Shrimp A La Kaiser Recipe
Ingredients
2 tablespoons butter
1/2 cup finely chopped onion
Small pinch each of fresh or dried sage, thyme, dill, and oregano
Pinch of freshly ground black pepper
1/4 teaspoon crushed bay leaves
1/4 teaspoon salt
1/4 cup dry white wine
1 small tomato, squeezed to release juices and seeds, finely chopped
6 large domestic mushrooms (about 2 ounces total), gently boiled 5 minutes to soften, finely chopped
2 ounces finely chopped chantarelle mushrooms
Cafe de Paris Butter
12 raw jumbo shrimp (1 1/2 to 2 ounces each), shelled but with tails left on, if desired, deveined, butterflied (cut almost in half) lengthwise, then opened and flattened out
1/4 cup fine dry white bread crumbs
3 tablespoons melted butter
Paprika to taste
Directions
Melt butter over medium-high heat in a heavy saucepan.
Add the chopped onion and all herbs and spices.
Saute 2 to 3 minutes.
Swirl in the white wine, add chopped tomato and domestic and chantarelle mushrooms.
Boil gently 5 minutes or so, stirring frequently, until most of the pan juices have evaporated.
Remove from heat and let cool.
When room temperature, stir the mushroom mixture into the prepared Cafe de Paris Butter.
Place butterflied shrimp on a lightly buttered baking sheet and top with generous tablespoons of stuffing.
Crown with approximately 1 teaspoon bread crumbs on each shrimp, drizzle over the melted butter, and color with a small amount of paprika.
(Shrimp may be refrigerated several hours at this point.) Bake shrimp on the top rack of a preheated 300-degree oven 15 to 20 minutes, until the shrimp is just cooked through.
Add the chopped onion and all herbs and spices.
Saute 2 to 3 minutes.
Swirl in the white wine, add chopped tomato and domestic and chantarelle mushrooms.
Boil gently 5 minutes or so, stirring frequently, until most of the pan juices have evaporated.
Remove from heat and let cool.
When room temperature, stir the mushroom mixture into the prepared Cafe de Paris Butter.
Place butterflied shrimp on a lightly buttered baking sheet and top with generous tablespoons of stuffing.
Crown with approximately 1 teaspoon bread crumbs on each shrimp, drizzle over the melted butter, and color with a small amount of paprika.
(Shrimp may be refrigerated several hours at this point.) Bake shrimp on the top rack of a preheated 300-degree oven 15 to 20 minutes, until the shrimp is just cooked through.
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