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Shrimp Cilantro and burgundy mushrooms

billyraybillyray Posts: 1,138
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

Comments

  • Richard FlRichard Fl Posts: 8,081
    I have done the burgundy mushrooms and think that some cayenne or hot sauce will solve your problem.
  • 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
    Large, small and mini SW Austin
  • Dyal_SCDyal_SC Posts: 3,967
    Yum! Looks delicious!!
  • GriffinGriffin Posts: 7,426

    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

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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.  
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  • billyraybillyray Posts: 1,138
    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
  • nolaeggheadnolaegghead Posts: 19,669
    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.
    ______________________________________________
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