Shrimp Cargot
Shrimp Cargot draws inspiration from the French classic, escargot, which has been a staple in French cuisine for centuries. The original dish is beloved for its tender snails bathed in a luscious garlic butter sauce, often accompanied by crusty bread to soak up the flavorful juices.
Ingredients
For the Garlic Butter Sauce:
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 2 tablespoons white wine optional
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
For the Shrimp Assembly:
- 12 large shrimp peeled and deveined
- 6 medium-sized mushrooms stems removed
- 1/2 cup Havarti or Fontina cheese shredded
- Optional: 2 tablespoons cream cheese softened
- Baguette slices for serving
Instructions
Prepare the Garlic Butter Sauce:
- In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, approximately 1-2 minutes.
- Stir in the white wine (if using), lemon juice, chopped parsley, salt, and pepper. Allow the mixture to simmer for another 2 minutes to blend the flavors.
Assemble the Dish:
- Preheat your oven to 325°F (165°C).
- Place the mushroom caps in an oven-safe dish, and if using cream cheese, spread a small amount inside each cap.
- Position one shrimp into each mushroom cap.
- Spoon the prepared garlic butter sauce over each shrimp-filled mushroom.
- Generously sprinkle shredded Havarti or Fontina cheese over the top of each assembly.
Bake the Shrimp Cargot:
- Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden, and the shrimp are fully cooked.
Serve:
- Serve immediately with toasted baguette slices to soak up the flavorful garlic butter sauce.