Shrimp Stuffed Shiitake Mushrooms
The shiitake mushrooms in this dish are loaded with perfectly-portioned spoonfuls of shrimp, ginger, garlic, soy sauce, and other classic Asian flavors.
Makes 12 (appetizer size portions)
|12||4-inch shiitake mushrooms with rounded caps, stemmed|
|1||pound shrimp, shelled, de-veined, coarsely chopped|
|1||tablespoon fresh ginger, chopped|
|1||garlic clove, chopped|
|2||scallions, sliced crosswise|
|3||tablespoons heavy cream|
|1||teaspoon Sesame oil|
|1/4||teaspoon sambal oelek|
|1||tablespoon Soy Sauce|
|salt and pepper to taste|
|Sesame Seeds, for garnish|
|1||tablespoon chives, chopped for garnish|
- Preheat the oven to 425°. In a food processor, combine the ginger, garlic, scallion and pulse to combine. Next add 3/4 of shrimp, egg, sambal oelek, salt and pepper then slowly add the sesame oil, cream and soy sauce in a steady stream. Pulse until emulsified. Add remaining 1/4 lb of shrimp and pulse until small pieces of shrimp are visible and dispersed throughout the emulsified mixture.
- Lay the mushroom caps in a single layer cap side up on baking sheet and lightly rub with sesame oil and season with salt and pepper. Flip the mushrooms over to gill side up.
- Spoon the shrimp mixture into the mushroom caps, top with sesame seeds. Bake for 14 minutes or until shrimp is cooked through. Garnish with chives.
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