| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers, Seafood |
25 |
Servings |
INGREDIENTS
|
|
AARONSON PSTT79C |
| 2 |
tb |
Parsley — freshly chopped |
| 1/2 |
lb |
Butter — softened |
| 50 |
|
Shrimp — tiny |
| 6 |
c |
Garlic — peeled & chopped |
INSTRUCTIONS
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!
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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