American Masters

Jacques Pépin Makes Shrimp-Stuffed Portobello

Special | 7m 24s

Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them in artichoke bottoms, so you could eat the whole thing." His recipe has breadcrumbs, garlic, butter and herbs.

Aired: 11/18/21 | Rating: NR

Support for American Masters is provided by the Corporation for Public Broadcasting, AARP, Sue and Edgar Wachenheim III, Rosalind P. Walter Foundation, Cheryl and Philip Milstein Family, Judith & Burton Resnick, Seton J. Melvin, The Blanche and Irving Laurie Foundation, The Ambrose Monell Foundation, Lillian Goldman Programming Endowment, Vital Projects Fund, The Philip and Janice Levin Foundation, Ellen and James S. Marcus, The André and Elizabeth Kertész Foundation, Koo and Patricia Yuen and public television viewers.

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