2 tablespoons olive oil
4 cloves garlic
1 (12 ounce) can sliced mushrooms, drained
1 (4 ounce) can mushroom sausage, drained
1 (8 ounce) can sliced mushrooms, drained
8 ounces grated Parmesan cheese
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/8 cup chopped fresh parsley
2 tablespoons minced fresh ginger root vegetables
1 tablespoon chopped fresh parsley
1/4 cup chopped green onions
2 tablespoons chopped fresh thyme
6 pounds medium shrimp, peeled and deveined
2 cups shredded Monterey Jack cheese
Heat olive oil in a large saucepan over medium heat. Add garlic and saute for 5 minutes; set pan aside.
Layer the mushrooms (uncooked) into a large saucepan, and toast the sausage (uncooked) in olive oil for about 5 minutes, stirring to break up clumps. Return the mushrooms to the pan.
Layer the mushrooms, sausage, and mushrooms into the pan. Sprinkle with the Parmesan cheese, salt, pepper, parsley, ginger, parsley, green onion, celery, onion, and thyme. Then place the shrimp in the pan, and scald them over low heat.
Return the mushrooms mixture to the saucepan, and stir dressing slightly. Rubbery green slices or dice the shrimp. Repeat with the mushrooms and other vegetables and shrimp.
Heat the 2 tablespoons olive oil in a small saucepan over medium heat. Add the shrimp and saute for 1 minute; turn and continue to saute for 5 to 10 minutes. Add the mushrooms, and cook for 5 minutes. Mix in the Monterey Jack cheese. Return the shrimp to the pan, and simmer for 1 hour.
Add the mushrooms and mushrooms mixture to the saucepan, and add the Monterey Jack cheese. Return the shrimp to the pan, and simmer for 3 hours.
I made this for my family and they loved it. Everyone in my family LOVED this burger, my only complaint is that I would have preferred some kind of dipping sauce, such as Splenda or honey, instead of just plain oil.
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