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  • Shrimp Stuffed Mushrooms with Coconut Cream Sauce

    3 posts, 3 voices, 2223 views, started May 31, 2009

    Posted on Sunday, May 31, 2009 by Jenni0811


    • Shrimp Stuffed Mushrooms with Coconut Cream Sauce:

      16 large fresh mushrooms (about 1 pound)
      2 cups heavy cream
      2 Tablespoons chopped shallots
      3/4 cup coconut milk
      1 cup cracker crumbs
      3/4 cup cooked bay shrimp (or small salad shrimp)
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      pinch of dill
      1/3 cup chopped spinach

      Preheat oven to 350‘F.  Remove stems from the mushrooms.  In a saucepan combine 1 cup of the heavy cream: cook until reduced by half. Stir in the shallots and cook for 1 minute.  Remove from heat and stir in 1/2 cup of the coconut milk, cracker crumbs, shrimp, salt, black pepper and dill.  Stuff the mushroom caps with the shrimp mixture.  Place in a shallow casserole dish.  In a saucepan reduce the remaining 1 cup of heavy cream to half.  Stir in the remaining 1/4 cup coconut milk and spinach and cook for 2 minutes.  Heat, but do not boil.  Pour sauce over the mushrooms.  Bake for 10 minutes.  

      Comment: I baked these for 20 minutes until hot and bubbly.


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