Shrimpcargot Food

SHRIMPCARGOT

Shrimpcargot image

After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!

Provided by ambibambi

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 30m

Yield 3

Number Of Ingredients 5

Ingredients

¼ cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

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.

Nutrition Facts : Calories 203 calories, Carbohydrate 2.4 g, Cholesterol 107.5 mg, Fat 17 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 10.3 g, Sodium 202.4 mg, Sugar 0.7 g

BAKED SHRIMP STUFFED MUSHROOMS

Baked Shrimp Stuffed Mushrooms image

I've ordered these "Shrimp-scargot" several times at a New Orleans restaurant (they were named differently) and I just knew that I could figure out how to make it at home. I love Escargot, especially the garlic butter left over for the bread to soak up. This is my shrimp version on this decadent and so easy dish. I've tweaked it...

Provided by Donna Graffagnino

Categories Vegetable Appetizers

Time 45m

Number Of Ingredients 9

Ingredients

creole seasoning (tony cacherie's or zatarain's)
12 shrimp, peeled and deveined large shrimp (21-25 per lb) or to fit mushroom caps
1/2 c butter (salted or unsalted - don't use margarine) or light olive oil and a pat of butter for flavor
4 clove garlic, minced
1 Tbsp sherry (cooking sherry is fine)
1 Tbsp chives (dried or fresh)
12 large fresh mushrooms, stems removed
4 Tbsp mozzarella or your favorite cheese, shredded (part-skim okay)
lemon wedges

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.

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