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Feb '09

Chimichurri Shrimp Cups with Roasted Garlic Marscapone

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

Chimichurri, a tangy garlic/herb/wine vinegar combo popular in Argentina and Uruguay, is a great all-around seasoning. You can use it as a marinade, as a sauce for grilled meats and vegetables, as a dressing for sandwiches, and much more.

It’s got a lively flavor that works especially well in this elegant and romantic appetizer that I plan to make often!

Here’s a photo of the Chimichurri Shrimp Cups with Roasted Garlic Marscapone below.

Chimichurri Shrimp Cups with Roasted Garlic Marscapone by Doug DuCap


36 extra large (31 - 40 count) uncooked shrimp, peeled & deveined (you can see how to easily peel and devein shrimp here)
3 Tbsp chimichurri sauce (see Cook’s Notes)
1/4 tsp coarse ground black pepper
1/4 tsp salt (if the chimichurri sauce is unsalted)
Cooking spray
1 roll (10 count) refrigerated ‘flaky layer’ -type biscuits
8 oz roasted garlic marscapone (see Cook’s Notes)
Minced chives, scallion tops, or pimentos (optional)


In a glass or other non-reactive bowl, combine the shrimp with the chimichurri sauce, black pepper, and the salt if needed. Cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Spray three, twelve-section mini-muffin pans (or equivalent) with cooking spray.

Separate each biscuit into two halves (approximate is fine) by gently pulling the dough layers apart about half way down (this is easiest when they’re still cold), then separate each half in the same manner, creating a total of four thin sections. Repeat with eight more biscuits; you’ll have one biscuit more than you need for this recipe (a late-night snack for the chef, perhaps?)

Line the muffin cups with the biscuit sections, then place about half a teaspoon of marscapone in the bottom of each. Push a shrimp down into each cup, sprinkle with minced chive, scallion tops, or pimentos (optional) and bake on the center rack of the oven for approximately 10 - 12 minutes of until dough has puffed and just turned golden (shrimp will be cooked through); don’t overcook or the shrimp will be tough. Cool on a rack for a few minutes before serving.


If you don’t have mini-muffin pans, you can just lay the thin biscuit sections on a lightly-coated cookie sheet, spread each with half a teaspoon of marscapone, top with a shrimp (and any optional garnish) and bake until just golden.

You can also use the same ingredients to make fun mini ‘pizzas’: flatten and stretch a whole biscuit out to make a 4 - 5 inch disc, then spread with about a tablespoon of marscapone, top with 3 or 4 shrimp and your toppings of choice, sprinkle with a little grated Parmesan or Asiago, and bake until just golden.

Here’s what the Chimichurri Shrimp Pizzas with Roasted Garlic Marscapone look like:


Cook’s Notes: You can use commercial chimichurri sauce, or you can easily make your own.

If you can’t find roasted garlic marscapone, you can substitute plain marscapone (or softened cream cheese) mixed with 2 tablespoons roasted garlic.


You Can Read More of Doug’s Recipe Corner Here.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our article, A Roman Holiday: Romantic Italian Recipes To Celebrate Valentine’s Day.

Hugging the Coast Blog Fast Forward

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