Caribbean Shrimp and Mushroom Packets
recipe comes from The Mushroom
Council site: the definitive guide to mushrooms
with mushroom recipes and in-depth information
on fresh gourmet mushrooms, including selected
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
pound (about 5 cups) fresh white mushrooms,
1/2 cup couscous (uncooked)
1 cup thinly sliced onion
1 cup sweet red bell pepper, chopped
1 pound extra-large shrimp, peeled and divided
1/4 cup dry white wine
4 tablespoons (1/2 stick) butter
2 teaspoons Caribbean or Jamaican jerk seasoning
1 teaspoon finely minced garlic
3/4 teaspoon salt
2 ears of corn, husked and halved
Jerk seasoning is available in most supermarket
spice sections. If unavailable, substitute 1
teaspoon sugar, and 1/4 teaspoon each of thyme,
allspice and ground red pepper.
outdoor grill or oven to 425ºF.
a work surface place 4 sheets (each about 20
inches long) of heavy duty or doubled aluminum
the center of each piece of foil arrange a generous
1/2 cup mushrooms, overlapping slightly; sprinkle
with 2 tablespoons couscous. Top each with onion,
red bell pepper, shrimp and wine, dividing evenly.
each with 1 tablespoon butter; sprinkle with
1/2 teaspoon jerk seasoning blend and 1/4 teaspoon
garlic. Sprinkle an equal amount of salt over
remaining mushrooms over shrimp, overlapping
slightly; place 1/2 an ear of corn on the side.
long sides of foil together over mixture, allowing
space for heat circulation and expansion; fold
to seal. Fold up short ends; crimp to seal.
on outdoor grill or in oven, about 5 inches
until shrimp are done (on the grill for about
15 minutes, turning once, or in the oven for
about 20 minutes).
in individual shallow serving bowls; carefully
unfold foil; serve.
The Mushroom Council