Shrimp scampi in mushroom cap
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Shrimp scampi in mushroom cap
  Shrimp    Appetizers    Mushrooms  
Last updated 6/12/2012 1:23:00 AM. Recipe ID 55899. Report a problem with this recipe.
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      Title: Shrimp scampi in mushroom cap
 Categories: Appetizers, Fish/shellf
      Yield: 25 Servings
 
           -SUSAN AARONSON PSTT79C
    1/2 lb Butter; softened
      6 c  Garlic; peeled & chopped s
      2 tb Parsley; freshly chopped
     50    Shrimp;  tiny
 
  Mix butter, garlic & parsley together. Season w/salt & pepper to
  taste. Buy mushroom caps that are all about the size of a half
  dollar. Wash, remove stems & set stems aside for another use. This
  recipe will fill about 50 mushroom caps.
  
  Put butter mixture into a pastry bag with a star tip. Buy 1 tiny
  shrimp for each cap or cut a larger one in half. Peel & devein shrimp
  and insert it (either the half or the whole shrimp) in the mushroom
  cap. Pipe a small rosette of the butter into---> each mushroom cap.
  If there is any butter left, just squeeze it onto the cookie sheet
  you will be baking these on.
  
  Bake in a preheated, 400 degree oven for 15-20 minutes or until the
  shrimp is pink and butter is all melted. Serve these on a slice of
  French or Italian bread (to soak up that butter!) BE SURE YOU MAKE
  ENOUGH OF THESE--THEY ARE FABULOUS!
  
  NOTE:  and they ARE delicious!
 




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Recipe ID 55899 (Apr 03, 2005)

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