Deep Fried Baby Portabellas With Shrimp Sauce Food

PORTABELLA FRIES WITH GARLIC AIOLI

Steps:

• In small bowl, mix garlic aioli ingredients; set aside.
• In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
• In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
• Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

DEEP FRIED BABY PORTABELLAS/ WITH SHRIMP SAUCE

Steps:

• Preheat oil in deep fryer to 350°F.
• Clean mushrooms and remove stems.
• For larger mushrooms, you may want to half or quarter.
• Measure flour into pie plate. In another plate or bowl, combine panco, cheese, parsley, red pepper flakes, salt and pepper.
• Dredge mushrooms in flour, then in egg wash and finally in Panco mixture.
• Working in batches, place breaded mushrooms in hot oil and fry for 3 to 4 minutes or until golden brown. Drain on paper towel lined sheet pan.
• To make sauce:.
• combine all ingredients and mix well. Refrigerate.
• Thanks Food Network !

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

COSTA RICAN FRIED SHRIMP WITH PASSION FRUIT SAUCE

Steps:

• Cut off small ends of passion fruits. Scoop out pulp and seeds into mesh strainer placed over blender container; press down on pulp with back of spoon to extract juice. Add sour cream and honey to juice; cover. Blend well; set aside.
• Mix corn flake crumbs, cornmeal and pepper in shallow dish; set aside. Beat egg lightly in separate shallow dish. Dip shrimp in egg, then in corn flake mixture, turning over to evenly coat both sides. Gently shake off excess crumb mixture.
• Heat oil in large deep skillet or saucepan on medium-high heat to 350°F to 375°F. Add shrimp, in batches; cook 2 to 3 min. or until golden brown and cooked through. Drain on paper towels. Serve with the passion fruit sauce.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
• In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
• Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
• Bake, uncovered, about 15 minutes or until mushrooms are tender.

BALSAMIC MARINATED PORTOBELLO MUSHROOMS WITH SHRIMP AND SPINACH

Steps:

• In a large bowl, whisk together the balsamic vinegar, olive oil, honey and smashed garlic. Season with salt and pepper. Put the portobello mushrooms in a resealable plastic bag and pour the marinade over the mushrooms. Marinade for 1 to 2 hours.
• Place a grill pan over medium-high heat or you can also grill them outside. Remove the mushrooms from the marinade and reserve the marinade. Season the mushrooms with salt and pepper and drizzle with a bit of olive oil. Place on the grill and cook for 2 to 3 minutes per side, or until the mushrooms are tender. Once cooked, transfer to a serving platter.
• Heat a large saute pan over medium-high heat and add 2 to 3 tablespoons of olive oil. Add in the sliced garlic and raisins and saute for about 1 minute. Add the chili flake.
• Toss in the shrimp and season with salt and pepper. Toss to coat in the garlic and raisin mixture. After about 2 minutes of cooking, when the shrimp is just turning pink, deglaze with about 1/4 cup of the marinade. Add the spinach and season with salt and pepper. Toss to coat and after about 30 seconds, pour on top of the plated portobellos.
• Garnish with the chopped chives and serve with honey mustard and lemon wedges.

FRIED PORTABELLA MUSHROOM STRIPS

Steps:

• Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
• Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
• Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
• Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
• Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
• Drain and immediately salt to taste.
• Serve with low fat Peppercorn Ranch dressing for dipping.

SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE

Steps:

• Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
• Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
• Add shrimp; cook 1 minute.
• Remove from heat, and cool.
• Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
• Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
• Fold in eggplant mixture.
• Drop batter by heaping tablespoonfuls into hot oil.
• Fry beignets, a few at a time, 3 minutes or until golden, turning once.
• Drain on paper towels.
• Serve immediately with Remoulade Sauce.