Subject: Shrimp-Stuffed Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 06 2003 - 02:32:24 EST
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FOOD FUNNY
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Thanks to frequent contributor Anna Welander for this groaner:
Q: What do you say to a person who has successfully managed to make
his/her first gratin?
A: "Congratinations!"
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TODAY'S RECIPE
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In putting together the January edition of EXTRA! I got so hungry for
seafood I couldn't resist making it this week's theme. Here is the
lineup for our week of "Simply Seafood":
Monday's Starter
Shrimp-Stuffed Mushrooms
Tuesday's Soup or Salad
Scallop Soup
Wednesday's Side Dish
Southwestern Seafood Salad
Thursday's Entree
Salmon with Three-Melon Salsa
Friday's Dessert
Poached Oranges Melba
Here is yet another variation of the stuffed mushroom theme. This one
is quicker, easier, and tastier than most.
Shrimp-Stuffed Mushrooms
8 oz (225 g) large mushrooms
1 Tbs (15 ml) olive oil
1 small rib celery, finely chopped
3 oz (85 g) small shrimp, peeled and finely chopped
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) dried bread crumbs
Remove the stems from the mushrooms, trim and discard the tough ends,
and chop the stems finely. Heat the oil in a skillet over moderate
heat and saute the mushroom stems and celery for 5 minutes. Add the
remaining ingredients and saute 1 minute. Spoon the shrimp mixture
into the mushroom caps and place on a lightly greased baking sheet.
Cook under a preheated broiler until the tops are golden brown, about
8 minutes. Serves 4 to 6.
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