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This
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 exotic mushrooms.
This
site is a mine of information if you want to
learn about mushrooms, grow them or eat them!
"One
of the great vegetables in my opinion - and
I have never come across anyone who dislikes
them!"
If
you would like to learn more then visit the
website <click
here>
Ingredients
1
pound (about 5 cups) fresh white mushrooms,
sliced
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
blend*
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.
Method
Preheat
outdoor grill or oven to 425ºF.
On
a work surface place 4 sheets (each about
20 inches long) of heavy duty or doubled aluminum
foil.
In
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.
Dot
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 each portion.
Arrange
remaining mushrooms over shrimp, overlapping
slightly; place 1/2 an ear of corn on the
side.
Bring
long sides of foil together over mixture,
allowing space for heat circulation and expansion;
fold to seal. Fold up short ends; crimp to
seal.
Place
on outdoor grill or in oven, about 5 inches
from heat.
Cook
until shrimp are done (on the grill for about
15 minutes, turning once, or in the oven for
about 20 minutes).
Place
in individual shallow serving bowls; carefully
unfold foil; serve.
