Tried a new recipe!! On a whim, I downloaded the Nom Nom Paleo app on my iPad mini and started going through their recipes. Right away I found about 6 recipes I wanted to try, I earmarked two: Shrimp-Stuffed Mushrooms and Beef and Tomato Stew. I made both this week and let me just say “daaa-yum!”, emphasis on the yum. So here you go, you can thank me later for telling you to make this sweet, sweet recipe!
24 ounces of cremini mushrooms (I used 22 in total and it worked out perfectly)
2 tbsp of fat of choice (I used coconut oil)
8 ounces of shrimp, fresh or frozen, de-veined and cut into medium sized pieces (I used 6 ounces of fresh shrimp)
1/4 cup of scallions
1/4 cup of cilantro (I might have used more, as I love cilantro
2 bacon slices, diced
1 tbsp jalapeño pepper, diced small
1 tsp paleo friendly fish sauce (I used oyster)
Salt & Pepper
Preheat the oven to 450 degrees. Grab those mushrooms and wash em and remove the stems. They will wind up looking like this (very sexy):
Put the dried mushrooms, gill side down, on a tin foiled pan and them with the melted fat. Put them in the over for 12 minutes. Pull them out, flip them over and cook for another 5-10 minutes, or until all the liquid has evaporated.
While the mushrooms are roasting, it’s time to make the stuffing! Take the cut shrimp, scallions, cilantro, fish sauce, salt and pepper and put them in a food processor. The recipe says to pulse the ingredients together. Sadly I do not have a food processor but a hand turned dicer, so I just mashed the ingredients until they were as small as they could get. The recipe says it should look like chunky paste, I will take her word on that, since I couldn’t replicate it.
Then you take the chopped up shrimp cocktail and you stuff them into the mushrooms. This step is pretty easy, it all just fits together nicely.
Now the stuffed mushrooms go back into the over for another 8-10 minutes, look for the mixture to have set and brown in colour. Then serve these tasty suckers! It will be love at first bite, I promise.