Baked Shrimp Stuffed Mushrooms

17
Donna Graffagnino

By
@StillWild

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 a little and have to say that mine are better!
Make a lighter version by using light olive oil instead of butter and part-skim Mozzarella.

Rating:

★★★★★ 3 votes

Comments:
Serves:
6-7 (3 each)
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • ·
    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

How to Make Baked Shrimp Stuffed Mushrooms

Step-by-Step

  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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