MUSHROOM AND SHRIMP BROCHETTE

INGREDIENTS

4 servings:

• 8 medium-size mushrooms
• 16 large shrimp, peeled and raw
• 1 leek
• 1 splash of wine
• Salt, pepper and parsley
• Extra virgin olive oil

PREPARATION

In a pan with a little hot oil, poach the minced leek with a little salt for 5-6 minutes.

Clean the mushrooms, cut the stem, and make a hole as if they were hats, with a puncher or garnishing spoon. Reserve the hats and mince the rest of the mushroom, adding to the pan with the leek. Sauté for 5 minutes, add salt and pepper and a splash of wine, then let it evaporate and reduce.

Fill the reserved mushroom hats with this mixture. Place in a baking tray with a drizzle of oil and bake for 10 minutes at 180º.

Meanwhile, sauté the peeled shrimp. Assemble the mushroom brochette placing a shrimp over it, then skewer another mushroom and again, another shrimp.

Pour some of the juices from the cooking process and sprinkle with chopped parsley.

NOTE:

The shrimp must not be overcooked or they will come out dry.

** They can also be emptied with a regular spoon.

** The oven should have both top and bottom heat sources at 180º, if necessary and at your discretion, bake for a couple more minutes.

** Two mushrooms are enough for a starter, but as an entrée, you could put 3-4, depending on the size.

** It is easy to make and not at all complicated, the mixture can be made ahead of time and just fill and bake right before serving.

** It has almost no oil as the shrimp can be sautéed in the previously used pan without adding any additional oil.