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Grilled Shrimp Stuffed Mushrooms: What do you think about this recipe?
Joined: Dec 15, 2005
Posted to Thread #27819 at 1:56 pm on Jul 19, 2015
I found this somewhere the other day and it grabbed my attention but now I'm second guessing myself. We like all the components but now I wonder if this would just be to much, flavor wise I mean. I thought it would be a good meal with a nice green salad. What do you think?
Grilled Shrimp Stuffed Mushrooms
Yield: 4 servings
4 portobello mushrooms
2 scallions, white and green parts, cut into 4 pieces, reserving 2 tablespoons finely sliced green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
1 lemon, zest finely grated
1 tablespoon lemon juice
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Preheat grill on medium, about 350 to 400 degrees F.
Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon — the gills are totally edible, but their dark shade can muck up the color of the filling if mixed with the shrimp. Pluck off the stems and slice off the bottom 1/8 inch — just enough to remove shriveled edges — reserving the plump parts of the stems. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
Chop the white and green scallion pieces (reserving the sliced scallions) in a large food processor. Add the mushroom scraps, shrimp, lemon zest and juice, and freshly ground black pepper. Whir until the shrimp is nearly ground, with some small pieces remaining.
Brush the mushroom tops with oil, turn over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
Eat, drink, and be merry, for tomorrow we may diet.
Other messages in this thread:
- 27819. Grilled Shrimp Stuffed Mushrooms: What do you think about this recipe? [IMAGE] - orchid - 1:56pm on 07/19/15 (8)
- Personally, I don't see enough flavor and I'm not overly fond of mushrooms - Charley - 3:08pm on 07/19/15
- I checked out some recipes with this same title or close to it and most had more flavors [LINK] - KarenNoCA - 7:32pm on 07/19/15
- We love portabellas so I'm good with that. I always thought I would - orchid - 7:50pm on 07/19/15
- Orchid, I would love your thoughts, I make stuffed shrooms often, and never have done a shrimp stuffing [NT] - barb_b - 9:12pm on 07/19/15
- This would have to be something I tasted and liked first...the concept isn't working - MarilynFL - 8:00am on 07/20/15
- Texture! That's it! I think on second thought it's the texture of the - orchid - 8:49am on 07/20/15
- It also needs a creamy element or something to serve as a binder - I can't picture it - LisainLA - 11:12am on 07/20/15
- I first saw the photo and thought it looked creamy or cheesy and - orchid - 1:31pm on 07/20/15