Angry Shrimp Stuffed Mushrooms

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by Chef Ray Romeo, Betty's Nosh

azfamily.com

Posted on April 18, 2012 at 11:40 AM

Updated Thursday, Apr 19 at 3:14 PM

1 lb small shrimp
8 oz sweet chili sauce
5 dashes of Tabasco sauce
1/4 cup grated parmesan cheese
1 cup of bread crumbs
salt and pepper to taste

Tequila glaze:
8 oz of your favorite tequila
16 oz heavy cream
5 dashes of Tabasco sauce
8 oz of sweet chili sauce



Glaze Directions:
• In a medium sized sauce pan, reduce the tequila and add the sweet chili and heavy cream.

• Once combined, add Tabasco and thicken with slurry.
 
Mushroom Directions:
• Cook shrimp fully and add sweet chili and Tabasco sauces, bread crumbs and salt and pepper to season.

• Stuff into mushrooms (3oz in a Portobello mushroom or 1oz in a button mushroom).

• Bake in a 500 degree oven for approximately 5 minutes until bubbling hot.

• Remove mushrooms and cover with the Tequila Glaze. Top with grated parmesan cheese.

• Place mushrooms back into the oven for approximately 3 minutes. Remove from oven, serve hot and enjoy!


 

 

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