Hot Shrimp in a Pot Recipe
Ingredients
| Butter - 2 tablespoons, unsalted | ||
| Olive oil | 2 Tablespoon | |
| White mushrooms - 1 lb medium-size, wiped clean, stems trimmed, quartered | ||
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Onion - 1 cup, coarsely chopped | ||
| Red bell pepper | 1 Cup (16 tbs) | |
| Garlic | 2 Tablespoon, minced | |
| Tomatoes - 1 1/2 cups, ripe, seeded and coarsely chopped | ||
| White wine | 1 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Oregano | 2 Teaspoon, dried | |
| Bay leaf | 1 | |
| Shrimp | 1 Pound | |
| Orange zest | 1 Tablespoon, finely grated | |
| Flat-leaf parsley - 1/2 cup, chopped + 2 tablespoons (for garnish) | ||
| Semi-hard cheese | 4 Ounce, grated | |
Directions
GETTING READY
1) Preheat the oven to 400°F.
MAKING
3) In a large non-stick skillet, saute the mushrooms in half the butter and half olive oil over a medium-high heat for 4 to 5 minutes, until softened.
4) Sprinkle with the nutmeg, salt and pepper. Transfer in a bowl and keep aside.
5) In the same skillet, saute the onion, bell pepper and garlic in rest of the butter and olive oil over a low heat for about 10 minutes, stirring occasionally, until tender.
6) Stir in the tomatoes, white wine, honey, oregano, and bay leaf, cook uncovered over a medium heat for 30 minutes, stirring occasionally.
7) Stir in the shrimp and orange zest and cook for 2 to 3 minutes, until the shrimp is thoroughly cooked.
8) Drain the mushrooms and stir into the shrimp along with 1/2 cup parsley. Discard the bay leaf and season with salt and pepper to taste.
9) On a baking sheet, place six 8 oz ramekins, spoon in the shrimp mixture and sprinkle with the grated cheese.
10) Bake in the preheated oven for about 20 minutes until the cheese is golden and bubbly.
SERVING
11) Sprinkle with the chopped parsley and serve immediately.
1) Preheat the oven to 400°F.
MAKING
3) In a large non-stick skillet, saute the mushrooms in half the butter and half olive oil over a medium-high heat for 4 to 5 minutes, until softened.
4) Sprinkle with the nutmeg, salt and pepper. Transfer in a bowl and keep aside.
5) In the same skillet, saute the onion, bell pepper and garlic in rest of the butter and olive oil over a low heat for about 10 minutes, stirring occasionally, until tender.
6) Stir in the tomatoes, white wine, honey, oregano, and bay leaf, cook uncovered over a medium heat for 30 minutes, stirring occasionally.
7) Stir in the shrimp and orange zest and cook for 2 to 3 minutes, until the shrimp is thoroughly cooked.
8) Drain the mushrooms and stir into the shrimp along with 1/2 cup parsley. Discard the bay leaf and season with salt and pepper to taste.
9) On a baking sheet, place six 8 oz ramekins, spoon in the shrimp mixture and sprinkle with the grated cheese.
10) Bake in the preheated oven for about 20 minutes until the cheese is golden and bubbly.
SERVING
11) Sprinkle with the chopped parsley and serve immediately.
Chef
