When I was younger my family had a tradition of staying home on New Year’s Eve. My Grandparents would come over and my Mom would cook a fancy meal. Usually crab legs, steak, and shrimp de Jonghe. As usual, we ate well. Even at a young age, I was a big fan of crab legs. I’ve got expensive taste in food, what can I say? I think once in my life I did one of those bar packages for New Year’s Eve and the whole night I was wishing that I had just stayed home and eaten crab legs and shrimp de Jonghe with my parents.
A few weeks ago I went to a wedding at the Brookfield zoo. The ceremony was outside but the cocktail hour was inside the polar bear enclosure. We were able to watch the polar bear swimming around whilst eating tasty appetizers. One of the appetizers was crab stuffed mushrooms. They were really good so I decided to try something similar. Instead of using crab I decided to use shrimp and make shrimp de Jonghe stuffed mushrooms.
Do you guys even know what shrimp de Jonghe is? Obviously, I grew up with this dish but when I looked it up on wikipedia I found out that it is a Chicago specialty. So maybe this is strictly a regional thing? Basically, shrimp de Jonghe is shrimp with a breadcrumb, garlic, white wine topping. Completely delicious. I changed it up by stuffing it into a mushroom, and it was even more delicious!
Here is what you’ll need
Saute the butter, shallot, garlic, wine and lemon juice. Add the bread crumb mixture.
And of course the chopped shrimp
Stuff the mushrooms and bake
This would make a great
Thanksgiving appetizer!
- 1 pound baby bella mushrooms
- 1/4 pound peeled, uncooked shrimp
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1shallot, minced
- 1 cup bread crumbs
- 1/4 cup grated Romano cheese
- salt
- pepper
- 1/2 lemon juiced
- 1/2 cup white wine
- parsley, chopped
- Pre heat the oven to 350 degrees F.
- Remove the stems from the mushrooms and wipe off any dirt.
- Cut the raw shrimp into small pieces.
- Heat the butter in a medium saute pan over medium heat until melted.
- Add the garlic and shallot and cook until fragrant.
- Add the wine and lemon juice and allow to simmer for 5 minutes.
- Combine the bread crumbs, cheese, and a pinch of salt and pepper.
- Remove the butter from the heat and add the dry ingredients and the shrimp; mix well.
- Place the mushrooms in a baking dish open side up.
- Stuff the mushrooms with the filling.
- Sprinkle with chopped parsley.
- Bake for 20-25 until golden brown.
- You can use any size shrimp but I suggest raw because already cooked shrimp will get rubbery.
