Shrimp A La Kaiser
|Finely chopped onion||1⁄2 Cup (8 tbs), finely chopped|
|Sage||1 Pinch (Fresh Or Dried)|
|Thyme||1 Pinch (Fresh Or Dried)|
|Dill||1 Pinch (Fresh Or Dried)|
|Oregano||1 Pinch (Fresh Or Dried)|
|Freshly ground black pepper||1 Pinch|
|Crushed bay leaves||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, squeezed to release juices and seeds, finely chopped|
|Domestic mushrooms||2 Ounce, gently boiled 5 minutes to soften, finely chopped (6 Large Pieces)|
|Chanterelle mushrooms||2 Ounce, finely chopped|
|Cafe de paris butter||1 Tablespoon|
|Raw jumbo shrimp||24 Ounce, shelled but with tails left on, if desired, deveined, butterflied (cut almost in half) lengthwise, then opened and flattened out (Twelve 2 Ounce Each Pieces)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Melted butter||3 Tablespoon|
Melt butter over medium-high heat in a heavy saucepan.
Add the chopped onion and all herbs and spices.
Saute 2 to 3 minutes.
Swirl in the white wine, add chopped tomato and domestic and chantarelle mushrooms.
Boil gently 5 minutes or so, stirring frequently, until most of the pan juices have evaporated.
Remove from heat and let cool.
When room temperature, stir the mushroom mixture into the prepared Cafe de Paris Butter.
Place butterflied shrimp on a lightly buttered baking sheet and top with generous tablespoons of stuffing.
Crown with approximately 1 teaspoon bread crumbs on each shrimp, drizzle over the melted butter, and color with a small amount of paprika.
(Shrimp may be refrigerated several hours at this point.) Bake shrimp on the top rack of a preheated 300-degree oven 15 to 20 minutes, until the shrimp is just cooked through.