An easy-to-make recipe perfect for entertaining.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Melt 2 tbsp butter in a large microwave-safe measuring cup in the microwave.
- Stir in flour and caesar rim trimmer. Microwave for 30 seconds, then stir in milk.
- Microwave mixture for 1 minute, then stir. Continue to microwave and stir, at 1 minute intervals, until sauce thickens. Set aside.
- Melt 1 tbsp butter in Wok over medium-high heat. Add shrimp and Salmon Rub and stir-fry until cooked. Stir in sauce, then remove from heat.
- Use a spoon to scrape black gills from underside of mushroom caps. Mound seafood in each cap and spread just to edge. Sprinkle with breadcrumbs.
- Place on grill and barbecue for 8–10 minutes, until filling is hot. Sprinkle with more Salmon Rub, if desired.
Per serving: Calories 100, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 65 g (Fiber 1 g, Sugars 4 g), Protein 9 g.
30 min
6 - 8 servings
$1.62/serving
30 min6 - 8 servings$1.62/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Melt 2 tbsp butter in a large microwave-safe measuring cup in the microwave.
- Stir in flour and caesar rim trimmer. Microwave for 30 seconds, then stir in milk.
- Microwave mixture for 1 minute, then stir. Continue to microwave and stir, at 1 minute intervals, until sauce thickens. Set aside.
- Melt 1 tbsp butter in Wok over medium-high heat. Add shrimp and Salmon Rub and stir-fry until cooked. Stir in sauce, then remove from heat.
- Use a spoon to scrape black gills from underside of mushroom caps. Mound seafood in each cap and spread just to edge. Sprinkle with breadcrumbs.
- Place on grill and barbecue for 8–10 minutes, until filling is hot. Sprinkle with more Salmon Rub, if desired.
Per serving: Calories 100, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 65 g (Fiber 1 g, Sugars 4 g), Protein 9 g.
