Shrimp Stuffed Portobello Mushrooms

Shrimp Stuffed Portobello Mushrooms

 

Ingredients:

1/4 cup olive oil

1/2 cup chopped onion

1/4 cup chopped fresh basil

3 large garlic cloves, chopped

1/2 teaspoon chopped fresh rosemary

6 ounces cooked bay shrimp

2/3 cup fresh breadcrumbs made from French bread

1/2 cup grated Parmesan cheese

1/4 cup mayonnaise

8 -2 to 2 1/2-inch portobello mushrooms, dark gills removed

Directions:

Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes.

Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper.

Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.
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Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

Pineapple & Mango Scallop Salad

Pineapple & Mango Scallop Salad

 

 

Ingredients:

1 pound fresh scallops

1 large can pineapple spears

2 tablespoons white wine vinegar

1 1/2 teaspoons sugar

1 1/2 teaspoons lime juice

1 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cumin

1 cup fresh sugar snap peas

1 romaine lettuce leaves

1 medium mango, seeded, peeled, and sliced

1 carrot, finely shredded

Directions:

For dressing, drain pineapple, reserving 1/3 cup of the juice. In a small saucepan combine the reserved pineapple juice, the white wine vinegar, sugar, lime peel, lime juice, cornstarch, cinnamon, and cumin. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; cool.

In a small saucepan cook sugar snap peas in a small amount of boiling water for 1 minute. Drain and cool.

Rinse scallops; pat dry with paper towels. Cut any large scallops in half. Cook scallops in boiling, lightly salted water for 1 to 3 minutes or until scallops turn opaque. Drain.

Line 4 dinner plates with lettuce leaves. Arrange scallops on one side of each plate. Starting from scallops, fan out pineapple spears, mango slices, and sugar snap peas on other side of each plate.

Drizzle the dressing over salads. Sprinkle with shredded carrot.