50 mushrooms (half-dollar sized) 50 small raw shrimp, peeled, deveined 1/2 lb sweet butter, softened 6 garlic cloves (chopped or crushed) 2 tablespoons fresh parsley, chopped 1 long baguette (very narrow French bread) Directions: 1 Preheat oven to 400°F. 2 Remove stems from mushrooms and set aside for another use. 3 Set mushroom caps on baking sheet and curl one shrimp in each cap. 4 Blend butter, garlic and parsley together in a small bowl; with a rubber spatula, place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner; you could also just use your clean fingers & a small spoon to fill the caps. 5 Pipe 2/3 t into each cap. 6 Bake for 15-20 minutes, until shrimp are pink. 7 Serve atop a slice of baguette. Read more: food/recipe/shrimp-scampi-stuffed-mushroom-caps-143113?oc=linkback
Posted on: Mon, 12 Aug 2013 21:01:10 +0000
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