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Shrimp Stuffed Portobello Mushrooms
Shrimp Stuffed Portobello Mushrooms that are ready in just 30 minutes! These stuffed mushrooms are loaded with so much flavor, easy to make, bikini friendly, and make the perfect summer meal!
Ingredients
- 4 medium portobello mushrooms
- 2 tablespoons butter
- 1/2 cup onions finely chopped
- 4 cloves garlic minced
- 1/2 pound peeled and deveined Louisiana shrimp chopped
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 pinch red pepper flakes optional
- 1 tablespoon chopped basil
- 1/4 cup grated parmigiano-reggiano cheese grated
- 8 whole cooked Louisiana shrimp
- 1 tablespoon chopped parsley
Instructions
- Position a rack in the center of the oven and preheat the oven to 425ºF.
- Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes (if using). Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.
- Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.
- Allow the mushroom caps to bake, uncovered for 15 minutes.
- Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.
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I love to make salmon over cedar planks.
My favorite seafood recipe is shrimp scampi.
Tweet
https://twitter.com/clc408/status/614390609181282304
I enjoy making shrimp kabobs on the grill.
favorite seafood recipe>>Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
I like tuna noodle casserole but otherwise I am not a seafood fan
Lobster Bisque
INGREDIENTS
a 3-pound live lobster
1 medium onion
1 celery rib
1 carrot
1 vine-ripened tomato
1 head garlic
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh thyme leaves
1 bay leaf
8 black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock*
1/4 cup tomato paste
1/2 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons water
*available at fish markets and some specialty foods shops
my favorite recipe is good Lobster Bisque, the recipe from epicurious is really good!
https://twitter.com/eaglesforjack/status/614253660151767040
https://twitter.com/eaglesforjack/status/614253237797912576
I love my husbands crab cakes crab is my favorite seafood
I like anything with shrimp.
I love making sockeye salmon with my special napa valley sauce – so good!
tvollowitz at aol dot com
These look delish! I would love to try the Jumbo Lump Crab Cakes recipe.
I enjoy a Shrimp Cocktail served in a Marie Rose sauce.
Thanks for the chance to win!
Tweeted: https://twitter.com/peg42/status/614142330338181121
Coconut Shrimp is one of my favorites. Thanks so much.
I love a big pot of Gumbo with Shrimp in it
Frozen fish sticks is the only seafood I eat to tell you the truth.
Tweeted: https://twitter.com/rhoneygee/status/613951875348590592