Shrimp Cargot Recipe
If you’re a fan of buttery, garlicky escargot but prefer seafood with a broader appeal, then this Shrimp Cargot Recipe is your next must-try dish.
Equipment
- Escargot plate or mini muffin tin
- Mixing bowl
- Small saucepan
- Oven or broiler
- Measuring spoons
- Garlic press
- Small spoon or tongs
Ingredients
- 1 lb large shrimp peeled and deveined
- 6 tbsp unsalted butter softened
- 3 cloves garlic minced
- 1 tbsp shallots finely chopped
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice
- Salt and pepper to taste
- 1/2 tsp Old Bay seasoning optional
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella or Swiss cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Make the garlic butter: In a bowl, mix softened butter with garlic, shallots, parsley, lemon juice, salt, pepper, and Old Bay (if using).
- Prepare the shrimp: Pat shrimp dry and lightly season with salt and pepper.
- Assemble the dish: Place one shrimp in each cavity of the escargot plate or muffin tin. Top each with a spoonful of garlic butter.
- Add the cheese: Sprinkle a mix of Parmesan and mozzarella over the top of each shrimp.
- Bake: Place in the oven for 10–12 minutes, or until the cheese is golden and the shrimp are cooked through.
- Serve hot: Garnish with additional parsley and serve immediately with crusty bread.
Notes
- Use fresh shrimp for best texture and flavor—frozen can work but thaw thoroughly.
- Don’t skimp on butter; it’s the soul of this Shrimp Cargot Recipe.
- Add a splash of white wine to the butter mixture for extra depth.
- Use a broiler for the last 1–2 minutes to get a bubbly, golden cheese crust.
- Serve with crusty bread to soak up the garlicky butter—trust me, you’ll want every drop.