Remove stems from mushroom. In a saucepan, cook 1 cup of heavy cream until reduced to half. Stir in chopped shallots, and cook for 1 minute. Remove from heat and stir in 1/2 cup coconut milk, cracker crumbs, shrimp, salt, black pepper, and dill. Stuff mushroom caps with shrimp mixture. Place in a shallow casserole dish. Doesn't this sound ridiculously amazing if so then you need to whip up some Shrimp a' la Ua Huka.
Search
Ingredients
- 16 large fresh muchrooms (about 1 pound)
- 2 cups heavy cream
- 2 tbsp chopped shallots
- 3/4 cup coconut milk
- 1 cup cracker crumbs
- 3/4 cup cooked bay shrimp
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch of dill
- 1/2 cup chopped spinach
- Paprika for garnish
Servings: servings
Units:
Instructions
- Preheat oven to 350 degrees F
- Remove stems from mushroom. In a saucepan, cook 1 cup of heavy cream until reduced to half. Stir in chopped shallots, and cook for 1 minute. Remove from heat and stir in 1/2 cup coconut milk, cracker crumbs, shrimp, salt, black pepper, and dill. Stuff mushroom caps with shrimp mixture. Place in a shallow casserole dish.
- In a saucepan, reduce the remaining 1 cup heavy cream to half. Stir in the remaining 1/4 cup coconut milk and spinach. Cook for 2 minutes. Heat, but do not boil. Pour sauce over mushrooms in casserole dish. Bake for 10 minutes.
- Arrange muchrooms on a serving platter. Pour excess spinach sauce over the top, and garnish with a sprinkling of paprika.
Share this Recipe
Powered byWP Ultimate Recipe
