- 10 – 12 jumbo shrimp, peeled and deveined
- Salt and pepper
- Juice of ½ lime
- 2 – 3 blades shadon beni or cilantro, chopped
- 3 oz butter
- 3 cloves garlic, finely chopped
- ¼ cup chopped chives
- 1 large tomato diced
- 2 cups fresh mushrooms, sliced
- ½ tsp salt
- ½ tsp pepper sauce
- ¼ tsp black pepper
- 8 oz cream cheese, room temperature
- 2 tbsp mayonnaise
- ½ cup shredded mozarella cheese
- 1 cup grated swiss cheese
- 1 cup grated parmesan cheese
- Cooking Spray
Season the shrimp with a little salt, pepper, shadon beni and lime juice. Set aside to marinate for no more than half hour.
In a medium saucepan, melt the butter over medium – high heat. Add the shrimp and let cook, 1 – 2 minutes per side. Remove shrimp and let cool. Chop the shrimp into chunks and set aside.
In the same pan, add the mushrooms. You may need to add a little more butter to melt. Cook for a few minutes until a little tender. Add the tomatoes, chives and garlic. Stir to combine and cook for a few minutes, ensuring the garlic does not burn. Season with the salt and pepper. Add the pepper sauce.
Add the shrimp and stir into the mushroom mixture. Allow to cook just for 1 – 2 minutes more. Taste and adjust seasoning. Remove from heat and allow to cool.
Preheat oven to 375 degrees F.
In another bowl, mix together the cream cheese, parmesan cheese and mayonnaise. Add the cooled mushroom mixture and mix. Add the remaining cheeses mixing thoroughly. Spray a small baking dish lightly with cooking spray. Place the mixture in dish.
Bake in the preheated oven for 20 – 25 minutes or until the mixture is bubbling and golden brown. Remove from oven and serve immediately with your favorite tortilla chips, vegetables and/or crackers.