Shrimp Stuffed Mushrooms
Doug Roese / Lakewinds Natural Foods
A very elegant appetizer. Omit the bacon if you must!
Serves 6-10
Ingredients
1 1/2 teaspoons olive oil
2 oz. bacon, minced
1 tablespoon fresh ginger, minced
1 tablespoon lemon zest, minced
1/4 c. scallions, chopped fine
1/3 teaspoon black pepper
3/4 lb. raw, peeled shrimp
8 oz. water chestnuts, chopped 1/4" pieces
1/2 c. ricotta (or sour cream)
1 egg
1/4 teaspoon toasted sesame oil
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
40 medium mushrooms, white or crimini (pick them for uniform size if possible)
Instructions
PREHEAT OVEN TO 400°F
Clean and dry the mushrooms. Very lightly coat them with olive oil, salt and pepper. Bake them right-side-up on a cookie sheet for 15 minutes to allow them to sweat. Meanwhile
Rinse shrimp in cold water and remove tails, drying on paper towels. Chop fine (into 1/4" dice) and place in medium bowl.
In skillet, sauté in the olive oil the bacon, scallions, lemon zest, ginger and black pepper till bacon is done. Toss onto shrimp.
Add chopped chestnuts.
In small bowl, beat the ricotta, egg, salt, lemon juice and toasted sesame oil.
Combine with the shrimp mix, blending well with spoon.
With spoon or large-tipped pastry bag, fill the (now upside-down) mushrooms till bulging, and arrange on non-stick cookie sheet.
Bake approx. 15 minutes in 400° oven till shrimp is cooked.
Serve hot.