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