The recipe is the same for crawfish and shrimp.
Shrimp Stuffed Mushrooms with Lemon Cream Sauce
Ingredients for mushrooms:
- 1 med. Onion (chopped)
- 3 cloves Garlic (chopped)
- 2 tablespoons Olive oil
- 1lb. Louisiana Gulf Shrimp (90-110 count)
- 1 whole Egg
- 1 tablespoon Fresh Lemon Juice
- Louisiana Love Seasoning Blends to taste
- 1cup Fresh bread crumbs
- Assorted mushrooms (Portabella, Cremini, Button, Etc.)
Method:
Sauté onions in olive oil until clear. Add garlic and remove from heat.
Using a knife, roughly chop the shrimp and place in a large bowl.
Add egg, lemon juice, sautéed onions/garlic, and Louisiana Love, combining well.
Add bread crumbs until mixture just holds together.
Scrape out the gills in the portabella mushrooms, and remove the stems from the small mushrooms.
Fill mushrooms with shrimp mixture, and coat the bottoms with a little cooking oil.
Grill over a low fire until the seafood is cooked (160° internal temperature).
Top with lemon cream sauce (recipe below).
Ingredients for Sauce:
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 cups Heavy Whipping cream
- 2 tablespoons Fresh lemon juice
- Louisiana Love Seasoning Blends to taste
Method:
Combine oil and flour in a heavy pot over medium heat and cook for 5 minutes. Do not brown the roux.
Whisk in the cream and bring to a boil.
Reduce heat to low, cook for 4-5 minutes, and season to taste with Louisiana Love.
Remove from fire and add lemon juice.
Stuffed Mushrooms with Mexican Filling
Ingredients:
- ½lb. Ground pork
- ½lb. Ground beef
- Egg
- 1cup Fresh bread crumbs
- ½cup Whole milk
- 1tablespoon El Vernado Rojo Fajita Seasoning
- 1tablespoon El Varnado Menudo Seasoning
- 1teaspoon El Varnado Ground Cumin
- Louisiana Love Seasoning to taste
- Portabella mushrooms (stems and gills removed)
Method:
Combine all ingredients together, and fill mushrooms.
Grill over medium fire until 160° internal temperature.
Top with citrus coconut milk sauce (recipe follows).
Citrus Coconut Milk Sauce
Ingredients:
12oz can Coconut milk
1oz Fresh lemon juice
1oz Fresh lime juice
1tablespoon Cornstarch dissolved in 1 tablespoon water
Louisiana Love Seasoning to taste
Method:
Place coconut milk over medium-high heat and bring to boil.
Add corn starch/water mixture until thickened (it may not take all of the mixture).
Reduce heat to simmer, add Louisiana Love, and cook for 3-4 minutes.
Remove from heat and add citrus juices.
Stay hungry.