These Tarragon Mushroom and Shrimp Bites are a sophisticated yet simple appetizer perfect for entertaining or a quick weeknight treat. The shrimp are marinated in a vibrant blend of fresh lemon juice, earthy dried tarragon, and aromatic garlic, infusing them with bright, herbal flavors. Sliced mushrooms soak up the remaining marinade, adding a savory, meaty texture that complements the delicate seafood. Finished with a touch of Dijon mustard and fresh parsley, these bites offer a perfect balance of zesty acidity and rich umami. They are easy to assemble and cook quickly in the microwave, making them an ideal choice for when you want something impressive without spending hours in the kitchen. Serve them warm as a party starter or a light lunch.
Tarragon Mushroom And Shrimp Bites
Description
These Tarragon Mushroom and Shrimp Bites are a sophisticated yet simple appetizer perfect for entertaining or a quick weeknight treat. The shrimp are marinated in a vibrant blend of fresh lemon juice, earthy dried tarragon, and aromatic garlic, infusing them with bright, herbal flavors. Sliced mushrooms soak up the remaining marinade, adding a savory, meaty texture that complements the delicate seafood. Finished with a touch of Dijon mustard and fresh parsley, these bites offer a perfect balance of zesty acidity and rich umami. They are easy to assemble and cook quickly in the microwave, making them an ideal choice for when you want something impressive without spending hours in the kitchen. Serve them warm as a party starter or a light lunch.Ingredients
Directions
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In a medium bowl, combine lemon juice, dried tarragon, water, minced garlic, and chopped parsley. Stir well to create the marinade.
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Divide the marinade in half. Place the shrimp in a 9-inch glass pie plate and toss with half of the lemon mixture to coat evenly.
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Cover the shrimp and refrigerate for 1 hour, stirring occasionally to ensure even marination.
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In a separate bowl, combine the sliced mushrooms with the remaining half of the lemon mixture. Toss well to coat and set aside.
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After marinating, arrange the shrimp in a single layer in the pie plate, placing the thickest portion toward the outside edge in a spoke-like pattern.
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Cover the pie plate with heavy-duty plastic wrap and vent the corners to allow steam to escape.
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Microwave on HIGH for 2 to 2 minutes and 20 seconds, or until the shrimp are opaque and cooked through. Rotate the pie plate halfway through the cooking time.
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Remove the pie plate from the microwave. Drain the shrimp, reserving the marinade in the plate.
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To the reserved marinade, add the Dijon mustard, pepper, and the marinated mushrooms. Whisk together until well combined.
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Add the cooked shrimp to the mushroom mixture and toss gently to coat everything evenly.
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Thread one slice of mushroom and one shrimp onto each of the 24 wooden picks. Serve immediately.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 521.0kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 874.0mg292%
- Sodium 1803.3mg76%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 0.5g2%
- Sugars 1.6g
- Protein 116.3g233%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure shrimp are fully thawed if using frozen, and pat dry before marinating for better flavor absorption.
If you do not have a microwave, you can cook the shrimp in a skillet over medium heat for 2-3 minutes per side until pink.
Use wooden picks that are at least 4 inches long to easily hold both the shrimp and mushroom slice.
These bites are best served immediately while warm, but can be served at room temperature.
For a stronger garlic flavor, use fresh minced garlic instead of pre-minced.
