Joyce’s Stuffed Shrimp and Mushrooms over Fettucine
by
Joyce Eaglin Doerr
Alfredo Sauce:
In medium sauce pan
1 stick butter (1/2 c)
1 pint (2c) heavy cream
4 oz Philly cream cheese
Whisk until melted and smooth
Add:
1 heaping tsp minced garlic
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp black pepper
Slowly whisk in 1 cup grated 3 cheese blend (parmesan, Romano, and asiago)
Serve with Fettuccine and top with stuffed shrimp and mushrooms
Crab stuffed shrimp and mushrooms:
1 8oz can crab meat
1 large egg
1 TBS mayonnaise
1 tsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp oregano
1/4 c breadcrumbs
Mix well and set aside
Peel and butterfly shrimp
Clean and remove stems from mushroom caps
Place on greased cookie sheet
Put crab mixture into caps and on shrimp.
Bake at 350 for 12-15 min |
