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Shrimpcargot

Shrimpcargot

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
ambibambi

ambibambi

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Beatrice
87

Beatrice

4/30/2008

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. :)

SunnyByrd
68

SunnyByrd

5/11/2008

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! ;)

loddiecheftress
65

loddiecheftress

5/2/2008

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!

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