Linda's Shrimp Stuffed Mushroom Caps
Source of Recipe
Linda
Recipe Introduction
These mushrooms are great served with just about anything... They have a little kick, with LOTS of FLAVOR! I hope you will enjoy them as much as I do!
List of Ingredients
16 lg. mushrooms, stems removed
2 6 oz. cans shrimp, fresh, shells and tails removed or 16 large shrimp, fresh, shells and tails removed
1 tsp. Sriracha hot sauce, to taste (found in Asian section in the supermarket or in Asian Market)
1 tsp. chili-garlic sauce, to taste (found in Asian section in the supermarket, in Asian Market)
1 sleeve Ritz crackers
1 stick butter, melted
1/4 c. Parmesan cheese
1 lemon, juice of, divided
Recipe
Wipe off any dirt on mushrooms with a dry paper towel. Remove stems, and put mushrooms in a 9x13" pan.
If Using Canned Shrimp:
Mince the shrimp between your fingers. Add Siracchia and chili garlic sauce to shrimp, starting with 1 teaspoons each, and mix together well. Spoon mixture into each mushroom cap. Set aside.
If Using Fresh Shrimp:.
Set a shrimp inside of each mushroom cap. Mix Siraccha sauce and chili sauce together, starting with 1 teaspoons each, and spoon over shrimp. Set aside.
Crush Ritz crackers with hands, into a med. size bowl. Add Parmesan cheese, juice of 1/2 lemon, and butter, and mix well.
Top each mushroom with a generous portion of cracker mixture. Squeeze the other half of lemon over all.
Bake at 350, for 10-12 minutes until mushrooms are done and top is lightly browned.
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