Shrimp Cargot (Hot bubbly baked shrimp with cheese)
Equipment needed:
24 large raw shrimp, peeled, deveined, tail off. Seasoned with salt, pepper, italian seasoning
1 shallot, grated
3 tsp grated garlic (ok from tube)
2 oz. cream cheese
4 TBSP Herb butter (or regular unsalted butter is fine)
4 oz Fontina, shredded
4 oz Asiago, shredded
1 tsp chopped parsley
1 tsp fresh tarragon, chopped
Lemon zest
Optional: baguette or toast points
Directions:
1. Preheat oven to 400 degrees.
2. In one medium bowl, add shallot, garlic, cream cheese and butter. Mash together. It should be room temperature to do this.
3. To another medium bowl, add fontina, asiago, parsley and tarragon and mix.
4. Place about 1 tsp of butter mixture at the bottom of each muffin hole. Then place a shrimp on top and press down. Finally, top with cheese. You should use all the butter and all the cheese for 24 shrimp.
5. Place in the oven for 10 minutes.
(If you're doing toast points here or bread, lightly butter the bread)
6. Take the tray out of the oven, add the toasts around the shrimp, sprinkle with lemon zest and put the whole tray under the broiler for 2-4 minutes or until bubbly and some pieces and browned and crisped up (that's the best part).
7. Serve right away as an appetizer with toasty bread or serve as a main coarse with some pasta.
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