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Shrimp Cilantro and burgundy mushrooms
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billyray
Posts: 1,275
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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Comments
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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 handyLarge, small and mini now Egging in Rowlett Tx
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Yum! Looks delicious!!
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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.
Rowlett, 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 also find me on Facebook, Instagram, and Twitter. -
NecessaryIndulg 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
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
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.billyray said:NecessaryIndulg 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
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