Shrimp scampi in mushroom cap

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

Similar recipes