crab stuffed mushrooms on the back of our holiday cards. As usual, they were late. This is why my cards never say "Merry Christmas." Always "Happy Holidays." This recipe was the second ever posted back in March. It's amazing how much has happened since I started blogging just 9 months ago. My neighbors on my circle usually send over some holiday treats around Christmas time, and this year I sent some of the mushrooms along with the shrimp and fontina mini fillo shells.
Gianna says I've already posted this recipe. But no, this is entirely different from that post. This has fontina cheese and chives in it instead of feta and spinach! This picture is also a lot prettier!
My Family Table. My week is not complete if I do not get to Barnes and Noble at least once to have a Caramel Latte with 3 or 4 cookbooks to get lost in. I was recently really moved by John Besh's account of the impact of the BP rig exploding in the Gulf. He grew up there in New Orleans fishing and shrimping all around those things. Then suddenly the waters were so polluted. He says the shrimp are all safe to eat now. Based on his passion and sincerity about serving good food, I believe him.
I buy wild American shrimp from The Fresh Market. Kroger is also getting better about carrying them. Just check the back of the bag along the bottom. It will tell you where it's from.
- about 3/4 cup of cooked shrimp (I am not a precise kind of person)
- 1 cup of shredded fontina cheese
- fresh chives - as much as you'd like
- garlic powder
- olive oil or flavored dipping oil (we like Mediterranean blends that have things like garlic, oregano, sun dried tomatoes, etc.)
- Preheat the oven to 375 degrees.
- Chop the peeled, deveined, cooked shrimp into little pieces. You want to have 2 or 3 pieces in each little shell.
- Add the cheese.
- Snip some chives over the mixture in a bowl. You want enough to add color to each bite.
- Season it with some garlic powder.
- Add about 2 teaspoons of the flavored oil, and mix.
- Drop spoonfuls into the shells to fill them up.
- Cook for 10 minutes in the oven or until the cheese is melted.