SHRIMPCARGOT

SHRIMPCARGOT
Makes 6 bite-size appetizers
adapted from www.allrecipes.com

2-3 Tablespoons of olive oil

2 cloves garlic, minced

6 peeled and deveined large shrimp (21 to 25 per lb)

6 baby bella mushrooms, clean and stems removed

little salt (optional)

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.

 

Bake in the preheated oven until the mushrooms are tender, about 10 to 15 minutes.

 

Add a little salt before serving if you are not using cheese.

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