Bacon Wrapped Shrimp with Rosemary and Stilton
Crab-Stuffed Mushrooms


Here are two stuffed mushroom recipes.
Terry Pulliam Burd


Bacon Wrapped Shrimp with Rosemary and Stilton

20 uncooked large shrimp; peeled, deveined
1 tablespoon fresh rosemary
balsamic vinegar
10 slices bacon; cut in half crosswise
stilton or other blue cheese; crumbled

Arrange shrimp on baking sheet. Sprinkle with rosemary, pepper and several
splashes of vinegar. Wrap each in bacon, covering completely; secure with
toothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.)
Preheat broiler. Broil shrimp 4 - 5" from heat source until shrimp are
cooked through and bacon is browned, watching carefully to prevent
burning,
about 5 mins. per side. Remove toothpicks. Transfer to platter. Sprinkle
hot shrimp with cheese and serve.

Contributor: Bon Appetit
Yield: Makes about 20



Crab-Stuffed Mushrooms

1 pound crabmeat
2 eggs; beaten to blend
1/4 cup mayonnaise
1/4 cup butter
2 tablespoons onion; diced
2 tablespoons bell pepper; diced
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
salt and pepper
2 pounds mushrooms; stems removed
1 cup Swiss cheese; grated

Preheat oven to 350F. Butter 9 x 12" baking dish. Combine first
ingredients
in medium bowl. Season with salt and pepper. Spoon about 1 tablespoon crab
mixture into each mushroom. Place in prepared baking dish. Sprinkle cheese
over. Bake until mushrooms are tender and cheese melts, about 20 mins.
Serve hot.

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Contributor: Bon Appetit

Yield: 12 servings


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