At my book club the other night the host had made an amazing meal for all of us. Lasagna, salad, garlic bread, shrimpcargot and chocolate cupcakes...I had a very unexpected cheat day! It was all amazing but my favorite was the shrimpcargot. I thought it was such a cute idea.
I changed up the original recipe a little to make it more healthy for me; however, if I were to make this for my husband I would follow the original recipe (follow the allrecipes link if interested).
Makes 6 bite-size appetizers
adapted from www.allrecipes.com
2-3 Tablespoons of olive oil
2 cloves garlic, minced
NOTE: The original recipe is amazing! So click the allrecipes.com link above if you want the original and don't mind butter and cheese. In my case I was planning on eating all the mushrooms myself so I cut out the cheese and butter.
Preheat oven to 325 degrees F.
Clean your mushrooms and take the stems out.
Heat the oil and garlic in a skillet over medium heat. Once hot, stir in the shrimp and cook until they just turn pink, turning once, about 1-2 minutes per side.
Place one shrimp into each mushroom cap, and place into a small muffin pan or baking dish. Spoon the garlic oil into the mushroom caps.
Add a little salt before serving if you are not using cheese.
This buck was in may backyard in August...you can see all the velvet on his antlers.