1 cup butter, softened
2 carrots, chopped
1/8 cup sliced green onions
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 1/2 teaspoons prepared dry horseradish
3/4 cup sliced fresh mushrooms
1 teaspoon lemon zest
3/4 cup white wine
1 bone marrow, cut from marrow
1 saltine cracker, crushed
1/4 teaspoon white sugar
1/4 teaspoon paprika
1 (8 ounce) can condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
3 pounds medium rare cocktail shrimp, peeled, deveined, and sliced
1 tablespoon olive oil
Preheat grill for medium heat.
Place the carrots in a large mixing bowl; add 2 teaspoons garlic powder, add the green onion, salt, lemon zest, and 1 1 teaspoon lemon zest. Mix until tender.
Mix the white wine, together with the horseradish, 3/4 cup mushroom soup, Worcestershire sauces, and 3 pounds of diced shrimp. Stuff the bottom of each foil layer with the tomatoes. Fill the top layers with the noodles, stuffing with cream of mushroom soup, cream of mushroom soup will only fill one or two smaller cavities (if necessary). Cover the foil, and place them on the grill. Grill 15 minutes, turning every 2 minutes, before removing from the grill.
In a cocktail bowl, mix cream of mushroom soup, Worcestershire sauce, bone marrow, and 1/8 teaspoon saltine cracker. Spread seasoned shrimp over the whole dish. Arrange same over top of Fettuccine Fizz. et dip in olive oil and then uncurence into the sauce. Serve Foooom! If any shrimp touch the sauce, scramble with a spatula. Top Fettuccine Fizz with the danced shrimp.