Shrimpcargot

173 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“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!” - by ambibambi

Ingredients

1/4 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

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Metric US

Original recipe yields 6 pieces

Directions

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

Amount Per Serving (3 total)

Calories
203 cal
10%

Fat
17 g
26%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (173)

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Beatrice

Apr. 30, 2008

"Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)..." See more"

SunnyByrd

May. 11, 2008

"This recipe KICKS A$$! I added some chopped flat-leaf to the garlic butter and broiled the cheese to get it brown. We LOVED them and each ate 4 huge ones! Thanks,ambi - you got a hit! ;)..." See more"

loddiecheftress

May. 2, 2008

"Great idea with shrimps. I did the same as the last person, added breadcrumbs and also added chopped mushroom stem into butter & a little bit of oregano. Serve with Pinot Grigio and BAM!..." See more"

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