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Recipe for :

Caribbean Shrimp and Mushroom Packets
 

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.

Serves 4

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