What is Shrimp Cargot? A Delicious Twist on a French Classic

Shrimp cargot is a tasty spin on the traditional French appetizer escargot, which is baked snails in garlic-herb butter. In shrimp cargot, succulent shrimp replace the snails, resulting in a more approachable and familiar dish. This seafood appetizer is rich, aromatic, and sure to impress guests.

A Creative Take on a French Classic

Escargot, French for snails, is a classic appetizer in French cuisine. The snails are typically cooked with garlic, butter, herbs, and wine, then baked in their shells. While the traditional escargot remains popular in French restaurants, shrimp cargot offers a creative twist on the classic recipe.

The name “cargot” playfully nods to the French escargot, replacing the “escar” with “car” to reference the shrimp. Beyond the name, shrimp cargot closely mimics the traditional preparation – swapping out snails for plump, juicy shrimp. The shrimp are sautéed in garlic butter, nestled into baked shells, topped with cheese, and broiled until bubbly and golden.

Shrimp cargot emerged as a more approachable take on escargot for seafood lovers unfamiliar with snails. The buttery, garlicky flavors remain the same, but shrimp present a more familiar experience for the average diner. It’s an appetizing spin on a French classic!

How is Shrimp Cargot Made?

While escargot recipes vary shrimp cargot generally follows a simple preparation

• Shrimp are peeled, deveined, and patted dry
• Garlic and herbs are sautéed in butter
• Shrimp are added and cooked until pink
• Shrimp are nestled into baked shells
• Garlic-herb butter is spooned over the shrimp
• Cheese like parmesan or mozzarella is sprinkled on top
• Shrimp cargot bakes until hot and bubbly

The shrimp soak up the rich garlic-butter flavors while baking, turning tender and succulent. Meanwhile, the cheese forms a lovely golden crust. Served hot with crusty bread for dipping, shrimp cargot makes an elegant and approachable appetizer.

What Shrimp Work Best?

For optimal flavor and texture, plump jumbo or extra-large shrimp work best for cargot. Their larger size stands up well to baking, offering a satisfying bite compared to smaller shrimp which can become rubbery Shellfish like prawns or bay scallops also make delicious substitutions

Opt for fresh or frozen shrimp with the shell on, as the shells help protect the shrimp’s natural juices and sweet flavor during cooking. The shells come off easily once cooked. Deveining the shrimp also prevents any unpleasant textures.

Cooking Vessels for Shrimp Cargot

While dishes called “cargot” imply snail shells, a variety of baking dishes work well:

• Empty escargot shells
• Empty mushroom caps
• Ramekins or small baking dishes
• Hollowed-out bread bowls
• Red or white porcelain cocottes

For individual servings, options like mushroom caps, ramekins, or escargot dishes work nicely. For larger parties, choose a large casserole or skillet to bake the cargot together.

No matter the vessel, the key is finding small, individual containers to house each shrimp cargot portion. This prevents the delicious garlic-butter sauce from leaking out during cooking and keeps the cheesy crust intact on each piece.

Make-Ahead and Freezing Tips

One advantage of shrimp cargot is that it can be assembled 1-2 days in advance. Simply prepare the garlic-butter sauce, sauté the shrimp, fill the baking vessels, top with cheese, and refrigerate. Come serving time, bake until hot and bubbly.

Frozen and thawed shrimp also work wonderfully, as do leftover cooked shrimp. Thawed shrimp just requires a shorter cooking time. This make-ahead ability makes shrimp cargot a great appetizer for entertaining.

Serving Suggestions for Shrimp Cargot

Part of shrimp cargot’s appeal lies in the rich garlic-butter sauce. Be sure to serve it with something to soak up every last drop!

• Crusty bread or rolls for dipping
• Steamed asparagus or green beans
• Simple green salad
• Rice pilaf or orzo
• Pasta tossed with olive oil

A crisp white wine like Sauvignon Blanc also balances the richness. For stunning presentation, serve cargot stacked high on a platter, surrounded by lemon wedges.

Tips for the Best Shrimp Cargot

Follow these tips for mouthwatering shrimp cargot every time:

• Use fresh, quality ingredients – past-prime shrimp will taste rubbery and lack flavor.
• Don’t overcook the shrimp – they should turn pink but still remain tender.
• Go heavy on the garlic and herbs for lots of flavor.
• Allow 5-10 minutes baking time – you want hot, melty cheese.
• Serve shrimp cargot immediately for the best texture.
• Accompany with bread or veggies to enjoy every drop of sauce!

Sample Shrimp Cargot Recipe

This simple stovetop and oven method results in rich, garlicky shrimp cargot:

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1⁄4 cup dry white wine or broth
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Place shrimp on a paper towel-lined plate to dry.

2. In a skillet over medium heat, melt butter. Add garlic and sauté 1 minute until fragrant.

3. Add shrimp and cook 2 minutes, flipping halfway, until pink.

4. Remove shrimp to a plate. Add parsley, lemon juice, wine/broth and salt and pepper to the skillet.

5. Divide shrimp between ramekins or baking dishes. Pour sauce over shrimp and top with mozzarella.

6. Bake 5-10 minutes until cheese is melted and bubbly. Serve immediately with bread.

This easy shrimp cargot delivers the classic flavors of escargot with tender, succulent shrimp. An appetizer sure to impress yet simple enough for any weeknight. Give this tasty cargot a try!