YIELD Makes 12 (appetizer size portions)
The shiitake mushrooms in this dish are loaded with perfectly-portioned spoonfuls of shrimp, ginger, garlic, soy sauce, and other classic Asian flavors.
INGREDIENTS
12 4-inch shiitake mushrooms with rounded caps, stemmed 1 pound shrimp, shelled, de-veined, coarsely chopped 1 tablespoon fresh ginger, chopped 1 garlic clove, chopped 2 scallions, sliced crosswise 1 egg 3 tablespoons heavy cream 1 teaspoon Sesame oil 1/4 teaspoon sambal oelek 1 tablespoon Soy Sauce 1/4 teaspoon pepper salt and pepper to taste Sesame Seeds, for garnish 1 tablespoon chives, chopped for garnishPREPARATION:
- Preheat the oven to 425°. In a food processor, combine the ginger, garlic, scallion and pulse to combine. Next add 3/4 of shrimp, egg, sambal oelek, salt and pepper then slowly add the sesame oil, cream and soy sauce in a steady stream. Pulse until emulsified. Add remaining 1/4 lb of shrimp and pulse until small pieces of shrimp are visible and dispersed throughout the emulsified mixture.
- Lay the mushroom caps in a single layer cap side up on baking sheet and lightly rub with sesame oil and season with salt and pepper. Flip the mushrooms over to gill side up.
- Spoon the shrimp mixture into the mushroom caps, top with sesame seeds. Bake for 14 minutes or until shrimp is cooked through. Garnish with chives.