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Shrimp Cilantro and burgundy mushrooms

billyraybillyray Posts: 1,120
edited November 2012 in EggHead Forum
Made NecessaryIndulg's Shrimp cilantro tonight with burgundy mushrooms. I wanted a little more heat, so I marinated the shrimp in a 1/4 cup EVOO with 1 tsp kosher salt, 1 tsp granulated garlic, 1/2 tsp cayenne pepper and 1/2 tsp fresh ground black pepper. Covered and refrigerated for 1 hour. Outstanding!!
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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Comments

  • Richard FlRichard Fl Posts: 7,814
    I have done the burgundy mushrooms and think that some cayenne or hot sauce will solve your problem.
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  • have not tried the shrimp, but have done the shrooms.  They are very good.  If you have any leftover after reheating the shrooms add a tablespoon of heavy cream.  make sure you have lots of crusty bread handy
    Eggin in SW "Keep it Weird" TX
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  • Dyal_SCDyal_SC Posts: 2,248
    Yum! Looks delicious!!
    2014 Co-Wing King
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  • GriffinGriffin Posts: 6,768

    Looks great. I need to try her shrimp.

    We just did the 'shrooms and with the leftovers, Mrs. G added some heavy cream, fresh parm, grilled chicken and tossed with some linguini (or was it fettucini?). Anyway, was so good.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Looks awesome!  I need to try those mushrooms! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • billyraybillyray Posts: 1,120
    Looks awesome!  I need to try those mushrooms! 


    Here's the recipe for the 'shrooms. I used Better than Bouillon,instead of the cubes.

    http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/?print=1/#sizeFP

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • nolaeggheadnolaegghead Posts: 13,679
    billyray said:
    Looks awesome!  I need to try those mushrooms! 


    Here's the recipe for the 'shrooms. I used Better than Bouillon,instead of the cubes.

    http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/?print=1/#sizeFP

    We do something very similar with mushrooms, don't cook them as long, maybe 20 minutes after they "sink".  But a very tasty way to serve them.  Leave the butter out and they're good cold in salads.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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