Shrimp Cargot Recipe
Shrimp Cargot is a flavorful twist on the classic French escargot, replacing snails with shrimp for a more accessible and widely enjoyed dish. The dish features shrimp cooked in a rich garlic butter sauce, often served in mushroom caps and topped with melted cheese like mozzarella. This creates a creamy, garlicky, and cheesy flavor profile. The dish is usually baked until the cheese is bubbly and golden, making it a great appetizer or side dish.
Equipment
- Skillet
- Baking dish or ramekins
- Spatula or wooden spoon
- Garlic press or knife (for mincing garlic)
- Grater (for shredding cheese)
- Oven mitts (for handling hot dishes)
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp butter
- 3 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 1/4 cup chicken broth
- 1/2 cup mozzarella cheese shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add shrimp to the skillet and cook for 2 minutes on each side until they just turn pink.
- Remove shrimp from the skillet and set aside. Add white wine (or broth), parsley, and lemon juice to the skillet. Let it simmer for about 2 minutes.
- Place one shrimp in each mushroom cap (if using), or divide the shrimp into small baking dishes or ramekins.
- Pour the garlic-butter sauce over the shrimp, then top with shredded mozzarella.
- Bake in the preheated oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve hot with crusty bread to soak up the sauce.