easier for one to scoop out the middle of the onion for stuffing.
But like I said before, the taste was good! Topping each onion off with a dollop of ricotta cheese was a nice touch, too. The chopped carrots in the filling added a hint of sweetness, and they probably would have been softer as well if the cooking time had been adjusted.
Spinach and Shrimp Stuffed Onions (serves 2)
1/2 salad shrimp, blanched
1/2 spinach, thawed and sauteed slightly
2 medium Vidalia onions
4 carrot sticks, chopped
2 tablespoons ricotta cheese
red pepper flakes
olive oil for brushing
Preheat the oven to 350 degrees Fahrenheit.
Cut the onions in half crosswise. Scoop out the center of each onion half, leaving a shell and reserving the centers. Cut a small piece from the end of each onion so the shells will stand upright.
Prepare a baking sheet large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions on the prepared sheet, hollowed sides up.
Mix together prepared spinach, shrimp and carrots. Add salt, pepper and red pepper flakes and stir. Divide mixture between onions. Top each onion with a tablespoon of ricotta cheese. Brush onion shells with a little bit of olive oil.
Bake approximately 30 minutes. Serve immediately.