Mushroom Stuffed Shrimp

HAPPY VALENTINES DAY!

A day when ‘love is in the air’ — roses to be purchased, chocolates and valentine cards to be shared and dining over that special, very intimate supper meal. If only our world would focus more on this emotion all year around instead of just for one day. As I get older, the idea of cherishing each day and the people you care about the most has become so important.

Today is also important to me as it is now one year since I started publishing my blog. With the help of my husband Brion, we have posted 85 blog articles. These stories and recipes are being shared on Facebook and pinterest as well as our website. I have enjoyed the wonderful feedback I’m getting from many different countries as well as friends and family here at home. Thanks to all of you who have followed my blog and I hope you will continue to find it interesting.

Brion and I share a love of seafood so my Valentine supper is Mushroom Stuffed Shrimp. This meal lends itself to being an appetizer as well as a main course dish. Not a lot of fuss and muss, just a nice little elegant meal for the two of you to enjoy.

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Mushroom Stuffed Shrimp

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Course

Finger Food Buffet, Lunch, Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Jumbo Shrimp

• 24 jumbo shrimp, uncooked peeled & deveined with tails left on
• 2 tbsp EACH soy sauce & honey
• 1/4 cup water
• 1/2 tsp ginger
• 1/4 tsp garlic powder

Stuffing

• 1 tsp chicken bouillon granules
• 2 tbsp hot water
• 1 1/2 cups fine soft bread crumbs
• 1/4 cup fresh mushrooms, finely chopped
• 1/4 cup celery, finely chopped
• 2 tsp butter,
• 1/2 tsp garlic powder
• few drops hot sauce, optional

Course Finger Food Buffet, Lunch, Main Dish Cuisine American Servings MetricUS Imperial Ingredients Jumbo Shrimp 24 jumbo shrimp, uncooked peeled & deveined with tails left on 2 tbsp EACH soy sauce & honey 1/4 cup water 1/2 tsp ginger 1/4 tsp garlic powder Stuffing 1 tsp chicken bouillon granules 2 tbsp hot water 1 1/2 cups fine soft bread crumbs 1/4 cup fresh mushrooms, finely chopped 1/4 cup celery, finely chopped 2 tsp butter, 1/2 tsp garlic powder few drops hot sauce, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Jumbo Shrimp

1. Peel & de-vein shrimp, leaving tails on. Butterfly each shrimp along the outside curve. In a small bowl, whisk together soy sauce, honey, water, ginger & garlic powder. Add raw shrimp & marinate for at least 30 minutes.

Stuffing

1. In a small bowl, dissolve bouillon in hot water. Stir in remaining stuffing ingredients. When marinated, remove shrimp from marinate & open shrimp flat & place with tails up in a buttered 9 x 13-inch baking pan. Spoon about 1 teaspoon of stuffing onto each shrimp.
2. Bake at 375 F. for 5-8 minutes or until shrimp turns pink. Serve over rice as a main course.