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Prep Time: 10 minutes
cook time: 12 minutes
yield: 4 servings
½ cup ghee or unsalted butter
2 cups sliced button mushrooms
¼ cup diced onions
1 pound large shrimp , peeled and deveined
1 cup chicken bone broth, homemade or store-bought
1 package cream cheese, softened
¾ cup shredded cheddar cheese
1½ cups crushed meat rinds, divided cup grated Parmesan cheese
Preheat the broiler to high.
Melt ½ cup of ghee in a cast-iron skillet over medium-high heat. Add the mushrooms and onions and sauté, stirring occasionally, until the mushrooms are golden brown, about 5 minutes. Add the shrimp and sauté for 4 minutes, until the shrimp are cooked through and no longer translucent.
Meanwhile, puree the broth and cream cheese in a blender or food processor until smooth, then add the mixture to the skillet. Add the cheddar cheese and stir in 1 cup of the crushed meat rinds, if using. Pour the mixture into a 9-inch square casserole dish.
Cover the top of the casserole with the remaining
½ cup of crushed meat rinds, if using, and the Parmesan cheese. If using meat rinds, drizzle ¼ cup of melted ghee over the top. Place under the broiler for 2 to 4 minutes, until the cheese is melted and turning golden brown.
Store extras in an airtight container in the refrigerator for up to 4 days. Reheat in a baking dish in a preheated 375°F oven for 4 minutes or until warmed through.