SouthShoreNow.ca

Shrimp-Stuffed BBQ Mushroom Caps
Makes 24

Preparation:
Remove stem of 24 medium-large button mushrooms to create a cavity. (Don’t forget to save the stems for a mushroom stock.) Peel and devein 48 shrimp. Small dice red bell peppers. Mince garlic and onions. Grate cheddar cheese. Remove leaves of about 6 stems of fresh thyme. Retain all in separate containers.

Ingredients:
24 medium-large button mushrooms
48 peeled and deveined uncooked shrimp (31 to 40 count size)
1 teaspoon dry chili flakes
1/4 cup small diced red bell peppers
2 tablespoons fresh thyme leaves
2 cloves minced garlic
2 tablespoons minced onions
Juice of half fresh lemon
Worcestershire sauce
Salt and pepper to taste
1 to 2 cups grated cheddar cheese

Directions:
Place stemmed mushroom caps (cavity up) on a tray, drizzle with Worcestershire Sauce and season with salt and pepper. In a bowl, mix the uncooked shrimp, dry chili flakes, fresh thyme, diced red bell peppers, minced garlic and onions. Squeeze the juice of half a lemon and add salt and pepper to taste. Allow to marinate for no more than half an hour.

Place two of the marinated shrimp with mixture in each of the mushroom caps and top with grated cheddar cheese. Place the stuffed mushroom caps on a medium-low heat (275 degrees F), well-oiled BBQ grill and cook until the cheese has melted over the shrimp and into the mushrooms. The shrimp should have a noticeably pale pink colour indicating doneness. Approximately 5 to 10 minutes.

Serve on a platter for a BBQ party appetizer or as part of a meal with a nice, light summer salad.


Rick’s Rustic Summer Salad
Serves 4 to 6
Preparation:
Mince garlic and grate Parmesan or mozzarella cheese and retain separately. Slice red/purple onion and bell pepper into strips. Chunk dice tomatoes and English cucumber.

Ingredients:
2 to 4 medium-large fresh tomatoes
1 large English cucumber
1 large yellow bell pepper or 6 yellow baby bell peppers
1 medium-large red/purple onion
2 cloves fresh minced garlic
Juice of half fresh lemon
1 cup Parmesan or mozzarella cheese
3 tablespoons extra virgin olive oil
1 tablespoon Balsamic vinegar
Salt and pepper to taste

Directions:
In a non-metallic bowl, mix the rustic chopped tomatoes and cucumbers, slices of red/purple onion and yellow bell peppers. Add minced garlic, juice of half a lemon and drizzle with the extra virgin olive oil. Gently toss while adding balsamic vinegar. Season with salt and pepper to taste. Sprinkle with the Parmesan or mozzarella cheese.

For a special treat, replace Parmesan or mozzarella with chunks of fresh mozzarella or Bocconcini cheese and top with chopped slices of fresh basil.