These Tarragon Mushroom & Shrimp Bites offer a sophisticated yet simple way to enjoy seafood and vegetables. The fresh shrimp are marinated in a zesty blend of lemon juice, dried tarragon, and minced garlic, infusing them with bright, herbal flavors. Thick-cut fresh mushrooms provide a meaty texture that complements the tender shrimp perfectly. Finished with a quick mustard-Dijon sauce and fresh parsley, these bites are light, flavorful, and visually appealing. They are ideal for entertaining, as an elegant starter, or even a low-fat main course. Quick to prepare and easy to eat, they bring a touch of French-inspired cuisine to your table without requiring hours in the kitchen.
Tarragon Mushroom & Shrimp Bites
Description
These Tarragon Mushroom & Shrimp Bites offer a sophisticated yet simple way to enjoy seafood and vegetables. The fresh shrimp are marinated in a zesty blend of lemon juice, dried tarragon, and minced garlic, infusing them with bright, herbal flavors. Thick-cut fresh mushrooms provide a meaty texture that complements the tender shrimp perfectly. Finished with a quick mustard-Dijon sauce and fresh parsley, these bites are light, flavorful, and visually appealing. They are ideal for entertaining, as an elegant starter, or even a low-fat main course. Quick to prepare and easy to eat, they bring a touch of French-inspired cuisine to your table without requiring hours in the kitchen.Ingredients
Directions
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In a small bowl, combine lemon juice, dried tarragon, and minced garlic; stir well to dissolve.
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Divide the marinade in half. Place shrimp in a 9-inch glass pie plate and toss with half of the marinade.
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Cover the shrimp and marinate in the refrigerator for 1 hour, stirring occasionally.
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In a separate bowl, toss the sliced mushrooms with the remaining marinade. Cover and set aside.
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Drain the shrimp from the marinade, reserving the liquid in the pie plate.
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Arrange the shrimp in a single layer in the pie plate, placing the thickest portion toward the outside edge.
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Cover the pie plate with heavy-duty plastic wrap, venting the corner to allow steam to escape.
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Microwave on HIGH for 2 to 2 minutes 20 seconds, or until shrimp is opaque and cooked through. Rotate the plate halfway through cooking.
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Drain the cooked shrimp and return them to the reserved marinade in the pie plate.
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Stir water, fresh parsley, Dijon mustard, and pepper into the marinade with a whisk.
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Toss the shrimp well to coat evenly with the sauce.
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Thread one mushroom slice and one shrimp onto each of 24 wooden picks.
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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 peeled and deveined before marinating for best texture and presentation.
If shrimp vary significantly in size, adjust microwave time accordingly to avoid overcooking smaller pieces.
Wooden picks should be soaked in water for at least 30 minutes before use to prevent burning in the microwave or charred edges if grilled.
For a stronger flavor, let the mushrooms marinate longer, but do not exceed 2 hours to prevent them from becoming too soft.
