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Angry Shrimp Mushrooms

From the restaurant: Betty's Nosh




For tequila glaze:

1 cup tequila
2 cups heavy cream
1 cup sweet chile sauce
5 dashes Tabasco sauce

For the mushrooms:

4 Portobello or 8 to 10 button mushrooms
1 tablespoon olive oil
1 pound shrimp, peeled and tails removed
1 cup sweet chile sauce
5 dashes Tabasco sauce
1 cup of bread crumbs
Salt and pepper to taste
¼ cup grated Parmesan cheese


Oven to 350 degrees


To make the glaze, add tequila to a medium-size saucepan and cook on medium heat until slightly reduced (about 3 to 5 minutes).  Add cream and chile sauce.  Mix well.  Once combined, add Tabasco.  Remove from heat.
To bake mushrooms, remove stems and place mushroom shells on an oiled baking sheet.  Cook at 350 degrees until they begin releasing some of their liquid (about 10 minutes).  Remove mushrooms.  Pat dry with paper towel before stuffing.  Increase oven heat to 500 degrees.  Heat oil on medium heat in a large sauté pan.  When hot, add shrimp and sauté until fully cooked (about 4 to 5 minutes).  In a large mixing bowl, combine shrimp, sweet chile sauce, Tabasco, bread crumbs, salt and pepper.
Fill mushrooms with shrimp mixture.  Place on heavy baking sheet and bake for approximately 5 minutes, or until bubbling hot.  Remove mushrooms from oven.  Pour tequila glaze over mushrooms just to cover.  Top with Parmesan cheese.  Place back in oven for approximately 3 minutes.



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