Shrimp Casino, Stuffed Portobellos
- 1 Pound Shrimp
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe, as needed
- Vegetable Oil, for frying
- 1 Medium Onion, chopped
- 1 Large Carrot, chopped
- 1 1/2 Cups Seasoned Bread Crumbs
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Basil
- 2 Cloves Garlic, minced or grated
- 1/2 Cup Pinot Grigio
- 2 Large Eggs, beaten
- 1/2 Cup Chicken Broth
- Salt and Pepper, to taste
- 4 Large Portobello Mushrooms
- 1/4 Cup Romano Cheese
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe, for garnish
Coat the shrimp pretty heavily with Butt Kickin' Blacken and set aside.
2. Chop both the onion and carrot into a small dice, and saute' in the vegetable oil, over medium high heat until they're soft. You really don't want to overcook, or brown them because a little of the texture is nice in the finished product.
3. Place the bread crumbs in a bowl along with the oregano, basil, and garlic. Add the cooked vegetables and mix well. Add the wine and eggs, and mix up again. Add enough of the chicken broth to make a moist stuffing. Taste for salt and pepper, and adjust as necessary.
4. Begin cleaning the mushrooms by first cleaning up the inside edge with a sharp knife, and remove the tough stem.
5. Remove the inside fins with a spoon.
6. Place the seasoned shrimp inside, then finish filling with the stuffing. Dust the top with the grated cheese, and dust with a little more blacken. You can make these ahead up to a full day prior to wanting to serve them. Just cover with plastic wrap and refrigerate.
7. When you're ready to cook:
8. You could easily make a variation of these for a cocktail party, by using large white mushrooms, and slicing the shrimp in half before placing one in each mushroom, then topping with the stuffing. When they come out of the oven, make an indentation in the middle, and fill with a little Cajun Remoulade.