"So wrong it's right" Potato Salad

This was my first time making my grandmother's famous potato salad, and when I read the ingredients I actually had to call Mom because the first ingredient on the list confused me so much.  It also explained why I loved this salad so much as a kid.  That's because the first ingredient is BUTTER - yes folks - a salad made with BUTTER.  According to Mom, my grandmother used to use a full cup of butter to make this recipe, but over the years Mom cut it back to 1/4 cup, and I think you could even cut this in half again to 1/8 cup. 

Anyway, that's why I'm renaming this from Peggy's Potato Salad to a more modern "So wrong its right" Potato Salad - because adding butter to any type of salad is so wrong, BUT it tastes soooo right.

Makes 5 lbs of potato salad - enough to feed an army

Ingredients
5 lbs red potatos
2 tbsp butter
1 medium Vidalia (sweet) onion, diced
2 celery stalks, sliced
1/2 green pepper, diced
4 oz jar pimientos, including juices
3/4 cup green olives, sliced
3 tsp mustard (any type will do)
1 tsp salt
1 tsp Nature's Seasoning
Several generous sprinkles of pepper and dried dill
1/2 cup mayonnaise

Boil potatoes in a large pot.  The easiest way to get evenly cooked large quantities of potatoes is to start them in cold water and once the water finally starts boiling (its going to take a while) boil them for 15 minutes.

While your potatoes are boiling, put the butter and the onions in a large bowl and microwave for 2 minutes until butter is melted and onions have started to soften.  Add all ingredients except mayo to bowl and set aside.

When potatoes are done boiling, drain water, then peel potatoes (the skin should pretty much come right off) and place them in the large bowl with other ingredients while they are still hot so they absorb the flavors.  Using two knives, cut the potatoes into large chunks and use hands to toss evenly with the other ingredients.  Allow to cool for 15 - 30 minutes on the counter, then add mayo and toss with hands to mix evenly.  Season with additional salt and pepper as needed, then chill until ready to serve.

Enjoy!

Grilled Tandoori Chicken

This recipe has a lot of spices that you may not have in your cupboard, but its worth the investment.  Besides, they last forever, and you may find a ton of new ways to spice your recipes!

Serves 4

1 chicken (3 to 3 1/2 lb), cut into 8 pieces and skin removed (Note - if you prefer all white meat, just buy 3 lbs of breasts)
3 tbsp fresh lemon juice
1 1/2 tbsp water
1 1/2 tsp salt
1/4 tsp ground turmeric
1/2 cup lowfat greek yogurt
2 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 1/4 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp cayenne


Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Spread over the chicken; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat (425 - 450).  Grill for 10 minutes, then flip and cook for an additional 10 - 12 minutes.

Serve with toasted naan, hummus, and chick pea salad.

Enjoy!

Grilled Stuffed Portobello Mushroom Burgers

Serves 2

3 portobello mushrooms
1/2 yellow bell pepper
1 medium shallot
1 garlic clove
2 tbsp fresh dill - chopped
2 oz shredded gouda
Kosher Salt
Cayenne Pepper
1/4 cup mayo


2 Fresh hamburger buns from the bakery (Ryan and I like brioche buns from the local farmer's market)
1 small bunch of arugula or baby spinach
2 thin slices of fresh tomato

Take the mushroom caps and clean with a damp paper towel, brushing dirt off the cap.  Remove the stems from the inside of the cap, cut away any dirt, and set aside.  Scrape the gills out of the two prettiest caps using a small spoon.  Set aside.

Take the third cap (the not so pretty one) an chop it up along with the mushroom stems.  Grind in a food processor until coarsely mixed, then set aside in a bowl.  Next, chop the bell pepper, shallot, and half the garlic clove into large chunks, and grind in food processor until coarsely mixed.  Saute bell pepper mixture in a pan with a little bit of olive or grapeseed oil until soft - about 5 minutes.  Add chopped mushroom to bell pepper mix, and continue to saute until liquid is almost absorbed - about another 5 minutes.

Pour sauteed mixture into bowl, and add shredded gouda and 1 tbsp of dill.  Stir to combine and season to taste with kosher salt and cayenne.

Heat a grill to medium heat (about 400) and grill the whole mushroom caps stem side down.  This is very important - if you start with stem side up, the cap will collect juices and you'll have to drain it before you can continue.  Grill for 7 minutes, then transfer them to a plate and fill with sauteed cheese mixture.  Place back on grill, filling side up, for another 5 minutes.

While a friend takes care of the grilling, mix mayo, remaining garlic (pressed or minced), and last tbsp of dill in a small bowl.  Season with pepper, and keep in fridge until mushrooms are ready.  Toast buns in broiler, and when mushrooms are done, spread sauce on both sides of the bun.  Place mushroom on bottom side of bun, and add tomato, arugula and a bit more shredded gouda if you like.

Slice in half, and serve hot!

Enjoy!

Grilled Tofu Rice Bowl with Sauteed Greens and Egg

For this recipe, prepare the tofu as described in the Tofu Taco recipe (pressing the water out).  This time we'll lightly marinate the tofu in the sauce, rather than brushing the sauce on, but grilling instructions are also the same.

Serves 2

1/2 block of extra firm tofu, drained and pressed

2 tbsp low sodium soy sauce
1/2 tsp toasted sesame oil
1/2 tsp brown sugar (heaping)
1/2 tsp grated fresh ginger
1/8 tsp red pepper flakes
1 small garlic clove, minced

1 1/2 tsp grapeseed or canola oil
6 oz washed spinach, stems removed, torn to bite sized pieces (I do not like to use baby spinach for this type of dish as I find it gets mushy)
1/4 cup thinly sliced shallots
1/2 zucchini, sliced into 1/4 inch rounds
1 bell pepper, diced
2 eggs
Basmati Rice
Sliced green onion, sriracha, soy sauce, kimchi for garnish

Prepare tofu and set aside.  Mix the next 6 ingredients and pour into a shallow dish.  Dip the tofu in the marinade and allow to sit for 1 minute, then turn to coat other side.  Repeat 1x on each side, then grill for 3-4 minutes on each side at medium heat.  Dice tofu when finished and set aside.  Reserve leftover marinade for next step.

Go ahead and get the rice started (prepare as much as you want to your liking) before moving to the next step.

Add 1 tsp grapeseed oil to saute pan, heat on medium.  Once hot, add shallots and saute 2 minutes.

Add bell pepper and saute for another 2 minutes.  Add zucchini and tofu, then pour reserved marinade into pan and simmer for a final 3-4 minutes.  Finally, add spinach to mix, turn off heat, cover and move to final step.

Get out one last fry or saute pan.  Fry up two eggs - we like ours with the yolk really runny so that it cooks on the hot veggies and really adds flavor to the whole dish.

While you are frying your eggs, have a friend prep the dishes.  By now, your rice should be done, so portion it out into two shallow bowls.  Split the veggies and grilled tofu and pile on top of the rice.  Now the egg should be done - top both bowls with one fried egg.

Garnish with condiments to your liking.  I like mine topped with slide green onions, a bit of sriracha, and kimchi.

Enjoy!

Corn-Cauliflower Chowder

This soup, an unrehearsed original, was inspired by one I had at Table 1280 in Atlanta. I have gotten it as close as I know how. Let me know if you have suggestions or other modifications!

4 cobs of corn, shucked and kernels removed
1 large bag frozen cauliflower, thawed- if you use fresh you want about 2-4 cups.
1 bunch of parsley
1 1/2 cup baby carrots
1/2 of large sweet onion
2 large stalks of celery
1/2 cup white wine
1/4 pint heavy cream
2-3 cups water
1 tbsp butter
2 cubes vegetable bouillon
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Salt, pepper, and nature seasoning to taste.

Using a food processor, finely chop and grind carrots, celery, onion, corn kernels, cauliflower, and 1 cup fresh parsley, until they are a coarse puree. Combine with one tbsp butter in large soup pan over medium heat. Simmer vegetables for 10-20 minutes until they are soft. Add in vegetable bouillon, water and wine, as well as nutmeg, cayenne pepper, more salt and black pepper. Turn heat up to medium high and bring to a simmering boil for15-20 minutes. Reduce heat to low, allow to stop boiling, then stir in cream and continue over low heat for 5-10 minutes. Enjoy!

Spiced Grilled Corn Salad

This was an amazing dish - we served it topped with grilled scallops and with a green salad topped with my Basil Garlic Buttermilk Dressing.  This would be a delish side for barbecue pork, or even Norman's Bomb-A** Shrimp!

Serves 4 as a side dish

1 small garlic clove, minced
1 tbsp red onion, small diced
1 tbsp fresh lime juice
3 large ears of corn, husked
2 tbsp mayonnaise
1/4 tsp cayenne pepper
1/4 tsp smoked paprika (pimenton)
3/4 cup cojita cheese or queso fresco, crumbled
2 tbsp cilantro, coarsely chopped

Grill corn according to instructions in my Grilled Corn recipe.  Once the corn is grilled, cut kernels from cob into a large bowl and set aside.

Mix first garlic, onion, and lime juice in a small bowl and allow to sit for at least 10 minutes.  Whisk mayo, pepper, and paprika in a seperate bowl, and add to lime juice mix once its finished marinating.  Combine thoroughly and add to grilled corn.  Mix in cheese and cilantro, and serve.

Grilled Tofu Tacos

I know some of you are thinking - yuck!  But done right, grilled tofu is an excellent substitute for animal proteins. And because it quickly takes on the flavor of anything you marinate it in - grilled tofu is a fast and easy main course.  We've made two yummy grilled tofu dishes in the last week - here's the first one!

Serves 2

1/4 cup grapeseed or canola oil
2 tsp anchiote powder (also may be called "annatto" - uf you can't find it sub smoked paprika)
1/2 tsp ground cumin
1tsp tabasco or sriracha
1/2 tsp kosher salt
1/2 block extra firm tofu (save the other half with liquid, use for rice bowl recipe later that week)
1/2 a medium zuchini sliced into 1/4 inch thick rounds
1/2 a medium onion, diced
2 cloves of garlic, pressed
1/2 a red bell pepper and 1/2 a yellow bell pepper

Slice tofu block into 3 even pieces.  Layer on 3 paper towels, cover with an additional paper towel, and press with weighted bowl or pyrex dish.  Repeat pressing 1 - 2 times, switching out paper towels each time, until tofu feels fairly dry.  Set aside

Mix the first 5 ingredients in a small bowl and brush tofu slices with anchiote oil on each side.  Grill on medium high, 3-4 minutes each side.  Dice into even pieces and set aside.  Grill bell pepper halves skin side down until charred - 3 - 4 minutes each.  Slide into strips and set aside with tofu.

Saute onion and garlic in pan with remaining anchiote oil.  Once soft, add zuchini, and bell peppers until soft - another 3 minutes or so.

Add tofu to pan and stir to mix with vegetables - season with salt and pepper to taste, add a squeeze of lemon or lime if its too spice.

Serve with tortillas, guacamole, salsa and sour cream.  Makes about 6 tacos.

Seafood Risotto

For a pescatarian dish, omit the pancetta and add a tablespoon of butter instead.  Substitute the chicken broth for vegetable broth.

Serves 4

2 Tbs. EVOO
4 oz. pancetta, cut into small dice *ask the deli for a 4oz chunk or else they'll thin slice it for you
1 small onion, cut into small dice
2 cups arborio rice
1/2 cup vermouth *I have used sweet and dry and they are both good
1 quart lower-salt chicken broth, heated *its very important to heat the broth for a creamy risotto
1/2 lb sea scallops, quartered
1/2 lb large shrimp
7 oz.  spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
Kosher salt and freshly ground black pepper

Heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes. Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 minutes longer.
Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly until absorbed, about 1 minute. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue adding the broth 1 cup at a time, stirring very frequently until each addition is absorbed, 20 to 25 minutes total. Add 1 cup of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 minutes more.

Add the scallops, shrimp and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer. Stir in the Parmigiano and season to taste with salt. Serve immediately, sprinkling each portion with a little Parmigiano and a grind or two of pepper.

Cream Cheese Frosting

For carrot cake or red velvet cake.

Cream together until fluffy:
1 stick butter, softened
1 8oz package cream cheese

Gradually beat in 1 box powdered sugar.

Add 1 tsp vanilla extract (only real extract) and fold that into the frosting.

Carrot Cake with Cream Cheese Frosting

My awesome brother-in-law loves carrot cake.  My best friend Jenifer also just discovered she loves carrot cake.  Therefore, I had to post the most awesome carrot cake recipe of all time - my mom's.  Enjoy Joe and Jen (and everyone else!)

Pre-heat oven to 350

Combine:
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Beat in:
4 eggs
1 1/2 cups vegetable oil

Grate 3 cups carrots (do not use pre-grated carrots - they don't have enough juice to make the batter moist).  Add carrots to mix.  Pour mix into 3 greased and floured 9-inch cake pans and bake for 25-30 minutes, or if you use larger sheet cake pans increase time to 40-45 minutes.  Cool and frost with cream cheese frosting.

Grilled Corn on the Cob

Simple but I had trouble finding out how to do it the right way the first time so wanted to publish it here just in case!

Corn on the cob - husks removed - enough for 1-2 per person

Pre-heat grill to medium heat and place corn cobs on the grill.  Cover and grill turning once for 15 minutes.  Serve with lots of butter and salt!

Another hint - corn on the cob is very delicate so you should cook it the first day you buy it from the store.  If for some reason you can't - store it in a damp paper bag in your fridge until you are ready to use but no more than 3 days.

Watermelon and Tomato Salad with Feta

A great summer side dish but good for only one serving - everything gets a little mushy second day.

Serves 6

4 cups 1 1/4-inch chunks seedless watermelon (about 1/2 of a small seedless watermelon)
1 lb ripe tomatoes large diced
1/2 tsp kosher salt
2 tbsp EVOO
1 tbsp red wine vinegar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
Fresh arugula leaves - washed
1/2 cup crumbled feta
1/4 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with salt and toss to blend; let stand 15 minutes. Add oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. 

Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Norman's Bomb A** Shrimp

This 4th of July we made our friend Norman's famous Bomb A** Shrimp plus Watermelon and Tomato Salad and Grilled Corn on the Cob.  It was quite a feast!  Norman kindly gave me permission to post his secret recipe - enjoy!

Serves 4 as an Entree but also works great as a appetizer

1 1/4 lb shrimp
1/4 cup EVOO
2 tbsp lemon juice
2 tbsp fresh parsley
2 tbsp dried oregano
2 cloves pressed garlic
1 tsp grated lemon zest
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp crushed red pepper flakes

Peel shrimp and set aside in fridge.  Combine all other ingredients.  Add shrimp and marinate for 30 - 60 minutes.  Skewer shrimp and place on medium heat grill.  Cook 1 minute each side and serve immediately.

BISCUITS!!!

I found this recipe online and with only a few modifications was able to make some amazing big biscuits. Sorry no photo for this one- alex and i devoured all 8 of them straight out of the oven!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 and 1/2 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. You may not need to use the full 1 cup- i used all but 1/8th cup!
   
3. Turn out onto a floured surface, and knead 15 to 20 times. Coarsely roll dough out to 1 inch or 1 and 1/2 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Should make about 6-8 huge fluffy biscuits.
   
4. Bake for 14 to 16 minutes in the preheated oven, or until edges begin to brown.

Arugula-Pecan Pesto

Serve over your favorite fresh pasta- i put mine over fettuccini and it was incredible!

1/2 cup pecans
2-4 cups fresh arugula (about a 1/2 lb)
3/4 cup EVOO
4-6 garlic cloves
1/2 cup Pecorino cheese
juice of 1/2 lemon
kosher salt and fresh ground pepper to taste

Toast pecans in oven at 350 degrees for 8 minutes, once cooled coarsely chop. Peel and crush garlic cloves. Combine pecans, garlic and arugula in blender/ food processor and pulse until thoroughly chopped. Once chopped, gradually add in olive oil, lemon juice, pecorino, and salt/pepper- blend together until smooth. Prepare pasta as directed, return pasta to warm preparation pot, add pesto sauce and toss together!

Orzo Salad

Excellent as a side dish or an entree. Goes great with fish or chicken.

1 package dry orzo pasta- prepared as directed to al dente.
1 pint size container of cherry/plum tomatoes sliced in halves and quarters
1 medium purple onion finely chopped
1 bushel fresh basil, rinsed and finely chopped
1 package pre-crumbled reduced fat feta cheese
Juice of 1/2 lemon
5-6 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic vinegar
1 tbsp salad vinegar
1 tbsp red-wine vinegar
1/2 tsp kosher salt
1 can sliced black olives
fresh pepper and additional kosher salt to taste

In small mixing bowl, whisk together 4 tbsp EVOO, 2 tbsp Balsamic vinegar, 1 tbsp salad vinegar, 1 tbsp red-wine vinegar, lemon juice, 1/2 tsp salt, and pepper (as desired).

Prepare orzo pasta as instructed above, then rinse in cold water. Place prepared orzo in a large mixing bowl, drizzle with 1-2 tbsp EVOO. Add in prepared vegetables; tomatoes, onion, and basil and black olives. Add in salad dressing mixture and toss ingredients together thoroughly. Add in feta cheese and toss thoroughly once more. Sprinkle with salt and pepper to taste. Cover and chill for at least 1 hour before serving. (If salad seems dry after chilling add in 1 more tbsp EVOO and 1 tbsp Balsamic vinegar. )

Shrimp Linguini

Super yummy. Very easy.

3/4- 1lb peeled and deveined large shrimp (about 16-20 pieces)
1 package fresh linguine pasta (not the dried kind, the kind that has to be refrigerated)
Juice of 1 lemon, plus 2 lemon wedges (about 1 and 1/2 lemon)
1 cup white wine (the cheaper the better)
2 garlic cloves, crushed/ pressed
1 tbsp butter
1 tbsp favorite fish seasoning (Magic or Old Bay)
Sprig of fresh parsley, chopped
1/4 cup Parmesan cheese

In a Medium/ Large saute pan melt 1 tbsp butter and add garlic cloves over medium heat.  About the same time set the water to boil for pasta- fresh pasta cooks fast!!! Cook as desired then add generous amount of olive oil or butter once drained.

Add wine, juice of one lemon, and fish seasoning to saute pan. Bring to a rapid simmer over medium heat.  Once simmering, add shrimp. Cook until done (will be pink and curled) about 4-6 minutes over medium heat. Remove the shrimp from the liquid in the saute pan, and place in a heat safe dish.

Turn heat up to medium-high on your sauce as to reduce it. Will simmer, darken slightly and pull away from pan rim slightly (about 3-5 minutes.)

Place linguine on plate and distribute shrimp, each plate gets 8-10 pieces, if cooking for two. Generously, but equally, distribute your reduced white wine sauce over the shrimp and linguine. Garnish with a dusting pf parsley, Parmesan, and your lemon wedges.

Serve with remainder of white wine!

Vegetable Noodle Casserole

This my own personal spin on a noodle casserole

1 medium- large zucchini cut into 1/4 inch thick slices
1 medium- large yellow squash cut into 1/4 inch thick slices
1 medium sweet onion coarsely chopped
1 small red pepper sliced
1/2 cup shredded carrots
2 cups broccoli florets
1-2 cups portabella mushrooms sliced
1 crushed/ pressed garlic clove
1 bag whole-wheat egg noodles, prepared for firm texture
2 cups mixed Italian (or your favorite) shredded cheese
1/4 cup Parmesan
1 can Fat Free Cream of mushroom soup
1 cup vegetable broth
1/2 cup milk
1 1/2 cup bread crumbs
Salt & pepper
1 tbsp red pepper flakes
1 tsp garlic powder
1 tsp rubbed sage
Nature seasoning to taste.

Preheat oven to 400 degrees.

Spray a 9x13" casserole pan with oil (or use your favorite casserole pan/ oven safe pot).

Prepare egg noodles as directed for firm texture, drain, and place back in pot used to boil noodles.

Saute squash, broccoli, onion, and garlic clove over medium-low heat in vegetable oil for 10 minutes. Season as desired with suggested seasoning above. Add red peppers, carrots, and the mushrooms. Gently stir, and cover with lid for additional 2-3 minutes. Remove from heat. Leave covered. Do not over/completely cook vegetables.

In the pot containing noodles, add cream of mushroom soup, veggie broth, and milk. (the heat from the noodles should make the liquids mix together). Add in all of the vegetables and toss with noodle mixture. Stir in 1 cup of Italian cheese mix.

Transfer mixture into casserole pan (or leave in oven safe cooking pot). Will be fairly liquidy. Sprinkle remainder of the cheeses over top of casserole. Distribute bread crumbs over the top. Cover with Aluminum foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes, or until cheese and crust have browned and the casserole is bubbling.

Enjoy!

Chickpea Salad

The perfect summer side dish!

2 cans of chickpeas (garbanzo beans--they are exactly the same thing)
1 small can of corn
1/2 fresh jalapeno diced small
1/2 orange pepper diced
1/2 yellow pepper diced
1/2 cup roughly chopped cilantro
1/2 small red onion, finely diced
juice of one lime
olive oil
salt & pepper to taste

Rinse chickpeas under cold running water. Toss all ingredients in a large bowl. Drizzle with about 2 tbsp olive oil and sprinkle with salt and pepper to taste. Allow to sit in the refrigerator for about 20 minutes, toss and serve!

Summer Squash Pizza with Shrimp and Goat Cheese

I've been on a Goat Cheese kick lately (obviously).  This is a quick, easy, delicious pizza.

Makes one 10-inch pizza

Ingredients:
6 oz whole wheat pizza dough
1 tbsp olive oil
1 medium garlic clove, pressed
1/4 tsp crushed red pepper
2 shallots, thinly sliced
1/3 cup shreaded mozzarella
1 tsp fresh savory, chopped
1/2 small zuchinni, thinly sliced
1/2 small yellow squash, thinly sliced
3 mushrooms, thinly sliced
2 oz fresh goat cheese, crumbled
1/4 shrimp, peeled, and patted dry
Salt and Pepper

Preheat oven to 450.  In a small bowl, combine olive oil and pressed garlic, and allow to sit.  Spray baking sheet lightly with oil.  Dust dough with flour and press or roll to your desired thickness.

Rub garlic oil over rolled dough, leaving 1/2 an inch of crust.  Sprinkle generously with salt and pepper.  Scatter shallots and top with mozzarella and savory.  Arrange squash and zucchini in a single layer, then top with mushrooms and goat cheese.  Finally, add shrimp evenly to the top and put in the oven.  Bake for 18 - 22 minutes, allow to rest for 10 minutes before slicing.