Shrimpcargot

This Shrimpcargot is a mushroom topped with a cheese covered shrimp. This fancy appetizer will impress anyone.

My husband hinted last week that he had a special dinner planned for the upcoming Sunday. Part of me wanted to play dumb so that I could possibly have dinner cooked for me two Sundays in a row. You see Mother’s Day isn’t actually until this Sunday.

My husband spoils me on Mother’s Day. He makes steak, crab, and usually a dessert that I’ve picked out. Any suggestions? Not that I don’t have a whole board of desserts I want to eat already pinned on Pinterest, but hey…I like to have options.

The clever name of this appetizer comes from a twist on escargot. Don’t like snails? Yeah. Me either. But mushrooms, shrimp, garlic, and cheese? Yeah. That I can do.

I like to use large button mushrooms. You will be placing one shrimp on top of each mushroom so you want to match up the size as well as you can.

cooking in the oven.

Most of my shrimp matched up okay but a couple were too big so I chopped them up. You can also chop them up and stuff the shrimp if that’s a texture you prefer.

Then cover each shrimp with mozzarella. I found that the finer it’s shredded the better it stays on. You could even use sliced mozzarella if that’s what you have.

Shrimpcargot

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This Shrimpcargot is a mushroom topped with a cheese covered shrimp. This fancy appetizer will impress anyone.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 8 servings

Ingredients

• 1/4 cup butter
• 2 cloves garlic, minced
• 1 Tablespoon flat-leaf parsley, chopped
• 8 peeled and deveined medium/large shrimp
• 8 large button mushrooms, stems removed
• 1/2 cup finely shredded mozzarella

Instructions

 

• Preheat oven to 350 degrees.
• Place mushrooms on a baking sheet face down and bake for 10-12 minutes. You can also use an oven safe wire rack to place them on or directly on the pan. You want to put them face down so that the juice that is released comes out and isn't left inside.
• While mushrooms are cooking, start the shrimp. In a skillet, melt the butter and garlic over low heat. Add the shrimp and cook for 2-3 minutes. You want the shrimp to be barely pink.The shrimp will continue to cook in the oven. Stir in the parsley.
• Remove mushrooms from the oven and place face up. Add a little cheese inside each mushroom and top each with a shrimp. Drizzle the butter sauce from the pan on top of each shrimp and top with additional cheese.
• Bake for 5-8 minutes or until the cheese is melted.

Notes

Source: slightly adapted from Allrecipes

Cuisine: American

Course: Appetizer

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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