Spicy Shrimp Stuffed Portobellos
Although it seems that these will come out extremely hot because of all the blacken, the cheese really sucks away a lot of the heat and flavor form the spices. Don't get me wrong, this is one of the hotter recipes that I've published, and it's Sooo good.
I'll serve this on a bed of Southwest Style Rice with Beans, a little more Enchilada Sauce, and Lime Sour Cream on lettuce.
1. Prepare the shrimp by first removing the shells and the vein. I use a little specialized $2.00 gadget for this, it really makes the job go quicker.
2. Place the cleaned shrimp in a bowl and add the blacken and salt. Don't be afraid to add too much blacken because the cheese will take away most of the heat.
3. Mix the spices into the shirmp. As you can see I've used a lot.
4. Fry them in a medium / high pan about 3 minutes on each side. Do this in batches so you don't crowd them. You want to cook them so that they're a little less than done. They'll continue cooking in the mushrooms. Set these aside while you prepare the portobellos.
5. Prepare the portobellos by first breaking off the woody stem. Then trim up all of the edges with a real sharp knife, Use a soup spoon to remove the gills, and finally, cut the stem flush with the cap.
6. Cover the bottom with Enchilada Sauce, then lay the shrimp on top.
7. Top all of this with the grated cheese, dust with a little more blacken, and place on a parchment lined sheet pan.
Bake in a preheat 350 degree oven for 15 - 20 minutes.
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