being that neither of us (my boyfriend nor me) are born and bred new yorkers we each have our own places that we like to go for a little "relief" from the city. the funny thing about this though is that our places of "relief" could not be farther from one another. my places are generally nature related and less crowded like riverside park along the hudson river or early morning at prospect park during "off-leash" hours when hundreds of dogs run wild, unconstrained from the walls of their small apartments...
but my boyfriend's place of peace and comfort is times square. times square with its bright lights, and congested sidewalks, and block after block of chain food restaurants. he is in heaven (and i sort of love this about him) because behind all of the bright lights and people, times square is a bit of a suburban mirage for those far from home. and being that we are both far from our former suburban lives, it isn't too hard for me to compromise when the time calls and happily partake in a movie and appetizer (or two) from the chevy's on 42nd.
last weekend as my loyal taste tester geared up for another saturday of gmat studying, i decided to make him one of his favorite appetizers...this time however, as ina would say, made "with the volume turned up." shrimp, fresh herbs and fresh ciabatta bread make all the difference and you can immediately smell and taste the distinction of these from other versions that use loads of cheese and dried breadcrumbs. this time there was no need for bright lights and the lure of manhattan, these were worth staying home for.
Shrimp Stuffed Portobello Mushrooms
Adapted from Bon Appetit via The Kitchen Sink
1/4 cup olive oil
1/2 cup yellow onion, chopped
1/2 cup fresh basil
3 large garlic cloves, finely chopped
1 teaspoon fresh rosemary
8 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crust less ciabatta bread
1/2 grated Parmesan cheese
1/4 cup mayonnaise
2- 8 ounce containers of 'baby bellas" or crimini mushrooms, cleaned and stems removed
Heat oil in a large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Saute until onion softens, about 5 minutes. Transfer to a medium bowl and mix in shrimp, breadcrumbs, Parmesan cheese and mayonnaise. Season filling to taste with salt and pepper.
Preheat oven to 350 degrees. Arrange mushrooms, rounded side down, on an oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
These can also be made 6 hours ahead. Cover and refrigerate until ready to bake.
but my boyfriend's place of peace and comfort is times square. times square with its bright lights, and congested sidewalks, and block after block of chain food restaurants. he is in heaven (and i sort of love this about him) because behind all of the bright lights and people, times square is a bit of a suburban mirage for those far from home. and being that we are both far from our former suburban lives, it isn't too hard for me to compromise when the time calls and happily partake in a movie and appetizer (or two) from the chevy's on 42nd.
last weekend as my loyal taste tester geared up for another saturday of gmat studying, i decided to make him one of his favorite appetizers...this time however, as ina would say, made "with the volume turned up." shrimp, fresh herbs and fresh ciabatta bread make all the difference and you can immediately smell and taste the distinction of these from other versions that use loads of cheese and dried breadcrumbs. this time there was no need for bright lights and the lure of manhattan, these were worth staying home for.
Shrimp Stuffed Portobello Mushrooms
Adapted from Bon Appetit via The Kitchen Sink
1/4 cup olive oil
1/2 cup yellow onion, chopped
1/2 cup fresh basil
3 large garlic cloves, finely chopped
1 teaspoon fresh rosemary
8 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crust less ciabatta bread
1/2 grated Parmesan cheese
1/4 cup mayonnaise
2- 8 ounce containers of 'baby bellas" or crimini mushrooms, cleaned and stems removed
Heat oil in a large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Saute until onion softens, about 5 minutes. Transfer to a medium bowl and mix in shrimp, breadcrumbs, Parmesan cheese and mayonnaise. Season filling to taste with salt and pepper.
Preheat oven to 350 degrees. Arrange mushrooms, rounded side down, on an oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
These can also be made 6 hours ahead. Cover and refrigerate until ready to bake.
yum. i will definitely have to try these honey
ReplyDeleteThanks! I'm going to make these tonight for Thanksgiving tomorrow.
ReplyDelete