Shrimp Stuffed Mushrooms with Artichoke Pesto are the perfect Keto, low carb and gluten-free appetizer for any special occasion! With only 5 ingredients, it’s never been easier to impress your guests.
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Today I’m excited to bring this healthy and easy appetizer to you. I don’t have a lot of Keto recipes yet, although I do have a couple good ones! My Keto Quiche is full of mozzarella and zucchini and made with a cauliflower crust – it’s so good – and Keto Baked Italian Chicken Thighs are flavorful and easy to cook up right on top of a bed of low carb veggies.
So, I partnered with Flora Fine Foods again this month to bring you a keto appetizer perfect for Christmas, New Years, birthday parties, game nights, and everything in between!
HOW TO CLEAN MUSHROOMS
Mushrooms are basically little edible sponges, which is a good thing when what they are soaking up is flavor, but it’s a bad thing when what they are soaking up is water from being improperly washed.
Never ever soak your mushrooms. I know it feels counterintuitive to not submerge them in water – it might feel like you aren’t actually washing them – but if you submerge your mushrooms in water they will soak it up and when you cook them, you will be left with a watery, soggy mess.
The best way to clean your mushrooms is to take a damp paper towel and brush the dirt off one by one. Yes, it is a bit time consuming, but it’s not difficult and you get into a rhythm. I think it’s one of those kitchen chores that is almost soothing in its simplicity.
If you MUST wash your mushrooms, then give them only a light shower and immediately dry with a clean kitchen towel or paper towels.
FRESH SHRIMP VS. FROZEN SHRIMP
When you go to the store to buy shrimp, you will see “fresh” shrimp on ice behind the glass at the seafood counter.
But here’s the thing – that “fresh” shrimp was frozen and is now thawed, and it’s getting less fresh with every hour that it sits there.
When shrimpers catch shrimp the shrimp are immediately put on ice – within minutes of being pulled from the ocean in most cases. The shrimp are quickly frozen and stay that way until the grocer or the consumer thaws them.
That means that unless you are buying shrimp right out of a seafood market on a bay somewhere, your best bet to get really good shrimp that stays firm and doesn’t smell too fishy is to buy frozen and thaw right before cooking.
It’s important to make sure you are getting the best seafood product you can, even when mixing them into a stuffing like with these Shrimp Stuffed Mushrooms with Artichoke Pesto.
With these Shrimp Stuffed Mushrooms with Artichoke Pesto I chose to serve Villa San Giovani Wines. The Merlot and Cabernet Sauvignon made great pairings for these appetizers.
I know people usually say white wine goes with seafood, but I’ve also heard that there are no rules when it comes to wine. Drink what you like when you like.
Cheers to that!
Using ready made artichoke pesto really allows you to prepare a shrimp appetizer that is impressive and delicious, but completely easy and small on the time commitment.
You could even stuff these hours ahead of time and store in the fridge to be baked off right as guests arrive.
These Shrimp Stuffed Mushrooms with Artichoke Pesto are most delicious when served piping hot. Enjoy!