Yield: 25 servings
Measure | Ingredient |
---|---|
\N \N | -SUSAN AARONSON PSTT79C |
½ pounds | Butter; softened |
6 cups | Garlic; peeled & chopped s |
2 tablespoons | Parsley; freshly chopped |
50 \N | Shrimp; tiny |
Mix butter, garlic & parsley together. Season w/salt & pepper to taste. Buy mushroom caps that are all about the size of a half dollar. Wash, remove stems & set stems aside for another use. This recipe will fill about 50 mushroom caps.
Put butter mixture into a pastry bag with a star tip. Buy 1 tiny shrimp for each cap or cut a larger one in half. Peel & devein shrimp and insert it (either the half or the whole shrimp) in the mushroom cap. Pipe a small rosette of the butter into---> each mushroom cap.
If there is any butter left, just squeeze it onto the cookie sheet you will be baking these on.
Bake in a preheated, 400 degree oven for 15-20 minutes or until the shrimp is pink and butter is all melted. Serve these on a slice of French or Italian bread (to soak up that butter!) BE SURE YOU MAKE ENOUGH OF THESE--THEY ARE FABULOUS! NOTE: and they ARE delicious!
Submitted By JR BYERS On 12-04-94