SHRIMP ESCARGOT

Shrimp Escargot

INGREDIENTS:

  • 2lbs. shrimp, peeled and deveined

  • 1lb. fontina cheese, shredded

  • 1lb. sharp white cheddar, shredded

  • 8oz cream cheese

  • 1 baguette loaf

 

Snail Butter:

  • 1lb. butter, softened

  • 3 tbsp garlic, chopped

  • 2 tbsp shallots, minced

  • 1/4 cup chardonnay wine

  • 1 tbsp Ben's Heffer Dust

  • 3 tbsp fresh parsley, chopped

INSTRUCTIONS:

  1. Preheat recteq to 400°F.

  2. In a medium bowl, combine all ingredients to prepare the snail butter.

  3. Using a mini muffin pan, add 1 tsp of the snail butter to each cup.

  4. Top the butter with 1 shrimp and a small amount of cream cheese.

  5. Top the shrimp with generous amounts of the shredded fontina and cheddar cheeses. 

  6. Cook for 8-10 minutes until the cheese melts and the brine has cooked through.

  7. Serve on sliced baguette.

Ben's Heffer Dust
RT-700 WOOD PELLET GRILL
RECTEQ ICER RED WHITE BLUE
RT-590 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-B380 BULLSEYE WOOD PELLET GRILL
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED BLACK