Angry Shrimp Mushrooms Recipe | Seafood Recipes | PBS Food

This angry shrimp mushrooms recipe appears courtesy of Betty's Nosh in Glendale, Arizona. Watch a review of this restaurant from Check, Please! Arizona.


Yield: 4 servings



  • For tequila glaze:
  • 1 cup tequila
  • 2 cups heavy cream
  • 1 cup sweet chili sauce
  • 5 dashes Tabasco sauce
  • For the mushrooms:
  • 4 Portobello or 8 to 10 button mushrooms
  • 1 tablespoon olive oil
  • 1 pound shrimp, peeled and tails removed
  • 1 cup sweet chili sauce
  • 5 dashes Tabasco sauce
  • 1 cup of bread crumbs
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 350 degrees
  2. To make the glaze, add tequila to a medium-size saucepan and cook on medium heat until slightly reduced (about 3 to 5 minutes). Add cream and chili sauce. Mix well. Once combined, add Tabasco. Remove from heat.
  3. To bake mushrooms, remove stems and place mushroom shells on an oiled baking sheet. Cook at 350 degrees until they begin releasing some of their liquid (about 10 minutes). Remove mushrooms. Pat dry with paper towel before stuffing. Increase oven heat to 500 degrees. Heat oil on medium heat in a large sauté pan. When hot, add shrimp and sauté until fully cooked (about 4 to 5 minutes). In a large mixing bowl, combine shrimp, sweet chili sauce, Tabasco, bread crumbs, salt and pepper.
  4. Fill mushrooms with shrimp mixture. Place on heavy baking sheet and bake for approximately 5 minutes, or until bubbling hot. Remove mushrooms from oven. Pour tequila glaze over mushrooms just to cover. Top with Parmesan cheese. Place back in oven for approximately 3 minutes.
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