Author Notes
Have you noticed that I love shrimp? One of my favorites is "Potted Shrimp" a cold shrimp spread that starts with cooking the shrimp with shallots and sherry. I've turned that flavor into a hot, shrimp stuffed mushroom. These disappeared so fast that I only had one left to photo. —janet voris
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Ingredients
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6
Large crimini mushrooms
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1
Large shallot, finely chopped, about 1/4 cup
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3 tablespoons
Butter
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1
Bay leaf
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12
26-30ct raw peeled deveined shrimp
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2 tablespoons
Cream Sherry
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13
Ritz crackers, roughly crushed
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1/2 cup
Shredded hard cheese, Parm, Asiago, Romano
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1 tablespoon
Chives, chopped
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Additional cheese for topping
Directions
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Remove stems from mushrooms. Scrape insides to make room for stuffing. Lightly oil, and season lightly with salt and pepper. Set aside.
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In a large skillet, saute shallots and bay leaf in butter over med heat until shallots begin to soften.
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Add whole shrimp and saute, turning once, until just cooked through. Do not overcook.
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Add sherry, and cook until almost all absorbed.
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Remove shrimp to a cutting board and add cracker crumbs, cheese and chives to pan. Lightly season with salt and pepper, remembering that the shrimp and cheese add salt.
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Chop shrimp and add back to pan.
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Stuff prepared mushrooms, pressing the stuffing in and rounding the tops. Sprinkle with additional cheese.
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Bake in a shallow baking dish at 350* for 20-25 mins, until mushrooms start to give off their liquid and tops begin to brown.
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