Shrimp Rolls | Holly Cookbook

From The Holly Cookbook, 1990 Edition. Recipe by Bill Steinke.


English muffins, halved
Garlic butter
Hood Canal Shrimp

Fresh mushrooms (small, with stems removed)
Monterey Jack cheese, grated


Sauté shrimp in garlic butter about 1 minute on each side until lightly cooked. Remove and set aside. Add mushrooms, sauté, retaining any liquid. Meanwhile, toast muffin halves and butter lightly. Place 2 halves in small chafing dish or place all in shallow, large baking dish. Top muffins with shrimp and mushrooms and pour over any liquid, then cover with cheese and broil until cheese is melted and golden.

This recipe requires about 4 or 5 shrimp, 6 to 8 mushrooms and 1/2 cup grated cheese for each half. Plan on 2 per person as there are good.

By Bill Steinke