Shrimpcargot Food

SHRIMPCARGOT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
• Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

BAKED SHRIMP STUFFED MUSHROOMS

Steps:

• 1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
• 2. Place the mushrooms in a foil lined baking dish or baking pan if you're making a large batch.
• 3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
• 4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
• 5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
• 6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
• 7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!
• 8. Cook's Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.

LOBSTERCARGOT

Steps:

• Bring the clarified butter to a simmer in a medium saucepan. Add the lobster tail, cook until halfway done, 3 to 5 minutes, and remove to let cool.
• Combine the unsalted butter, chives, garlic, parsley, pastis and tarragon in a medium bowl. Mix until all ingredients are well incorporated and set aside.
• Preheat the oven to 500 degrees F.
• Slice the cooled lobster tail into six 1-ounce pieces and place them in a cast-iron escargot pan. Spread a generous amount of the herb butter over the top of the pan until it is completely covered and smooth. (Reserve the remaining butter for another use.) Top the butter with the Havarti and shredded cheese.
• Place the pan in the oven and cook until the cheese is golden brown and bubbling, about 12 minutes.
• Top the crostinis with the truffle oil and Grana Padano. Garnish the finished lobstercargot with the cheese crostinis and chopped parsley.