Stuffed Mushrooms 1

One dozen large fresh mushrooms
One dozen med shrimp, fresh, deheaded, shelled, deveined
One dozen strips of thin bacon
Salt and pepper
Garlic powder
Cooking oil

Stem, wash, and pat dry mushrooms. In each mushroom cap, curl a shrimp, season lightly, then wrap mushroom in strip of bacon. You may need to secure bacon and shrimp with a toothpick. Pour about 3-4 inches of vegetable oil into heavy saucepan and heat over medium heat. When oil is hot, gently slide in mushrooms a few at a time. Fry until bacon is crisp. Drain on paper towels. Serve with assorted hot and savory sauces, hot or cold.

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Cajun Country -- New Iberia, Louisiana