Mushroom Stuffed Shrimp in a Butter Tomatillo Sauce
This is a great way to make shrimp an elegant showpiece of your meal or appetizer!
One Small Can of Mushrooms
1/2 Cup Unflavored Bread Crumbs
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
2 Tablespoons Parmesan Cheese
1 Egg White
12 Medium Uncooked Shrimp
1 Fresh Garlic Clove
1 Teaspoon Worcestershire Sauce
1 Teaspoon Granulated Sugar
1/2 Cup Butter
Preheat oven to 475 degrees. Dice Tomatillo and blend with 1 Garlic Clove, Worcestershire and Sugar. Pour mixture onto the bottom of a baking dish. Melt 1/2 cup butter in the microwave and pour that onto the bottom of the baking dish as well. Clean, devein and butterfly your Shrimp, laying them on top of the sauce in the baking dish. On a cutting board, drain and finely chop the canned Mushrooms. Place into a bowl and mix with Bread Crumbs, Garlic Powder, Onion Powder, Parmesan Cheese and Egg White. Gently add about a teaspoon of the filling to the center of each Shrimp. Place into the oven and allow to bake for 18-22 minutes. Garnish with Cilantro or Green Onion.