American Masters

Jacques Pépin Makes Shrimp-Stuffed Portobello

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: 11/17/21

Support for American Masters is provided by AARP, The Rosalind P. Walter Foundation, Thea Petschek Iervolino Foundation, Burton P. and Judith B. Resnick Foundation, The Philip and Janice Levin Foundation, Jeffrey Katz and Beth Rogers, Kate W. Cassidy Foundation, The Marc Haas Foundation, Lillian Goldman Programming Endowment, Seton J. Melvin, Candace King Weir, Koo and Patricia Yuen, Laura Richards and Jim Naughton, Filomen M. Dagostino Foundation, André and Elizabeth Kertész Foundation, The Blanche and Irving Laurie Foundation, Ellen and James S. Marcus, Blanche and Hayward Cirker Charitable Lead Annuity Trust, The Charina Endowment Fund, and public television viewers.