Shrimp Stuffed Mushrooms Recipe
Shrimp Stuffed Mushrooms is a tasty appetizer. Bean Sprouts & Carrot gets its taste from Shrimp filling stuffed in mushroom coated with sauce. Seafood lovers just adore this Bean Sprouts & Carrot recipe.
Ingredients
| 16 medium-size dried mushrooms or 2-inch-diameter fresh mushrooms | ||
| 1/2 teaspoon each salt and sugar | ||
| Soy sauce | 1 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs), canned | |
| Shrimp filling | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
Cover dried mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems.
Place mushrooms in a pan with salt, sugar, soy, and chicken broth.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
If you use fresh mushrooms, simmer in chicken broth mixture for only 10 minutes.
Remove mushrooms from broth (reserve broth), drain, and cool slightly.
Mound approximately 2 tea spoons shrimp filling in each mushroom.
Arrange mushrooms, filled side up, on one or two serving plates that will fit inside a steamer.
At this point you can cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.
To cook, place plate on rack in steamer, cover, and steam over boiling water for 10 minutes.
If you cook this on two plates, serve the first portion while you cook the second.
In a pan, heat 1/2 cup of the reserved broth.
Blend cornstarch and water.
Add to pan, and cook, stirring, until sauce bubbles and thickens.
Pour sauce over hot mushrooms
Cut off and discard stems.
Place mushrooms in a pan with salt, sugar, soy, and chicken broth.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
If you use fresh mushrooms, simmer in chicken broth mixture for only 10 minutes.
Remove mushrooms from broth (reserve broth), drain, and cool slightly.
Mound approximately 2 tea spoons shrimp filling in each mushroom.
Arrange mushrooms, filled side up, on one or two serving plates that will fit inside a steamer.
At this point you can cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.
To cook, place plate on rack in steamer, cover, and steam over boiling water for 10 minutes.
If you cook this on two plates, serve the first portion while you cook the second.
In a pan, heat 1/2 cup of the reserved broth.
Blend cornstarch and water.
Add to pan, and cook, stirring, until sauce bubbles and thickens.
Pour sauce over hot mushrooms
Chef
