An easy-to-make recipe perfect for entertaining.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- Melt 2 tbsp butter in a large microwave-safe measuring cup in the microwave.
- Stir in flour and caesar rim trimmer. Microwave for 30 seconds, then stir in milk.
- Microwave mixture for 1 minute, then stir. Continue to microwave and stir, at 1 minute intervals, until sauce thickens. Set aside.
- Melt 1 tbsp butter in Wok over medium-high heat. Add shrimp and Salmon Rub and stir-fry until cooked. Stir in sauce, then remove from heat.
- Use a spoon to scrape black gills from underside of mushroom caps. Mound seafood in each cap and spread just to edge. Sprinkle with breadcrumbs.
- Place on grill and barbecue for 8–10 minutes, until filling is hot. Sprinkle with more Salmon Rub, if desired.
Per serving: Calories 100, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 65 g (Fibre 1 g, Sugars 4 g), Protein 9 g.
30 min
6 - 8 servings
$1.95/serving
30 min6 - 8 servings$1.95/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- Melt 2 tbsp butter in a large microwave-safe measuring cup in the microwave.
- Stir in flour and caesar rim trimmer. Microwave for 30 seconds, then stir in milk.
- Microwave mixture for 1 minute, then stir. Continue to microwave and stir, at 1 minute intervals, until sauce thickens. Set aside.
- Melt 1 tbsp butter in Wok over medium-high heat. Add shrimp and Salmon Rub and stir-fry until cooked. Stir in sauce, then remove from heat.
- Use a spoon to scrape black gills from underside of mushroom caps. Mound seafood in each cap and spread just to edge. Sprinkle with breadcrumbs.
- Place on grill and barbecue for 8–10 minutes, until filling is hot. Sprinkle with more Salmon Rub, if desired.
Per serving: Calories 100, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 65 g (Fibre 1 g, Sugars 4 g), Protein 9 g.
